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in fixed piping is permitted to be used for hotpot activities in these restaurants with fixed hotpot or barbecue stoves at the seating area.
Use of fuels in restaurants is under the control of the FSD and/or the Gas Standard Office of EMSD. Where portable stoves using LPG, spirit or paraffin wax as fuel are provided for hotpot activities, a dangerous goods licence will be required from FSD if the amount of fuel used exceeds the exempted quantity specified under the Dangerous Goods (General) Regulations, Cap. 295. Health Inspectors will refer to FSD for follow-up action if, in the course of their inspection, they suspect that the amount of fuel stored may be in excess of the exempted quantity.
The fourth and fifth parts of the question relate to blockage of fire exits.
In any licensed restaurant, use of unauthorized places for seating accommodation is an offence under the Food Business (Urban Council) By-laws. To control the situation, Health Inspectors normally step up inspection at these restaurants during the hotpot season. In addition, legal action will be taken by FSD where obstruction is caused to the means of escape such as fire exits or fire exit routes.
In the first ten months of this year, 37 prosecutions have been taken out by FSD for causing obstruction to means of escape. Depending on the severity of the obstruction, the penalty has ranged from $5,000 to $12,000 and a fine of $2,500 for each day during which the offence continues. During the same period, 466 prosecutions were taken by this Department against hotpot operators for causing obstruction to public places. Arising from these prosecutions, 42 premises had their licences suspended under the Demerit Point System. Again, the level of fines depended on the severity of the offence and averaged about two to three thousand dollars.
The sixth and seventh parts of the question ask what precautionary measures have been taken in the light of previous explosion incidents involving dim-sum carts and enquires how fuel storage is controlled in hotpot restaurants.
Control of gas is under the Gas Standard Office of EMSD. According to EMSD's records, the explosion incident from a LPG dim-sum cart was caused by improper use of the equipment by the operator who failed to observe instructions recommended by the manufacturers. Following the incident, EMSD has issued guidance leaflets to restaurant operators regarding the safe use of gaseous fuels and gas appliances in restaurants, and inspections by EMSD inspectors are conducted from time to time.
According to EMSD's requirement, the use or storage of LPG cylinders in food premises exceeding 130 litres nominal water capacity requires the approval of the Gas Standard Office. Such LPG cylinders must be placed in a purpose-built storage chamber and properly connected to appliances by means of rigid metal pipework. In respect of storage of paraffin, the exempted
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Page 275 of 498
HONG KONG URBAN COUNCIL
317
in fixed piping is permitted to be used for hotpot activities in these restaurants with fixed hotpot or barbecue stoves at the seating area.
Use of fuels in restaurants is under the control of the FSD and/or the Gas Standard Office of EMSD, Where portable stoves using LPG, spirit or paraffin wax as fuel are provided for hotpot activities, a dangerous goods licence will be required from FSD if the amount of fuel used exceeds the exempted quantity specified under the Dangerous Goods (General) Regulations, Cap. 295, Health Inspectors will refer to FSD for follow up action if, in the course of their inspection, they suspect that the amount of fuel stored may be in excess of the exempted quantity.
The fourth and fifth parts of the question relate to blockage of fire exits.
In any licensed restaurant, use of unauthorized places for seating accommodation is an offence under the Food Business (Urban Council) By- laws. To control the situation, Health Inspectors normally step up inspection at these restaurants during the hotpot season. In addition, legal action will be taken by FSD where obstruction is caused to the means of escape such as fire exits or fire exit routes.
In the first ten months of this year, 37 prosecutions have been taken out by FSD for causing obstruction to means of escape. Depending on the severity of the obstruction, the penalty has ranged from $5,000 to $12,000 and a fine of $2,500 for each day during which the offence continues. During the same period, 466 prosecutions were taken by this Department against hotpot operators for causing obstruction to public places. Arising from these prosecutions, 42 premises had their licences suspended under the Demerit Point System. Again the level of fines depended on the severity of the offence and averaged about two to three thousand dollars.
The sixth and seventh parts of the question ask what precautionary measures have been taken in the light of previous explosion incidents involving dim-sum carts and enquires how fuel storage is controlled in hotpot
restaurants.
Control of gas is under the Gas Standard Office of EMSD. According to EMSD's records, the explosion incident from a LPG dim-sum cart was caused by improper use of the equipment by the operator who failed to observe instructions recommended by the manufacturers. Following the incident, EMSD has issued guidance leaflets to restaurant operators regarding the safety use of gaseous fuels and gas appliances in restaurants, and inspections by EMSD inspectors are conducted from time to time.
According to EMSD's requirement, the use or storage of LPG cylinders in food premises exceeding 130 litres nominal water capacity requires the approval of the Gas Standard Office. Such LPG cylinders must be placed in a purpose-built storage chamber and properly connected to appliances by means of rigid metal pipework. In respect of storage of paraffin, the exempted
Page 275 of 498
Page 275 of 498
Page 275 of 498. -
Page 275Page 276
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