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A GUIDE TO APPLICATION FOR

RESTAURANT LICENCES

Food and Environmental Hygiene Department (January 2000 Edition)


(i)

FOOD AND ENVIRONMENTAL HYGIENE DEPARTMENT PERFORMANCE.PLEDGE APPLICATION FOR RESTAURANT LICENCES
We are pleased to state below our performance targets in respect of applications for restaurant licences. ___________________________________________________________________ To help us serve you as we pledge, please : submit your application form together with 3 copies of a proposed layout plan as soon as possible; do not revise the proposed layout plans unnecessarily once submitted; Whenever there are changes to the submitted plans for the application, the applicant is required to highlight any proposed changes on the revised plans with colour pens and simple descriptions before making submission to this department for consideration and referral to other departments for processing. Revised plans not in compliance with this requirement will be rejected. inform us of your new correspondence address and contact telephone number should there be any changes; quote your case number (for cases that have passed the Quality Audit) and leave your contact telephone number in your correspondence with us.

ATTENTION
From 1 June 2000 onwards, the Food and Environmental Hygiene Department has introduced new processing steps in handling applications for restaurant licences. Quality Audit had been replaced by Preliminary Screening of Layout Plans while departments concerned will conduct Separate Site Inspection instead of Joint Site Inspection. The aim is to speed up the licensing process by shortening the time from receiving acceptable applications for licence to holding Application Vetting Panel to 20 working days. Please note the aforesaid changes when reading this guide. This Department has amended the performance pledges as mentioned on page (i) of this guide as follows :Processing Steps Holding Application Vetting Panel Issue of Letter of Requirements (Provisional Licence) Issue of Letter of Requirements (Full Licence) Final Verification Inspection Issue of Full Licence Issue of Provisional Licence Standard Response Time 20 working days from accepting the application for licence Immediately after confirmation of the premises as being suitable for licensing at the Application Vetting Panel Immediately after confirmation of the premises as being suitable for licensing at the Application Vetting Panel 8 working days from receipt of report of compliance by applicant 7 working days from Final Verification Inspection 7 working days from receipt of acceptable certificates of compliance (1 day if submitted to Provisional Food Business Licences Issue Office)

(ii)

All correspondence should be addressed to :Hong Kong Island Assistant Secretary (Restaurant Licensing), Hong Kong Licensing Office, 8th floor, Lockhart Road Complex, 225 Hennessy Road, Wan Chai, Hong Kong ENQUIRY HOTLINES : 2879 5738 or 2879 5717 Kowloon Assistant Secretary (Restaurant Licensing), Kowloon Licensing Office, 4th floor, Pei Ho Street Complex, 333 Ki Lung Street, Sham Shui Po, Kowloon ENQUIRY HOTLINES : 2729 1632 or 2729 1293 New Territories
Assistant Secretary (Restaurant Licensing) Food and Environmental Hygiene Department New Territories Licensing Office 4th Floor, Tai Po Complex, No.8 Heung Sze Wui Street, Tai Po, N.T.

ENQUIRY HOTLINES : 3183 9226 or 3183 9227 __________________________________________________________________________ The enquiry hotlines of the following offices of other departments are also useful :Office Department Enquiry Hotline

Licensing Unit Hong Kong Fire Protection Regional Office Kowloon Fire Protection Regional Office New Territories Regional Office Fire Protection

Buildings Department Fire Services Department Fire Services Department Fire Services Department Fire Services Department
(iii)

2626 1257 2549 8104 2302 5322 / 2302 5311 2302 5341 / 2302 5372 2718 7567

Ventilation Division

CONTENTS
IMPORTANT ADVICE

DOs and DONTs for Applicants for Restaurant Licences Part I GENERAL Paragraph 1-2 3 4-5 6 7 8 Introduction Legislation General Policy Suitability of Premises Differences between General and Light Refreshment Restaurant Licences Pre-requisites for Issue of a Restaurant Licence

Part II HOW TO Paragraph 9 10 11 12 13 14 15 - 16 17 - 18 19 Application Form and Proposed Layout Plans What to Be Shown in the Proposed Layout Plans How to Prepare the Proposed Layout Plans Minimum Area for Food Room Location of Food Room Seating Area and Number of Customers Sanitary Fitments Choice of Fuel Ablution and Scullery Facilities
(iv)

APPLY FOR A RESTAURANT

LICENCE

20 21

Utensil Sterilization Staff Changing Rooms/Lockers

Part III VENTILATION Paragraph 22 23 24 - 25 26 27 28 Ventilation Natural Ventilation Mechanical Ventilating System How to Apply for Approval Window Type Air-conditioners Criteria for Approval

