A Guide to Restaurant

7/27/2019 A Guide to Restaurant

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6.2 Scullery accommodation

(State no.) wash-up sink(s) of glazed earthenware, stainless metal or otherapproved materials of not less than 450mm in length (measured between the topinner rims) shall be installed in (state position). Every sink shall be connected to

public mains water supply or source of water supply approved by the LicensingAuthority and fitted with a waste pipe connected to a proper drainage system.

6.3 Sterilization facilities

(State no.) sterilizer(s) of not less than 23-litre capacity shall be provided in (state position) for the sterilization of all crockery, glassware or other utensils used inthe preparation and consumption of food. Perforated metal or wire dipping traysshall be provided to hold the crockery etc. being sterilized. Alternatively, amechanical dish washer or bactericidal agent may be used. The type of the dishwasher or bactericidal agent must be approved by the Licensing Authority.

6.4 Arrangement for washing and sterilization facilities

If no dish washing machine is provided, the washing and sterilizing facilities foreating and drinking utensils in the food room of the premises shall be arranged insuch a manner and position satisfactory to the Licensing Authority.

(Note : A suggested layout for the washing and sterilization facilities is shownin the attached pamphlet.)

6.5 Storage of utensilsAdequate cupboard space shall be provided for the storage of utensils, crockeryand cutlery used in the food business.

(Note : The suggested amount of cupboard space to be provided is 0.02 cu mfor every square metre of the food room area, i.e. kitchen, food

preparation room and scullery accommodation.)

6.6 Food tables

The tops of tables used for food preparation must be made of close-jointedhardwood or other impervious materials.

6.7 Chopping blocks

Chopping blocks or benches of smooth close-jointed hardwood and free fromcracks must be provided for cutting up food.

6.8 Refrigerators

(State no.) refrigerator(s) must be provided for the purpose of storing all perishable food

at a temperature not exceeding 10 oC. A thermometer shall be provided to eachrefrigerator indicating the temperature at which the food is being stored.


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6.9 Counters

Counters shall be constructed of brick or other substantial and impervious materials and permanently fixed into position. They must be surfaced with impervious materials both on thetops and on the sides facing the food preparation/scullery space.

6.10 Racks and shelves

Adequate number of racks and shelves shall be provided for the storage of utensils to preventthem from contacting with the ground/floor surface.

6.11 Food lifts

(1) Any food lift(s) installed shall be constructed of impervious metal throughout and easilyaccessible for cleansing. All shelves shall be removable. On the external surfaces of the food lift(s) or compartment(s) used for the conveyance of prepared food and cleanutensils, there shall be notices in Chinese characters each at least 50 mm high in thefollowing form :-

(English translation : This food lift is to be used only for the conveyance of prepared foodand clean utensils.)

Likewise, on the external surfaces of the food lift(s) or compartment(s) used for theconveyance of used utensils, there shall be notices in Chinese characters each at least 50mm high in the following form :-

(English translation : This food lift is to be used only for the conveyance of usedutensils.)

(2) If only one food lift with one single compartment is provided :

(i) it should be restricted for the conveyance of prepared food and clean utensils only;or

(ii) the single compartment to be sub-divided into two with the upper compartment for the storage of prepared food and clean utensils, and the lower compartment for the

storage of food remnants and used/soiled utensils.

7. CERTIFICATES / LETTERS OF COMPLIANCE

7.1 Certificate for Ventilating System

Before a ventilating system (including an air-conditioning system) is installed, a certificate must be obtained from the supplier and delivered to the Licensing Authority, giving the particularsrequired by section 94 of the Public Health and Municipal Services Ordinance, Cap. 132.


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7.2 Fire Services Certificate

A Fire Services Certificate in respect of the premises under application for a general restaurantlicence shall be obtained from the Director of Fire Services.

7.3 Letter of Compliance for Mechanical Ventilating System

A Letter of Compliance in respect of mechanical ventilating system installed in the premisesunder application for a general restaurant licence shall be obtained from the Director of FireServices.

7.4 Electrical Installation Certificate

New fixed electrical installations, after completion, shall be inspected, tested and certified by anelectrical worker/contractor registered with the Director of Electrical and Mechanical Services(DEMS). A copy or the original of the Work Completion Certificate (Form WR1) shall besubmitted to the Licensing Authority as a proof of compliance. For existing electricalinstallations, a Periodic Test Certificate (Form WR2) endorsed by DEMS in lieu of the requiredForm WR1 shall be submitted instead.

7.5 Checking of Gas Installation Certificate

Proposed gas installation/commissioning work shall be checked and certified in compliancewith the various gas safety regulations and code of practice by a registered gas contractor. Acertificate of compliance duly signed and chopped by the contractor must be obtained from thecontractor and submitted to the Licensing Authority.

7.6 Installation of Gas Fittings and Appliances Certificate

Installation of all gas fittings and appliances shall be carried out in accordance with the variousgas safety regulations and code of practice by a registered gas contractor. When theinstallation is completed a certificate of completion duly signed and chopped by the contractor must be obtained from the contractor and submitted to the Licensing Authority.


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FULL GENERAL RESTAURANT LICENCESTANDARD CONDITIONS

1. The layout of the premises, other than furniture, shall be kept in strict conformity with that shown inthe final plans approved by the Licensing Authority, and no alternations or additions shall be made to

the premises without the prior approval of the Licensing Authority. 2. Except with the approval of the Licensing Authority, or as specified in any licence or permit granted

by the Licensing Authority, the premises must not be used for any other purpose or class of business.

3. (a) All water laid on and used in connection with the business other than that for flushing and air-conditioning purposes must be drawn from public mains or such other sources as may beapproved by the Licensing Authority.

(b) If a water storage tank* is to be installed on the premises, the inside of the tank must bethoroughly cleansed and scrubbed with a solution of not less than 50 parts of chlorine to1,000,000 parts of water every three months. The tank shall be kept empty if not in use.

(c) On completion of each periodical cleansing, the date of cleansing must be painted legibly andconspicuously on every tank.

