1964_FOOD_BUSINESS_(REGIONAL_COUNCIL)_BYLAWS — Page 20

X 20

CAP. 132] Food Business (Regional Council) Bylaws

[1989 Ed.

[Subsidiary]

(i) this requirement shall not apply to food premises upon

which no open food is handled; and

(ii) this requirement may be waived or modified by the Council

by notice in writing;

(j) in the case of any restaurant (other than a restaurant selling only

light refreshments) in respect of which-

(i) a licence was granted before 1 February 1974; and

(ii) since that date, no alteration has been made to the space allocated to the kitchen, the preparation of food or the seating accommodation,

the space allocated to the kitchen and the preparation of food and cleansing of utensils is not less in proportion to the space allocated to the seating accommodation than that prescribed in Schedule 4; (L.N. 212 of 1973)

(ja) in the case of any restaurant (other than a restaurant selling only light refreshments) in respect of which a licence was not granted before 1 February 1974, the space allocated to the kitchen and the preparation of food and cleansing of utensils is not less in area, or in proportion to the gross floor area, than that prescribed in Part I of Schedule 5; (L.N. 212 of 1973)

(k) in the case of any light refreshment restaurant, in respect of

which-

(i) a licence was granted before 1 February 1974; and

(ii) since that date, no alteration has been made to the space allocated to the kitchen, the preparation of food or the usable floor space,

the total space allocated to the kitchen and the preparation of food and cleansing of utensils is not less in proportion to the usable floor space than that prescribed in Schedule 4; (L.N. 212 of 1973)

(ka) in the case of any light refreshment restaurant in respect of which

a licence was not granted before 1 February 1974, the total space allocated to the kitchen and the preparation of food and cleansing of utensils is not less in area, or in proportion to the gross floor area, than that prescribed in Part II of Schedule 5; (L.N. 212 of 1973)

(kb) in the case of any factory canteen, the total space allocated to the kitchen and the preparation of food and cleansing of utensils is not less in area, or in proportion to the gross floor area, than that prescribed in Part III of Schedule 5; (L.N. 175 of 1980)

(l) the surface of every article of furniture referred to in bylaw 17 is capable of being lit to a standard of not less than 90 lux, and the top plates of every stove and cooking range are capable of being

Page 20

Page 21