Part IV THE ROLE OF THE FOOD AND ENVIRONMENTAL HYGIENE DEPARTMENT Paragraph 29 30 - 31 32 - 33 34 35 36 37 38 - 39 40 41 Procedures of Processing Application for General/Light Refreshment Restaurant Licences Submission of Application Quality Audit Joint Site Inspection Application Vetting Panel Issue of Letter of Requirements Refusal Report of Compliance Final Verification Inspection Notification of Result to Applicant
(v)

Part V THE Paragraph 42 - 43 44 45 46 - 47 48 - 50 51 - 52 53 The Role of the Director of Buildings Structural Safety Fire Resisting Construction Means of Escape Unauthorized Building Works Affecting Public Safety Application Processing 3-tier System for Verification of Compliance with Building Safety Requirements ROLE OF THE BUILDINGS DEPARTMENT

Part VI THE Paragraph 54 55 56 57 58 - 59 60 61 62 63 - 65 66 67 68 The Role of the Director of Fire Services How to Obtain a Fire Services Certificate The Procedures Fire Services Requirements Certificate of Fire Service Installations and Equipment and Certificate of Compliance (FSI/314A) Dangerous Goods Licence/Letter of Approval Liquid Fuel Solid Fuel Letter of Compliance (Ventilating System) Catalogue of Emergency Lighting Unit Report of Compliance Follow-up Inspection
(vi)

ROLE

OF THE

FIRE

SERVICES

DEPARTMENT

69 - 70 71 - 72

Issue of a Fire Services Certificate Re-visit for Non-compliance

Part VII THE ROLE OF THE ELECTRICAL AND MECHANICAL SERVICES DEPARTMENT Paragraph 73 - 75 76 77 - 81 The Role of the Director of Electrical and Mechanical Services Electricity Town Gas and LPG Part VIII PROVISIONAL Paragraph 82 83 - 84 85 - 86 87 88 - 89 90 91 92 - 93 Provisional General/Light Refreshment Restaurant Licences Application and Licensing Procedures Criteria for Issue Validity Renewal Transfer Licence Fee Monitoring Part IX ENVIRONMENTAL PROTECTION MEASURES Paragraph 94 - 95 96 - 107 Environmental Requirements Relating to Restaurants Important Advice RESTAURANT LICENCES

(vii)

Appendices Appendix A B C D E F G H I J K L M N O P Q R S T U Licensing Offices of the Food and Environmental Hygiene Department List of Approved Food Items for Light Refreshment Restaurants Application Form for Restaurant Licence Samples of Layout Plans One-stop Shop Offices of the Environmental Protection Department Standard Requirements and Conditions for Ventilating (Airconditioning) System Flow Chart Showing Restaurant Licensing Procedures Restaurant Licence Application Quality Audit Result Report Standard Requirements and Conditions for Full General Restaurant Licence Standard Requirements and Conditions for Full Light Refreshment Restaurant Licence List of Unauthorized Building Works Affecting Public Safety Categorisation of Typical Building Safety Issues Fire Protection Regional Offices and Ventilation Division of the Fire Services Department Samples of Certificate/Licence/Letter Required by the Fire Services Department The Electrical and Mechanical Services Department Health and Ventilation Requirements for the Issue of Provisional General/Light Refreshment Restaurant Licence Report of Compliance for the Grant of Provisional General/Light Refreshment Restaurant Licence Certificate of Compliance A (Health Requirements) Certificate of Compliance B (Building Requirements) Certificate of Compliance C (Fire Services Requirements) Certificate of Compliance D (Ventilation Requirements)
(viii)

IMPORTANT ADVICE DOs & DONTs for Applicants for Restaurant Licences

DOs DO DO DO DO DO DO DO DO choose premises whose use is suitable for operating restaurant business under the occupation permit, the Government Lease and the relevant statutory town plan and the notes attached thereto. choose premises in which there are no unauthorized building works by cross reference to the approved building plan. choose premises with nett floor areas preferably not less than 30m2 and 20m2 respectively for a general restaurant and a light refreshment restaurant. choose premises on floors with adequate loading capacity. choose premises with adequate means of escape. choose premises with mains water supply, flushed toilets and a proper drainage system. choose premises capable of providing an independent and separate ventilating system to the kitchen, toilets and seating accommodation. prepare three copies of layout plans and air-conditioning/ventilation layout plans of the proposed premises drawn to scale (of not less than 1:100) and in metric units for submission together with your application to the appropriate licensing office. note the relevant requirements in respect of drainage, air pollution and noise control as stipulated in the relevant ordinances. appoint an authorized person or registered structural engineer where extensive alteration and additional works are to be carried out or if you are unfamiliar with any of the foregoing requirements.