(d) Upon receiving instruction from any health inspector, special cleansing as required must becarried out.

(Note: The permission of the Building Authority must be obtained for the installation of any water tank.It is the applicants responsibility to obtain such permission.

* The provision of a water storage tank is not a licensing requirement of the Licensing Authority.)

4. Sufficient containers must be provided for the storage or display of all open food except uncooked perishable food and to protect it as far as possible, against contamination from dust or vermin.

5. Adequate precautions must be taken to safeguard ice used in drinks against contamination.

6. All fresh fruit juices shall be free from contamination by hand and extracted from the fruit by a juiceextractor.

7. All fresh fruit juices, if not sold immediately after extraction, shall be stored in suitable containerswith close-fitting covers or stoppers and kept separate from other commodities in a refrigerator.

8. Only boiled water and/or distilled water shall be used for diluting drink mixes/fruit juices in the preparation of non-bottled drinks.

9. All non-bottled drinks and liquid drink mixes/fruit juices used in the preparation of non-bottleddrinks shall be stored in suitable containers with close-fitting covers or stoppers and kept separatefrom other commodities in a refrigerator.

10. All drinking straws (or tubes) shall be supplied to customers in the manufacturers original dust-proof wrappings or other dust-proof containers.


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11. Only drink mixes obtained from licensed food factories or from other approved sources shall be usedin the making of drinks.

12. The sale of non-bottled drinks shall be conducted only in conjunction with the business of thelicensed restaurant.

13. Wash-hand basins must be provided with an adequate supply of liquid soap in dispensers and clean paper towels or cloth towel rolls in dispensers or electric hand dryers.

If cloth towel rolls in dispensers are used,(a) the dispensers should be designed in such a way that the users can only retrieve the clean and

unused portion of the cloth towel roll therein; and(b) the towels or towel rolls provided through the dispensers must be dry, clean, sanitised, unworn,

stainless and of good quality. If electric hand dryers are provided, they must be in good working condition at all times

14. Each water closet must be provided with an adequate supply of toilet paper and kept clean at alltimes.

15. If wet towels are provided for the use of customers, a sterilizer must be used for sterilizing usedtowels.

16. Disposable cups used for serving drinks shall be kept in dust-proof containers.

17. Any fumes, steam and hot air from the stoves in the food room and any extraction fans must bearranged to discharge into the open air and such discharge shall not cause any nuisance..

18. All metal hoods, ducting, extraction fans, grease filters/air pollution control equipment of the exhaust

system shall be maintained in a reasonably clean condition and in an efficient working order at alltimes. The system must be in operation during business hours.

19. All smoke from the use of solid fuel and diesel oil shall be discharged through the chimney.

20. The ventilating system must, at all times when the premises are open to the public, be kept in fulloperation.

21. Should any leakage of soil/waste/rain-water pipe inside any food room (including kitchen, food preparation room and scullery accommodation)/seating accommodation or any blockage of manhole

in the seating accommodation be found, all food business activities therein shall be suspended untilsuch time when such leakage or blockage is remedied.

22. Sufficient dust-bins with close-fitting lids must be provided for the storage of all refuse and other waste matters awaiting disposal.

23. Sufficient clean overalls or outer garments must be provided for all employees on duty.

24. Immunization cards of all employees must be produced for cross check and inspection whenever requested by inspecting officers.

25. The licensee, or a manager nominated by the licensee in writing to the Licensing Authority andacceptable to the Licensing Authority, shall conduct the business in person at the licensed restaurant.


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26. Personal effects such as clothing, footwear, luggage, umbrellas and toilet and other articles must not be stored or left in any food room.

27. Water in every wet refrigerator (electric) and/or immersion cooler must be kept clean at all times.

28. The use of wooden or other duck boards must not be allowed on the premises.

29. Either the licensee or a person authorised by the licensee, who has attended a food hygiene courseacceptable to the Licensing Authority, shall supervise the food business at the licensed premises inthe course of its operation. Course certificates/other documentary proofs shall be kept at thelicensed premises and be readily available for inspection on demand at all times.

30. The licensee shall exhibit and keep exhibited a sign supplied by the Licensing Authority denoting thatthe premises have been licensed at a conspicuous place near the main entrance of the licensed

premises.

NON-STANDARD CONDITIONS

The imposition of non-standard conditions will depend on the circumstances of each individualapplication.


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Appendix J(Para. 36)

Note: This is a set of sample requirements and conditions for general information only. It may bevaried according to the circumstances of individual cases.

FULL LIGHT REFRESHMENT RESTAURANT LICENCESTANDARD REQUIREMENTS

IMPORTANT

1. LAYOUT

1.1 Plans

(1) Before the issue of a licence/the grant of approval for change of layout/the grant of

approval for the installation of the ventilating system*, the applicant is required to providethree copies of each plan, drawn to scale and in metric units, showing the final layout

of

the premises and ventilating system installed for approval of the Licensing Authority.

(2) The layout of the premises shall be in strict conformity with the plans submitted to theLicensing Authority for approval, except for such amendments as required by theLicensing Authority.

(3) The applicant is required to sign on each copy of the plans certifying that it is correct.

(Note: For the purpose of meeting this requirement, professional plans are not necessary.However, if structural or drainage alterations are carried out, the plans forwarded to theBuilding Authority must be presented by an authorized person or registered structuralengineer. If any change is to be made to the original plans submitted with the application,the applicant is required to submit afresh three copies of the amended plans for reconsideration of the Licensing Authority.)

* Delete as appropriate.

2. FOOD ROOMS

2.1 Food room area

Not less than (state no.) square metres must be allocated for kitchen, food preparation andscullery purposes.

Where alterations and additions works involving building works not exempted under the Buildings

Ordinance , formal submission of plans for the proposed works to the Building Authority by an authorized

person and, if necessary, registered structural engineer is required. It is the applicant's responsibility to

ensure the formal approval and consent to commence work from the Building Authority have been

obtained.

