1964_FOOD_BUSINESS_(REGIONAL_COUNCIL)_BYLAWS — Page 29

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1989 Ed.]

Food Business (Regional Council) Bylaws

[CAP. 132

X 29

[Subsidiary]

SCHEDULE 5

[bylaw 33(1)(ja), (ka) & (kb)]

APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS

Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area

PART I

Class B1 and B2 restaurants

Gross floor area in m2 Minimum kitchen area in m2 100 or less 6 101-150 10 151-250 10 251 or over 14 Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 22 or less 30% of gross floor area, but not less than 9 m2. 23-35 25% of gross floor area, but not less than 27 m2. 36-55 23% of gross floor area, but not less than 36 m2. 56-95 21% of gross floor area, but not less than 54 m2. 96-185 ... 186 or over ...

PART II

Class B3 restaurants

Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area Not less than 5 m2. 22 or less 20% of gross floor area or 7 m2 whichever is the less. 23-35 18% of gross floor area or 8 m2 whichever is the less. 36-55 14% of gross floor area or 12 m2 whichever is the less. 56-95 13% of gross floor area or 17 m2 whichever is the less. 96-185 9% of gross floor area or 28 m2 whichever is the more. 186 or over ...

PART III

Class F factory canteens

Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area 15% of gross floor area, but not less than 6 m2.

Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space.

(L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980)

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1989 Ed.] Food Business (Regional Council) Bylaws [CAP. 132 X 29 [Subsidiary] SCHEDULE 5 [bylaw 33(1)(ja), (ka) & (kb)] APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area PART I Class B1 and B2 restaurants Gross floor area in m2 Minimum kitchen area in m2 100 or less 6 101-150 10 151-250 10 251 or over 14 Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 22 or less 30% of gross floor area, but not less than 9 m2. 23-35 25% of gross floor area, but not less than 27 m2. 36-55 23% of gross floor area, but not less than 36 m2. 56-95 21% of gross floor area, but not less than 54 m2. 96-185 ... 186 or over ... PART II Class B3 restaurants Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area Not less than 5 m2. 22 or less 20% of gross floor area or 7 m2 whichever is the less. 23-35 18% of gross floor area or 8 m2 whichever is the less. 36-55 14% of gross floor area or 12 m2 whichever is the less. 56-95 13% of gross floor area or 17 m2 whichever is the less. 96-185 9% of gross floor area or 28 m2 whichever is the more. 186 or over ... PART III Class F factory canteens Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Any gross floor area 15% of gross floor area, but not less than 6 m2. Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space. (L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980)
Baseline (Original)
1989 Ed.] Food Business (Regional Council) Bylaws [CAP. 132 X 29 [Subsidiary] SCHEDULE 5 [bylaw 33(1)(ja), (ka) & (kb)] APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area PART I Class B1 and B2 restaurants Minimum Gross floor area in m2 kitchen area in m2 100 or less 6 101-150 10 151-250 10 251 or over 14 Gross floor area in m2 22 or less 23-35 36- 55 56-95 96-185 186 or over Gross floor area in m2 Any gross floor area Note: Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 30% of gross floor area, but not less than 9 m2. 25% of gross floor area, but not less than 27 m2. 23% of gross floor area, but not less than 36 m2. 21% of gross floor area, but not less than 54 m2. PART II Class B3 restaurants Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 Not less than 5 m2. 20% of gross floor area or 7 m2 whichever is the less. 18% of gross floor area or 8 m2 whichever is the less. 14% of gross floor area or 12 m2 whichever is the less. 13% of gross floor area or 17 m2 whichever is the less. 9% of gross floor area or 28 m2 whichever is the more. PART III Class F factory canteens Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 15% of gross floor area, but not less than 6 m2. Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space. (L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980)
2026-05-04 18:18:27 · Baseline
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1989 Ed.]

Food Business (Regional Council) Bylaws

[CAP. 132

X 29

[Subsidiary]

SCHEDULE 5

[bylaw 33(1)(ja), (ka) & (kb)]

APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS

Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area

PART I

Class B1 and B2 restaurants

Minimum

Gross floor

area in m2

kitchen area

in m2

100 or less

6

101-150

10

151-250

10

251 or over

14

Gross floor area in m2

22 or less

23-35

36- 55

56-95

96-185

186 or over

Gross floor

area in m2

Any gross floor area

Note:

Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2

30% of gross floor area, but not less than 9 m2. 25% of gross floor area, but not less than 27 m2. 23% of gross floor area, but not less than 36 m2. 21% of gross floor area, but not less than 54 m2.

PART II

Class B3 restaurants

Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2

Not less than 5 m2.

20% of gross floor area or 7 m2 whichever is the less. 18% of gross floor area or 8 m2 whichever is the less. 14% of gross floor area or 12 m2 whichever is the less. 13% of gross floor area or 17 m2 whichever is the less. 9% of gross floor area or 28 m2 whichever is the more.

PART III

Class F factory canteens

Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2

15% of gross floor area, but not less than 6 m2.

Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space.

(L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980)

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