DO DO

DONTs DONT DONT DONT choose premises at industrial buildings. choose the upper floors of any premises which are designed for domestic use. choose premises at level four of a basement or below.

(ix)

DONT DONT DONT DONT DONT DONT

choose premises in areas designated for emergency use. choose premises located vertically below, therefore posing a fire hazard to, a registered school, child care centre or elderly home. choose premises on the upper floors of single staircase buildings. plan to use the areas where manholes or soil, waste and rain water pipes are situated as kitchens, food preparation rooms and sculleries. start renovating or decorating your premises before your application has been cleared by the Application Vetting Panel. revise the proposed layout plans unnecessarily after your application has been cleared by the Application Vetting Panel. Revision will cause delay in the processing of your application. commence business before a licence is obtained from the Licensing Authority. ignore the requirements imposed by other Government departments including the Buildings Department, the Fire Services Department, the Electrical and Mechanical Services Department and the Environmental Protection Department notwithstanding that a licence has been granted by the Licensing Authority.

DONT DONT

IMPORTANT

NOTICE

It is an offence under the Prevention of Bribery Ordinance to offer advantages to Government officers.

(x)

Part I GENERAL Introduction The purpose of this Guide is to provide general information to assist members of the public in their applications for general and light refreshment restaurant licences as well as for provisional general and light refreshment restaurant licences under the Public Health and Municipal Services Ordinance (Chapter 132 of the Laws of Hong Kong), Regulations 31(1)(b) and 33C of the Food Business Regulation (both of the same Chapter 132 of the Laws of Hong Kong) and other relevant legislation. It aims to set out the normal requirements for the issue of such licences and should be read by those interested in establishing restaurant business in Hong Kong. Although every attempt has been made to ensure that it is complete and up-todate, revision may be made from time to time. For enquiries, please contact the Licensing Offices of the Food and Environmental Hygiene Department*. 2. Any person who intends to sell or supply liquor in connection with his restaurant business on any premises for consumption therein in Hong Kong must obtain a liquor licence issued by the Liquor Licensing Board before commencement of such business. Guidance booklets on application for liquor licences are obtainable at the Licensing Offices of the Food and Environmental Hygiene Department*. Legislation 3. The Director of Food and Environmental Hygiene Department is the Licensing Authority of restaurants in Hong Kong and the legislation as mentioned in paragraph 1 above stipulates the control of such establishments. Under the legislation, a restaurant operator is required to obtain a restaurant licence from the Licensing Authority before operation of business. Any person found operating an unlicensed restaurant and/or violating the relevant provisions in the legislation will be liable to prosecution. General Policy 4. The purpose of licensing restaurants is to safeguard public health and to ensure the safety of patrons. The Licensing Authority will not consider an application for a restaurant licence in respect of any premises unless such premises :(a) (b) (c) (d) (e) (f) can meet stringent health requirements; have adequate ventilation; can meet structural requirements; do not have unauthorized building works affecting public safety; have adequate means of escape; and can meet fire services requirements.

__________________________________________________________________________ *
The addresses and telephone numbers of the Licensing Offices of the Food and Environmental Hygiene Department are at Appendix A.

It is also the Licensing Authoritys established policy not to issue restaurant licences to the upper floors of any premises which are designated for domestic use, to avoid causing nuisances to inhabitants. 5. In deciding on the suitability of premises for use as a restaurant, the Food and Environmental Hygiene Department consults the Buildings Department and the Fire Services Department. If their comments are such that its policy cannot be complied with, the licensing authority will refuse the application and inform the applicant of the refusal with reasons. The Food and Environmental Hygiene Department will normally continue to process an application only when the premises are deemed to be safe and suitable by the Food and Environmental Hygiene Department, the Buildings Department and the Fire Services Department. Suitability of Premises 6. Not all premises are suitable for licensing as restaurants. summarizes the main considerations involved :(a) Health (Food and Environmental Hygiene Department) (i) (ii) (iii) (iv) (v) Premises are laid on with mains water supply. Premises are provided with a proper drainage system. Premises are provided with proper flushed toilets. No manholes should be located in the proposed kitchen, food preparation room and scullery. Premises are capable of providing an independent and separate ventilating system to the kitchen, toilets and seating accommodation. The following