The grant of a licence does not exempt the licensee from meeting any requirements imposed under thelegislation administered by the Building Authority, the Director of Fire Services, the Director of

Environment Protection, the Director of Electrical and Mechanical Services, the Director of Lands, the

Director of Planning or other Government departments and the relevant Authorities.


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2.2 Floors, walls and ceilings

(1) The floor of every kitchen, food preparation room and scullery shall be surfacedwith smooth light coloured non-absorbent materials or tiles and shall slopetowards a floor drain. Ceramic tiles with a non-slip surface are an acceptable

alternative.

(2) The internal surfaces of walls or partitions of every kitchen, food preparationroom and scullery shall be surfaced with smooth light coloured non-absorbentmaterials or tiles to a height of not less than 2 metres. The junctions between thewalls, partitions and floors must be coved (rounded). Remaining surfaces ofwalls and ceilings shall be limewashed or painted in a light colour.

(Note: (1) Bar areas where no food preparation other than providing drinks iscarried out are exempted from the light colour requirement.

(2) If you have any doubt about the light colour requirement in respectof the wall, floor and ceiling surfaces in kitchens, food preparationrooms and sculleries, you may submit a sample for approval. (Acolour which is not darker than light grey in density as compared toa 30% dotted screen comparator normally complies with thisrequirement.)

2.3 Food room enclosures

Food rooms include kitchens, food preparation rooms and scullery areas.Kitchens must be separated from the rest of the premises by permanently fixedenclosures from floor to structural ceiling. All other food rooms must beseparated from the rest of the premises by permanently fixed enclosures orservice counters of not less than 75 centimetres in height. In case that a kitchen,food preparation room and scullery area are combined in one room, the roommust be separated from the rest of the premises by permanently fixed enclosuresfrom floor to structural ceiling.

2.4 Front food preparation room

Any food preparation room in the front of the restaurant must be: -

(a) constructed of brick or other substantial and non-absorbent materials to aheight of not less than 750 mm and permanently fixed in a position;

(b) separated from the street in the front and the seatingaccommodation/passage at the sides by fixed glazed panels carried up fromthe brick-work to the full height of the premises. The glazed panels at thesides shall be fixed to the foremost portion of the food stand along thelength to an extent of not less than 1.2m; and

(c) provided with a fly and dust-proof showcase/cupboard for the storage offood.

(Note: Please see the attached sketch for reference)


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3. SANITARY FACILITIES

3.1 Sanitary fitments

(State no.) water closets and (state no.) flush urinals for males and (state no.) water closetsfor females must be installed in (state position). All pipes conveying water from any

well for flushing purpose must be painted black. The sanitary fitments for differentsexes shall be segregated and separate entrance must be provided for persons of each sex.

Note : (1) Every 500 mm of trough shall be deemed to be the equivalent of one urinaland each stall or bowl type urinal shall have a clear width of not less than500 mm.

(2) The minimum internal dimension of the water closet compartment shouldnot be less than 1,200 x 700 mm.

(3) Each urinal should have a user standing space of not less than 500 mm x500 mm in front of it. In case where a urinal compartment is provided,the minimum internal dimension of the compartment should not be lessthan 1000 mm (depth) and 500 mm (width).

3.2 Ablution facilities

(State no.) wash-hand basin(s) of glazed earthenware or other approved materials of notless than 350mm in length (measured between the top inner brims) must be installed in(state position). Every basin must be connected to public mains water supply or sourceof water supply approved by the Licensing Authority and fitted with a waste pipe

connected to a proper drainage system.

4. VENTILATION (INCLUDING FUMES/EXHAUST)

4.1 Mechanical ventilation

When natural ventilation is insufficient (i.e. where openings or windows which can beopened to the open air are less than 1/10 th of the floor area), a ventilating system must be

provided to give not less than 17 cubic metres of outside air per hour for each person

whom the premises are designed to accommodate. Mechanical ventilating systems thathave a capacity to process air at a rate of more than one cubic metre per second or thatserve more than one fire compartment located within the premises are required to be

provided with automatic cut-off devices operated by smoke detectors.

(Note : The same specification will apply in the case of a licensee wishing to install aventilating system voluntarily.)

4.2 Design of ventilating system

The ventilating system shall comply with Regulation 4(1) of the Ventilation of Scheduled

Premises Regulation, Cap. 132.


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4.3 Well water

The water from any well used for air-conditioning must be arranged in a closed circuitsystem and all pipes conveying the water must be painted black.

4.4 Extraction and propulsion fans

Extraction and propulsion fans of the capacity indicated must be installed at the following points :-

(a) (State no.) extraction fan(s) with (state no.) cubic metres per minute capacity in(state position).

(b) (State no.) propulsion fan(s) with (state no.) cubic metres per minute capacity in(state position).

4.5 Discharge from extraction fans

All extraction fans installed on the premises must be discharged into the open air at aheight of at least 2.5 m above the ground or street level and in such a manner as not to bea nuisance.

4.6 Propulsion fans in kitchen/food preparation room

A propulsion fan with _____m 3/min. capacity fitted with an air-duct obtaining air fromthe open air shall be provided to the kitchen/food preparation room.

4.7 Siting of propulsion fans

All propulsion fans installed on the premises must serve the purpose of obtaining fresh air from the open air at a height of not less than 2.5 m from the ground or street level and insuch a manner as not to be a nuisance. There shall be no short-circuiting with theextraction of exhaust air and the supply of fresh air.

4.8 Metal hoods

(1) A metal hood properly connected to an air-duct fitted with an extraction fan with at

least (state no.) cubic metres per minute capacity must be provided over all cookingstoves in the kitchen and food room. The exhaust must be arranged (a) to passthrough a grease filter and, if required by the Licensing Authority, an air pollutioncontrol equipment like water-scrubbers or electrostatic precipitators beforedischarging into the open air and in such a manner and such a position as not to be anuisance or (b) to discharge into the open air at roof level as not to be a nuisance.

(2) A letter of compliance for ventilating systems installed in scheduled premises inrespect of the installation shall be obtained from the Director of Fire Services.


