Y 18
[Subsidiary]
CAP. 132]
Food Business (Urban Council) By-laws
[1987 Ed.
L.N. 18/74.
Fourth Schedule.
Fifth Schedule.
Fourth Schedule.
Fifth Schedule.
L.N. 178/80.
Fifth Schedule.
L.N. 89/79.
Provided that-
(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 the Fourth Schedule;
(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 the Fifth Schedule:
(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 the Fourth Schedule;
(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 the Fifth Schedule;
(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 the Fifth Schedule:
(l) the surface of every article of furniture specified in by-law 17 is capable of being lit to a standard of not less than 90 lux, and the top plate of every stove and cooking range is capable of being lit to a standard of not less than 65 lux,
Y 18
[Subsidiary]
CAP. 132]
Food Business (Urban Council) By-laws
[1987 Ed.
L.N. 18/74.
Fourth Schedule.
Fifth Schedule.
Fourth Schedule.
Fifth Schedule.
L.N. 178/80.
Fifth Schedule.
L.N. 89/79.
Provided that-
(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 the Fourth Schedule;
(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 allo- cated 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 the Fifth Schedule:
(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 the Fourth Schedule;
(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 the Fifth Schedule;
(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 the Fifth Schedule:
(1) the surface of every article of furniture specified in by-law 17 is capable of being lit to a standard of not less than 90 lux, and the top plate of every stove and cooking range is capable of being lit to a standard of not less than 65 lux,
No comments yet.
Private notes are available after approval.