(b) Building Safety Requirements (Buildings Department) (i) (ii) A restaurant shall not be situated in premises other than those approved for non-domestic use, unless no objection is raised by the Buildings Department. The Buildings Department will not recommend to the Licensing Authority to issue a restaurant licence if unauthorized building works which pose risks to public safety are found on the premises under application. The minimum designed loading of the premises shall not be less than 5 Kpa (i.e. 100lbs/ft2). Where alteration and addition works involving the structure and/or means of escape of a building are to be carried out, formal submission of plans for the proposed works to the Buildings Department by an Authorized Person (AP) and/or Registered Structural Engineer (RSE) may be required. It is strongly recommended that the advice of an AP or RSE should be sought well in advance. Premises shall be designed and constructed of fire resisting materials which satisfy the provisions of the Building (Construction) Regulations and the Code of Practice for Fire Resisting Construction 1996 issued by the Buildings Department. Every restaurant shall be provided with adequate means of escape in accordance with Part V of the Building (Planning) Regulations and the Code of Practice for the Provision on Means of Escape in case of Fire
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(iii) (iv)

(v)

(vi)

(vii)

(viii) (ix)

1996 (MOE Code) issued by the Buildings Department. For premises on the ground floor having direct access to a street, there would generally be no major problem on means of escape provision. For premises on upper storeys and basements, at least two escape staircases are required for the restaurant. Restaurants are not permitted to operate on the upper floors of singlestaircase buildings. The provision of means of escape in any particular floor of a building or in the building as a whole can only accommodate a specified maximum number of persons at any one time. The current MOE Code sets out such limits and relates them to the width and number of exit routes provided for each floor and for the whole building. It follows that if, as a result of the operation of a restaurant, the existing population figure for a floor or for the building exceeds these limits, a recommendation for rejection of the application will be made. In assessing the population figures, applications in respect of premises located within the same building will be treated on a first-come-firstserved basis.

(c) Fire safety (Fire Services Department) The following premises are considered not suitable to be licensed as restaurants :(i) (ii) (iii) (iv) (v) Any industrial buildings; Any buildings or structures which are of substandard construction; Premises at level four of a basement or below; Premises in areas designated for emergency use, such as the buffer floor (also referred to as the refuge floor); and Premises located vertically below, therefore posing a fire hazard to, a registered school, child care centre or elderly home. (However, consideration would be given to those where such fire hazard can be mitigated.)

Differences between General and Light Refreshment Restaurant Licences 7. The differences between the General and Light Refreshment Restaurant Licences are as follows :(a) General Restaurant Licence This licence permits the licensee to prepare and sell any kind of food for consumption on the premises. (b) Light Refreshment Restaurant Licence
See Appendix B

This licence restricts the licensee to prepare and sell for consumption on the premises any one group of the food items shown in Appendix B. As light refreshment restaurant licences are intended for the preparation of a limited range of food items, the requirements for this type of restaurants in the context of the minimum area for food room (i.e., kitchen, food preparation room and scullery) are less stringent than those for general restaurants. Details of the minimum area requirements for food room are set out
3

in paragraph 12. Failure to apply for the correct type of restaurant licences may result in delay in or rejection of the licence application. Pre-requisites for Issue of a Restaurant Licence 8. Under the Food Business Regulation, the licensing authority will not issue a restaurant licence until the following pre-requisites are fulfilled :(a) compliance with licensing requirements in respect of health, ventilation, gas safety, building structure and means of escape imposed by Licensing Authority; and (b) compliance with fire services requirements imposed by the Director of Fire Services.

Part II

HOW TO

APPLY FOR A RESTAURANT

LICENCE

Application Form and Proposed Layout Plans 9. Application for a restaurant licence may be made in the name of a person or a corporation and submitted either on a standard form*, or by letter in which case it must contain the particulars included in the standard form, to the relevant Food and Environmental Hygiene Department Licensing Office. Standard application forms are obtainable at all the Food and Environmental Hygiene Department Licensing Offices and District Offices (Environmental Hygiene) or can be downloaded from the website of the Food and Environmental Hygiene Department at http://www.info.gov.hk/fehd/howtoseries/forms/ licence.PDF. The application form must be submitted together with three copies of the proposed layout plans of the restaurant. Such plans must be drawn to scale (of not less than 1:100), in metric units and signed by the applicant on all copies to certify that they are correct. Should the respective Food and Environmental Hygiene Department Licensing Office find the plans incomplete and unacceptable, the applicant will be advised to re-submit revised plans.