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4.9 Independent chimney

If solid fuel or diesel oil is used for cooking, an independent chimney must be built on theexternal wall, preferably in the rear of the building.

(Note : The permission of the Building Authority and the Director of Environmental

Protection must be obtained for any such chimney. It is the applicantsresponsibility to seek such permission (See para. 17 in Part II and Appendix E.))

5. DRAINAGE

5.1 Grease-traps

One or more grease-traps must be provided to prevent the discharge of grease or oil intoany drain or sewer. (Please see the attached sketch for reference.)

(Note : The installation of any underground grease-traps requires the approval of theBuilding Authority. It is the applicants responsibility to seek such approval.)

5.2 Manholes and drain pipes in food rooms and seating accommodation

(1) No manhole shall be situated inside any food room (including kitchen, food preparation room and scullery accommodation). Any manhole situated in theseating accommodation must be provided with a double-seal cover.

(Note : Any manhole situated inside any food room must be resited outside such

food room. The resiting of a manhole is a drainage alteration which mayrequire the approval of the Building Authority. It is the applicantsresponsibility to seek such approval.)

(2) Any soil/waste/rain-water pipe inside any food room or seating accommodation shall be enclosed in pipe duct constructed of impervious rust-proof materials* to thesatisfaction of the Licensing Authority. Suitable inspection openings shall be

provided to such enclosure(s).

(*Note : For example, stainless steel sheet of 1.6 mm, or brickwork of 115 mm with

plaster on the outer side would normally be acceptable.)

OTHER FACILITIES

6.1 Water supply

Public mains water shall be laid on to the premises unless the Licensing Authorityapproves another source.


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6.2 Scullery accommodation

(State no.) wash-up sink(s) of glazed earthenware, stainless metal or other approvedmaterial of not less than 450mm in length (measured between the top inner brims) shall

be installed in (state position). Every sink shall be connected to public mains water

supply or source of water supply approved by the Licensing Authority and fitted with awaste pipe connected to a proper drainage system.

6.3 Sterilization facilities

(State no.) sterilizer(s) of not less than 23-litre capacity shall be provided in (state position) for the sterilization of all crockery, glassware or other utensils used in the preparation and consumption of food. Perforated metal or wire dipping trays shall be provided to hold the crockery etc. being sterilized. Alternatively, a mechanical dishwasher or bactericidal agent may be used. The type of the dish washer or bactericidalagent must be approved by the Licensing Authority.

6.4 Arrangement for washing and sterilization facilities

If no dish washing machine is provided, the washing and sterilizing facilities foreating and drinking utensils in the food room of the premises shall be arrangedin such a manner and position satisfactory to the Licensing Authority.

(Note : A suggested layout for the washing and sterilization facilities is shownin the attached pamphlet.)

6.5 Storage of utensils

Adequate cupboard space shall be provided for the storage of utensils, crockeryand cutlery used in the food business.

(Note : The suggested amount of cupboard space to be provided is 0.02 cu mfor every square metre of the food room area, i.e. kitchen, food

preparation room and scullery accommodation.)

6.6 Food tables

The tops of tables used for food preparation must be made of close-jointed

hardwood or other impervious materials.

6.7 Chopping blocks

Chopping blocks or benches of smooth close-jointed hardwood and free fromcracks must be provided for cutting up food.

6.8 Refrigerators

(State no.) refrigerator(s) must be provided for the purpose of storing all perishable food at a temperature not exceeding 10 C. A thermometer shall be provided to each refrigerator indicating the temperature at which the food is being stored.


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6.9 Counters

Counters shall be constructed of brick or other substantial and impervious materials and permanently fixed into position. They must be surfaced with impervious materials bothon the tops and on the sides facing the food preparation/scullery space.

6.10 Racks and shelves

Adequate number of racks and shelves shall be provided for the storage of utensils to prevent them from contacting with the ground/floor surface.

6.11 Food lifts

(1) Any food lift(s) installed shall be constructed of impervious metal throughout andeasily accessible for cleansing. All shelves shall be removable. On the externalsurfaces of the food lift(s) or compartment(s) used for the conveyance of preparedfood and clean utensils, there shall be notices in Chinese characters each at least 50mm high in the following form :-

(English translation : This food lift is to be used only for the conveyance of prepared food and clean utensils.)

Likewise, on the external surfaces of the food lift(s) or compartment(s) used for theconveyance of used utensils, there shall be notices in Chinese characters each at least50 mm high in the following form :-

(English translation : This food lift is to be used only for the conveyance of usedutensils.)

(2) If only one food lift with one single compartment is provided :

(i) it should be restricted for the conveyance of prepared food and cleanutensils only; or

(ii) the single compartment to be sub-divided into two with the upper

compartment for the storage of prepared food and clean utensils, and thelower compartment for the storage of food remnants and used/soiledutensils.

7. CERTIFICATES / LETTERS OF COMPLIANCE

7.1 Certificate for Ventilating System

Before a ventilating system (including an air-conditioning system) is installed, a certificatemust be obtained from the supplier and delivered to the Licensing Authority, giving the

particulars required by section 94 of the Public Health and Municipal Services Ordinance,Cap. 132.


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7.2 Fire Services Certificate

A Fire Services Certificate in respect of the premises under application for a lightrefreshment restaurant licence shall be obtained from the Director of Fire Services.

7.3 Letter of Compliance for Mechanical Ventilating System

A Letter of Compliance in respect of mechanical ventilating system installed in the premises under application for a light refreshment restaurant licence shall be obtainedfrom the Director of Fire Services.

7.4 Electrical Installation Certificate

New fixed electrical installations, after completion, shall be inspected, tested and certified by an electrical worker/contractor registered with the Director of Electrical andMechanical Services (DEMS). A copy or the original of the Work CompletionCertificate (Form WR1) shall be submitted to the Licensing Authority as a proof of compliance. For existing electrical installations, a Periodic Test Certificate (Form WR2)endorsed by DEMS in lieu of the required Form WR1 shall be submitted instead.

