1716

THE NEW ZEALAND GAZETTE.

[No. 49

(b.) The inner surface of the walls of every such room shall be finished with an even surface of cement mortar, glazed tiles, or other non-absorbent material with a smooth surface: Provided that with the approval of the local authority wood linings may be used if the surface of the wood is covered to a height of not less than six feet from the floor-level with smooth impervious material painted a light colour, and if the portion of the walls above the impervious material is kept constantly clean either by painting and washing from time to time or by calcimining from time to time.

(c.) The material of which the floor is constructed shall be carried up the wall to a height of not less than three inches in such manner that the angles between the walls and the floor in such rooms are rounded off.

(d.) Ceilings shall be provided in every such room constructed of such material and in such manner as to offer the least possible lodgment for dust.

(e.) Ventilation shall be provided to the satisfaction of the local authority, and where possible such ventilation shall be by means of openings extending to within one foot of the ceiling and communicating directly with the open air in at least two walls of every such room, and every ventilation opening and every window (other than windows fitted with a fixed glazed sash) shall be provided with such removable covering of wire gauze or like material as will exclude flies: Provided that if all meat for sale is stored in fly-proof receptacles such covering shall not be required in the ventilation openings and windows.

(f.) A self-closing door shall be fitted in every doorway of such room in such manner as to exclude flies as far as possible: Provided that if all meat for sale is stored in fly-proof coverings the doors need not be self-closing.

(g.) Suitable drainage for the removal of waste water shall be provided, and all drains and sanitary appliances and sanitary fittings shall be in accordance with the by-laws as to drainage and plumbing of the local authority, or, in the absence of such by-laws, then to the satisfaction of an Inspector of Health.

(h.) Adequate provision shall be made by means of sinks and like sanitary fittings for the cleansing of appliances used on the premises, and ablution-basins shall be provided for the use of persons employed in or about the premises. Hot and cold water shall be supplied for use in such sinks, fittings, and basins.

(i.) In every yard, pathway, and cartway used in connection with the premises such area as may be indicated by by-law, or, in the absence of such by-law, by an Inspector of Health, shall be provided with a covering of macadam, concrete, asphalt, or other hard even surface suitably graded and drained.

(4.) Paragraphs (e) and (f) of the last preceding subclause shall not apply to fishmongers’ shops.

(5.) No person shall store or expose or offer for retail sale any meat otherwise than in accordance with the following provisions, that is to say:—

(a.) The floors, walls, ceilings, and fittings in every place used for the storage and sale of meat shall be properly constructed and kept clean and in good repair.

(b.) Every room used for the sale of meat shall be lighted and ventilated according to the by-laws of the local authority, or, in the absence of such by-laws, to the satisfaction of an Inspector of Health.

(c.) Premises used for the storage and sale of meat shall be provided with a water-supply and with drainage to the satisfaction of the local authority.

(d.) No room used for the storage or sale of meat shall be in direct communication with any sleeping-apartment, or with any stable, pigsty, urinal, or privy.

(e.) Every vehicle, appliance, or container used in connection with the retail sale of meat shall be cleansed each working-day.

(f.) No scrap meat, offal, bones, or other waste matters shall remain for longer than twelve hours in any shop in which