7.5 Checking of Gas Installation Certificate

Proposed gas installation/commissioning work shall be checked and certified incompliance with the various gas safety regulations and code of practice by a registered gascontractor. A certificate of compliance duly signed and chopped by the contractor must

be obtained from the contractor and submitted to the Licensing Authority.

7.6 Installation of Gas Fittings and Appliances Certificate

Installation of all gas fittings and appliances shall be carried out in accordance with thevarious gas safety regulations and code of practice by a registered gas contractor. Whenthe installation is completed a certificate of completion duly signed and chopped by thecontractor must be obtained from the contractor and submitted to the Licensing Authority.


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FULL LIGHT REFRESHMENT RESTAURANT LICENCESTANDARD CONDITIONS

1. The layout of the premises, other than furniture, shall be kept in strict conformity with that shownin the final plans approved by the Licensing Authority, and no alterations or additions shall be madeto the premises without the prior approval of the Licensing Authority.

2. Except with the approval of the Licensing Authority, or as specified in any licence or permitgranted by the Licensing Authority, the premises must not be used for any other purpose or class of

business.

3. (a) All water laid on and used in connection with the business other than that for flushing and air-conditioning purposes must be drawn from public mains or such other sources as may beapproved by the Licensing Authority.

(b) If a water storage tank* is to be installed on the premises, the inside of the tank must bethoroughly cleansed and scrubbed with a solution of not less than 50 parts of chlorine to1,000,000 parts of water every three months. The tank shall be kept empty if not in use.

(c) On completion of each periodical cleansing, the date of cleansing must be painted legibly andconspicuously on every tank.

(d) Upon receiving of instruction from any health inspector, special cleansing as required must becarried out.

(Note : The permission of the Building Authority must be obtained for the installation of any water tank. It is the applicants responsibility to obtain such permission.

* The provision of a water storage tank is not a licensing requirement of the LicensingAuthority.)

4. Sufficient containers must be provided for the storage or display of all open food except uncooked perishable food and to protect it as far as possible, against contamination from dust or vermin.

5. Adequate precautions must be taken to safeguard ice used in drinks against contamination.

6. All fresh fruit juices shall be free from contamination by hand and extracted from the fruit by a

juice extractor.7. All fresh fruit juices, if not sold immediately after extraction, shall be stored in suitable containers

with close-fitting covers or stoppers and kept separate from other commodities in a refrigerator.

8. Only boiled water and/or distilled water shall be used for diluting drink mixes/fruit juices in the preparation of non-bottled drinks.

9. All non-bottled drinks and liquid drink mixes/fruit juices used in the preparation of non-bottleddrinks shall be stored in suitable containers with close-fitting covers or stoppers and kept separatefrom other commodities in a refrigerator.

10. All drinking straws (or tubes) shall be supplied to customers in the manufacturers original dust- proof wrappings or other dust-proof containers.


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11. Only drink mixes obtained from licensed food factories or from other approved sources shall beused in the making of drinks.

12. The sale of non-bottled drinks shall be conducted only in conjunction with the business of thelicensed restaurant.

13. Wash-hand basins must be provided with an adequate supply of liquid soap in dispensers and clean paper towels or cloth towel rolls in dispensers or electric hand dryers.If cloth towel rolls in dispensers are used,(c) the dispensers should be designed in such a way that the users can only retrieve the clean and

unused portion of the cloth towel roll therein; and(d) the towels or towel rolls provided through the dispensers must be dry, clean, sanitised, unworn,

stainless and of good quality.If electric hand dryers are provided, they must be in good working condition at all times.

14. Each water closet must be provided with an adequate supply of toilet paper and kept clean at alltimes.

15. If wet towels are provided for the use of customers, a sterilizer must be used for sterilizing usedtowels.

16. Disposable cups used for serving of drinks shall be kept in dust-proof containers.

17. Any fumes, steam and hot air from the stoves in the food room and any extraction fans must bearranged to discharge into the open air and such discharge shall not cause any nuisance.

18. All metal hoods, ducting, extraction fans, grease filters/air pollution control equipment of the

exhaust system shall be maintained in a reasonably clean condition and in an efficient workingorder at all times. The system must be in operation during business hours.

19. All smoke from the use of solid fuel and diesel oil shall be discharged through the chimney.

20. The ventilating system must, at all times when the premises are open to the public, be kept in fulloperation.

21. Should any leakage of soil/waste/rain-water pipe inside any food room (including kitchen, food preparation room and scullery accommodation)/seating accommodation or any blockage of

manhole in the seating accommodation be found, all food business activities therein shall besuspended until such time when such leakage of blockage is remedied.

22. Sufficient dust-bins with close-fitting lids must be provided for the storage of all refuse and other waste matters awaiting disposal.

23 Sufficient clean overalls or outer garments must be provided for all employees on duty.

24. Immunization cards of all employees must be produced for cross check and inspection whenever requested by inspecting officers.

25. The licensee, or a manager nominated by the licensee in writing to the Licensing Authority andacceptable to the Licensing Authority , shall conduct the business in person at the licensedrestaurant.


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26. Personal effects such as clothing, footwear, luggage, umbrellas and toilet and other articles, mustnot be stored or left in any food room.

27. Water in every wet refrigerator (electric) and/or immersion cooler must be kept clean at all times.

28. The use of wooden or other duck boards must not be allowed on the premises.

29. Only noodles/vermicelli/wantun skin/roast meat obtained from licensed food factories or from other sources approved by the Licensing Authority shall be used in the preparation of food for sale.

30. No roasting or frying shall be employed in preparing the permitted Chinese snacks.

31. Only such items of cooked food as endorsed on the licence shall be sold on the premises.

32. Either the licensee or a person authorised by the licensee, who has attended a food hygiene courseacceptable to the Licensing Authority, shall supervise the food business at the licensed premises inthe course of its operation. Course certificates/other documentary proofs shall be kept at thelicensed premises and be readily available for inspection on demand at all times.

32. The licensee shall exhibit and keep exhibited a sign supplied by the Licensing Authority denotingthat the premises have been licensed at a conspicuous place near the main entrance of the licensed

premises.

NON-STANDARD CONDITIONS

The imposition of non-standard conditions will depend on the circumstances of each individual

application.


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Appendix K(Para. 49(a))

LIST OF

UNAUTHORIZED BUILDING WORKS AFFECTING PUBLIC SAFETY

The following unauthorized building works in or affecting restaurant premises mayconstitute a risk to the safety of restaurant employees and patrons, in which case the Buildings Departmentwill advise the Food and Environmental Hygiene Department that the licence application be rejected :-

Category 2

(a) Unauthorized rooftop/flat roof/yard structures forming part of the restaurant premises.

[Exception : lightweight covers over yard in good and structurally sound condition, e.g.,open shelters with wire-mesh, plastic or thin metal sheet covers]

(b) Structures on or suspended from approved canopies including air-conditioning/mechanical plants and advertising signs.

[Exception : single split-type air-conditioning unit or cooling tower not exceeding 1m indiameter on approved canopies subject to certification by AP/RSE that such canopies are instructurally sound condition and that the air-conditioning plants would not causeoverloading or overstressing of such canopies]

(c) Unauthorized canopies/projections over pavements or common areas.

[Exception (1) : lightweight shopfront projections/extensions projecting not more than300mm beyond the building line; lightweight overhead projections of not more than 600mm

beyond the building line, having a minimum vertical clearance of 2.5m and notaccommodating any air-conditioning plants]

[Exception (2) : lightweight covers in good condition projecting not more than 600mm beyond the building line or retractable canopies projecting not more than 2.0m beyond the building line and having a minimum vertical clearance of 2.5m and a minimum horizontalclearance of 600mm from the curb of a pavement]

[Exception (3) : advertising signs which are not in a dangerous condition and having aminimum vertical clearance of 3.5m and a minimum horizontal clearance of 1m from thecurb if projecting over a pavement, and 5.8m minimum vertical clearance if projecting over a carriageway]

(d) Air-conditioning plant and its accessories (e.g., cooling towers and associated supportingstructures) projecting over pavement/service lane or suspended from approved canopy and

balcony.

[Exception : split-type air-conditioning units attached to external wall which are not in

dangerous condition, do not obstruct pedestrian or vehicular traffic and do not project morethan 600mm from external wall]


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(e) Overhead air-conditioning plants and associated supporting structures installed within thelicence areas.

[Exception : unless otherwise certified by AP/RSE as being structurally safe withsupporting calculations]

(f) Unauthorized obstructions to smoke vents.

(g) Unauthorized alteration or removal of compartment walls or fire resisting walls and doors.

(h) Unauthorized openings or slab over existing floors for food hoists and pipe ducts.

[Exception : unless otherwise certified by AP/RSE as being structurally safe withsupporting calculations]

Category 3

(a) Unauthorized reinforced concrete slabs filling up approved cockloft and staircase voids.

(b) Unauthorized cocklofts, intermediate floors and floor extensions

(c) Unauthorized staircases; unauthorized openings through existing slabs for staircases.

(d) Unauthorized removal, partial removal or major alteration of structural members.

(e) Unauthorized building works in common areas resulting in obstruction of means of escapefrom the restaurant premises or the building.

2. The Buildings Department will continue to advise on rejection of the issue of a licence untilthe unauthorized building works which pose risks to public safety have been removed or the risks to publicsafety have been eliminated.

3. If the removal or rectification of the unauthorized building works involves the carrying outof building works not exempted under section 41 of the Buildings Ordinance, it will be necessary for the

applicant to appoint an Authorized Person and/or a Registered Structural Engineer and to obtain the prior approval and consent of the Building Authority for such building works.

4. Categories 2 and 3 refer to the categorisation of building safety requirements under thethree-tier system of verification of compliance.


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Appendix L(Para. 53)

CATEGORISATION OF TYPICALBUILDING SATETY ISSUES

Category 1

(a) Fire resistant doors to be self-closing(b) Door across exit route to open in the direction of exit(c) Misleading exit sign to be deleted(d) Information on licensed plans as identified at Application Vetting Panel meeting stage e.g.

licensed area to agree with site condition(e) Means of escape to be clear of movable obstructions(f) Auto sliding door at front entrance to remain openable during power failure

Category 2

(a) Door certificates certified by authorized person/registered structural engineer.(b) Kitchen hatch shutter certificate.(c) Exit route/door to be increased to a specified width.(d) Door not to obstruct exit route at any point of its swing.(e) No. of exit routes from the premises to be increased.(f) Means of escape to be cleared of permanent obstructions, e.g. metal gates, protrusions of partition

walls/rooms onto the exit route.(g) Kitchen to be enclosed by walls and floors with specified fire resisting period (FRP).(h) Shop front return to be not less than 450mm.(i) Exit staircase to be enclosed by walls with specified FRP.(j) Protected lobby to be provided.(k) The separating wall/floor should have adequate FPR.(l) Structural justification for screeding on slabs to raise floor levels, solid partition and fish tank etc.(m) Structural justification for floor/wall opening.(n) Structural justification for unauthorized removal of staircase.(o) Removal of unauthorized rear yard structure, canopy and unauthorized structure attached to

approved canopy, etc.(p) Removal of unauthorized sign box, shop front extension and metal frame supporting air-

conditioning plant, etc.(q) Acknowledgement of completion of approved alteration and addition work (Form BA 14)

Category 3

(a) Unauthorized concrete slab over cockloft/staircase void.(b) Unauthorized cockloft, intermediate floor and floor extension.(c) Unauthorized steel or reinforced concrete staircase.(d) Unauthorized opening through structural slabs and compartment walls.(e) Design live load is inadequate.(f) Unsatisfactory means of escape e.g. insufficient exit routes/exit doors and inadequate headroom

of exit routes.


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Appendix M(Paras. 54, 59 & 68)

FIRE PROTECTION REGIONAL OFFICES & VENTILATION DIVISIONOF THE FIRE SERVICES DEPARTMENT

Enquiries can be made by telephone, in writing or in person to the followingoffices :-

Hong Kong and Kowloon West Regional Office

Hong Kong Regional OfficeM/F, Sheung Wan Fire Station,2 Western Fire Services Street,Sheung Wan, Hong KongTel: 2549 8104Fax: 2559 3461e-mail: [email protected]

Kowloon West Sub-Regional OfficeRoom 601, 6 /F,Tsim Sha Tsui Fire Station Complex,333 Canton Road, KowloonTel: 2302 53 22 Fax: 2722 5256

e-mail: [email protected]

New Territories and Kowloon East Regional Office

New Territories 'East & South' Regional Office

Room 40 2, 4/F, West Wing,Tsim Sha Ts ui Fire Station Complex ,333 Canton Road, Kowloon.Tel: 2302 5341 - 2302 5351 Fax: 2604 4425

e-mail: [email protected]

Kowloon East Sub-Regional Office Room 403, 4/F, West Wing, Tsim Sha Tsui Fire Station Complex, 333 Canton Road, Kowloon.Tel: 2302 53 11 Fax: 2722 5256e-mail: [email protected]

Room 402, 4/F., West Wing, Tsim Sha Tsui Fire Station Complex,

No.333 Canton Road, Kowloon, Hogn Kong Tel: 2 302 5372 - 2302 5381Fax: 2443 1411e-mail: [email protected]

Ventilation DivisionEngineer (Ventilation)5/F, Licensing and Certification Command,Fire Services Headquarters Building,

No.1 Hong Chong Road, Tsim Sha Tsui East,Kowloon, Hong KongTel: 2718 7567Fax: 2382 2495e-mail: [email protected]

New Territories 'North & West' Sub-Regional Office


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Appendix N(Para. 57)

SAMPLES OF CERTIFICATE/LICENCE/LETTERREQUIRED BY THE FIRE SERVICES DEPARTMENT

1. Certificate of Fire Service Installations and Equipment

See Annex I.

2. Certificate of Compliance (FSI/314A)

See Annex I(a)

3. Dangerous Goods Licence

See Annex II.

4. Letter of Compliance (Ventilating System)

See Annex III.


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PS 224b

A T T A C H M E N T

Owner's Obligations in respect of Annual Inspection of Ventilating Systemsunder the Public Health & Municipal Services Ordinance,

Ventilation of Scheduled Premises Regulation

Section 6 of the above Regulation requires the ventilating system(s) installed in these premises to be inspected by a registered specialist contractor (ventilation works category) at intervals notexceeding twelve months, and a certificate to be issued by the registered specialist contractor (ventilationworks category) stating whether or not in his opinion, the damper, filter or precipitator, or all of them, arein safe and efficient working order.

Only a registered specialist contractor (ventilation works category) may issue a certificateand a list of those so authorised is available for inspection by any person free of charge at any city DistrictOffice or Fire Services Department premises including the Fire Protection Command (address is on thecovering letter).

The only items to be certified are fire dampers, air filters and precipitators, and any or allthe them may be part of the system installed.

You are advised that where a copy of the certificate is not received by the Director of FireServices, the Licensing Authority may be requested to act under Section 13(e) of the captioned Regulation,i.e. to revoke your licence.

In your own interest, if you do not have a regular maintenance contract, you are advised toseek quotations from a number of registered specialist contractors (ventilation works category) beforeselecting the contractor you will engage. Remember, immaterial of the reason, it is an offence not torenew your certificate by the due date.

You are requested to note reminders will not be issued for certificates subsequently requiredin succeeding twelve months period.


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Appendix O

(Para.75)

THE ELECTRICAL AND MECHANICAL SERVICES DEPARTMENT

Enquiries on the use of electricity, town gas and liquefied petroleum

gas in restaurants can be made to :

Customer Service Office,

Electrical and Mechanical Services Department,

3 Kai Shing Street,

Kowloon,

Hong Kong

Tel. : 1823


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Appendix P(Para. 85(b))

HEALTH AND VENTILATION REQUIREMENTS FOR

THE ISSUE OF PROVISIONAL

GENERAL/LIGHT REFRESHEMENT RESTAURANT LICENCE

List of requirements to be complied with before the issue of a provisional licence

1. Ventilation : When natural ventilation is insufficient (i.e., where openings andwindows to the open air are less than 1/10th of the floor area), a ventilating system shall be

provided to give not less than 17 cubic metres of outside air per hour for each person whomthe premises are designed to accommodate. A ventilating system, which shall be independentof any ventilating system provided for the seating accommodation, shall be provided for thekitchens and toilet rooms of the premises.

2. Toilets : At least one toilet compartment, one urinal and one wash-hand basin shall be provided on the premises for the use of customers and staff. If the premises are designed toaccommodate more than 25 customers, at least 50% of the provision required for the issue ofa full licence have been provided.

3. Water supply : Public mains water shall be laid on to the premises. Otherwise, potablewater with quality satisfying the criteria as laid down in Volumes 1 and 2 of the Guidelinesfor Drinking Water Quality issued by the World Health Organisation in 1993 shall be

provided on the premises.

4. Manholes : No manhole shall be situated inside any kitchen, food preparation room andscullery accommodation.

*5. Food room areas: Not less than................(state no.) square metres shall be allocated forkitchen, food preparation and scullery purposes, of which..............(state no.) square metresshall be solely for the kitchen.

(Note : Applicable to General Restaurant Licences)

*6. Food room areas : Note less than............(state no.) square metres shall be allocated forkitchen, food preparation and scullery purposes.

(Note : Applicable to Light Refreshment Restaurant Licences)

7. Food room enclosures : Food rooms include kitchens, food preparation rooms andscullery areas. Kitchens must be separated from the rest of the premises by permanently fixedenclosures from floor to structural ceiling. All other food rooms must be separated from therest of the premises by permanently fixed enclosures or service counters of not less than 75centimetres in height. In case that a kitchen, food preparation room and scullery area arecombined in one room, the room must be separated from the rest of the premises by

permanently fixed enclosures from floor to structural ceiling.

*8. Front food preparation room : Any food preparation room in the front of the premisesshall be :-

(a) constructed of brick or other substantial and non-absorbent materials to a height of not

less than 750 mm and fixed in a position;


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(b) separated from the street in the front and the seating accommodation/passage at the sides byfixed glazed panels carried up from the brickwork to the full height of the premises. Theglazed panels at the sides shall be fixed to the foremost portion of the food stand along thelength to an extent of not less than 1.2 m; and

(c) provided with a fly and dust-proof showcase/cupboard for the storage of food.

9. Floor of food rooms : The floor of every kitchen, food preparation room and scullery shall besurfaced with smooth light coloured non-absorbent materials or tiles and shall slope towards a floor drain.(Ceramic tiles with a non-slip surface are an acceptable alternative.)

10. Walls and ceilings of food rooms : The internal surfaces of walls and partitions of everykitchen, food preparation room and scullery shall be surfaced with smooth light coloured non-absorbentmaterials or tiles to a height of not less than 2 m. The junctions between the walls, partitions and floorsshall be coved (rounded). Remaining surfaces shall be limewashed or painted in a light colour.

(Note : (1) Bar areas where no food preparation is carried out are exempted from the light

colour requirement.

(2) If you have any doubt about the light colour requirement in respect of the wall,floor and ceiling surfaces in kitchens, food preparation rooms and sculleries, youmay submit a sample for approval. A set of light colour samples complyingwith the light colour requirement is available at the Food and EnvironmentalHygiene Department Licensing Offices for general reference.

11. Metal hoods and ducts : A metal hood properly connected to an air-duct fitted with an extractionfan with at least.............cubic metres per minute capacity shall be provided over all food cookingequipment such as ranges, meat roasting ovens, deep fat fryers and barbecues in the food room. Theexhaust shall be arranged (a) to pass through a grease filter, and if required by the Licensing Authority (e.g.as in the case of a meat roasting oven or deep fat fryer, etc.), an air pollution control equipment such aswater scrubbers and electrostatic precipitators to effectively remove cooking odours, smoke, steam, greaseand vapours before discharging into the open air at a height of at least 2.5m above the ground or streetlevel or (b) to discharge into the open air at roof level and such discharge shall not cause any nuisance.Steam tables and microwave ovens need not be provided with special exhaust ventilation.

12. Independent chimney : If solid fuel or diesel is used for cooking, an independent chimney shall be provided on the premises, preferably on the external wall in the rear of the building.

(Note : The permission of the Building Authority and the Director of EnvironmentalProtection (if the fuel consumption exceeding the statutory limit) shall be obtained for the installation of the chimney. It is the applicants responsibility to seek such

permission. (See para. 17 in Part II and Appendix E))

13. Grease-traps : One or more grease-traps shall be provided to prevent the discharge of grease or oil into any drain or sewer.

(Note : The installation of any under-ground grease-traps requires the approval of the BuildingAuthority. It is the responsibility of the applicant to seek such approval).


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14. Sinks : At least one wash-up sink of glazed earthenware, stainless metal or otherapproved material of not less than 450mm in length (measured between the top inner rims)shall be provided in each kitchen, food preparation room and scullery. Every sink shall beconnected to public mains water supply or source of water supply approved by theLicensing Authority and fitted with a waste pipe connected to a proper drainage system.

15. Wash-hand basins : In addition to the number of wash-hand basins requiredunder requirement no. 2 above, at least one wash-hand basin of glazed earthenware orother materials of not less than 350mm in length (measured between the top inner rims) asapproved by the Licensing Authority shall be provided in each kitchen, food preparationroom and scullery. For large food rooms which accommodate a large number of staff, thestandard provision is one basin for every 20 staff. Every basin shall be connected to publicmains water supply or source of water supply approved by the Licensing Authority andfitted with a waste pipe connected to a proper drainage system.

16. Sterilization facilities : At least one sterilizer of not less than 23 -litre capacityshall be provided for the sterilization of all crockery, glassware or other utensils used inthe preparation and consumption of food. Perforated metal or wire dipping trays shall be

provided to hold the crockery etc. being sterilized. Alternatively, a mechanical dishwashing machine or bactericidal agent of a type approved by the Licensing Authority may

be used.

17. Storage of utensils : Adequate cupboard space shall be provided for the storageof utensils, crockery and cutlery used in the food business.(Note : The suggested amount of cupboard space to be provided is 0.02 cubic metre foreach square metre of food room area required under requirement no. 5*/6* above.)

18. Refrigerators :Adequate refrigerators shall be provided for the storage of all perishable food at a temperature not exceeding 10

o

C. A thermometer shall be provided ineach refrigerator.

19. Certificate of compliance : If town gas or liquefied petroleum gas is used as fuel,a certificate of compliance in respect of all gas fittings and appliances installed on the

premises shall be obtained from a registered gas contractor.

* Delete if inapplicable.


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REPORT OF COMPLIANCE FOR THE GRANT OFP

o : Assistant Secretary,

s/Kowloon/New Territories* Licensing Office,

ame of applicant

ROVISIONAL ( ) LICENCE

T Hong Kong & Island Food and Environmental Hygiene Department

: (English) N (Chinese) (Mr./Ms.*)

ddress of premises :A

Tel. no. : Fax no. :

With reference to my application for a Provisional

em dated ___ ____________ Licence in respect of the above-mentioned pr ises _________

(dd/mm/yyyy), I wish to confirm that I have complied with all licensing requirements

contained in your letter referenced __________________ dated ________________

(dd/mm/yyyy) and the Director of Fire Services letter referenced

_____________________ dated (dd/mm/yyyy) and enclose herewith

the following certificates of compliance :

(a) Certificate of Compliance A (Health Requirements)

A Guide to Restaurant

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