What to Be Shown in the Proposed Layout Plans 10. (a) (b) (c) (d) (e) (f) (g) (h) (i) The proposed layout plans should contain the following particulars :space allocated to the cooking, preparation and handling of food; space allocated to the storage of any kind of exposed food; space allocated to the serving of meals to customers; space allocated to the cleansing, sterilizing, drying and storage of utensils; sanitary fitments and drainage works; cloak rooms, passageways and open spaces; all means of exit, entry and internal circulation; all windows, ducts providing ventilation and means of mechanical ventilation; the siting of all furniture and equipment of a substantial and permanent nature, including food manufacturing and preparation plant, cooking ranges, sterilizers, dish-washing machines, refrigeration and cooling equipment, fixed sideboards, washbasins and sinks, drying racks and water tanks; (j) means of refuse storage and disposal; (k) the type of fuel to be annotated. If liquid fuel is used, the location of the fuel tank and its capacity should be indicated on the layout plan; (l) the extent of raised floor should be indicated; and (m) fire services details in paragraph 56. Samples of proposed layout plans (both Chinese and western restaurants) are at Appendix D for general reference. ___________________________________________________________________________ *

See Appendix D

A copy of the application form is at Appendix C. The addresses and telephone numbers of the Licensing Offices are at Appendix A.

How to Prepare the Proposed and Revised Layout Plans 11. Paragraphs 12 to 21 hereunder give some general guidance on how to prepare the proposed layout plans. The licensing authority may consider exemptions for genuine cases on individual merits. Whenever there are changes to the submitted plans for the application, the applicant is required to highlight any proposed changes on the revised plans with colour pens and simple descriptions before making submission to this department for consideration and referral to other departments for processing. Revised plans not in compliance with this requirement will be rejected. Minimum Area for Food Room 12. In preparing the proposed layout plans, the first thing to be considered is the size of the food room(s) (i.e., kitchen, food preparation room and scullery accommodation). According to the Fifth Schedule to the Food Business Regulation, every general or light refreshment restaurant is required to be provided with a food room, the area of which is as follows :(a) General Restaurants Gross floor area of the premises in m2 100 or less 101-150 151-250 251 or above Minimum kitchen area in m2 6 10 10 14 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 30% of gross floor area, but not less than 9m2 25% of gross floor area, but not less than 27m2 23% of gross floor area, but not less than 36m2 21% of gross floor area, but not less than 54m2

(b)

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

The gross floor area is the covered area used exclusively for the business of the restaurant including store-rooms, cold storage chambers, staff changing rooms, offices, air-conditioning plant rooms, lavatories, lift lobbies, stair halls. It should be measured to inside of boundary walls including columns, if any, within the area to be licensed and does not include any yard or open space. (In the calculation of food room(s) and seating areas, only nett usable floor space (measured to internal walls) and space having 1.8m high or more headroom will be taken into consideration; however, columns, if any, will be excluded.) Location of Food Room 13. In designing the food room(s), care should be taken to avoid placing them at locations where there are manholes or foul-waste/sanitary fitments (water closets, urinals and toilets.). Resiting of the manholes and/or drainage alterations may require the approval of the Buildings Department. Furthermore, the food room(s) should not be so designed as to result in :(a) (b) the conveyance of food or clean eating utensils from the food room(s) to the customers seating area through an open space or open yard; or customers having to pass through the food room(s) when going to toilets.

Failure to meet these requirements may constitute an objection to the proposed layout of the restaurant on health grounds. Seating Area and Number of Customers 14. After the size of the food room(s) has been decided, the seating area for customers can be marked out on the plans. The seating area should normally include passages. For the purpose of calculating the number of sanitary fitments required (paragraph 15) and the volume of outside air required on the premises per hour if a ventilating system is to be installed (paragraph 25), the number of customers to be accommodated is calculated at 1.5m2 per person of the seating area provided. Sanitary Fitments 15. The number of sanitary fitments required in both general and light refreshment restaurants is the same, and varies with the number of customers and staff to be accommodated. The requirements are as follows (where WC denotes water closet; WHB denotes wash-hand basin and U denotes urinal) :(a) Less than 25 customers 1 WC and 1 WHB For both sexes 1U For males (WCs and Us should be provided in separate rooms with separate entrances.) Between 25 and 100 customers 1 WC, 1 WHB and 1 U 1 WC and 1 WHB For males For females ) ) ) ) Provision of ) sanitary ) fitments for ) staff is exempted. ) ) )

(b)

) (c) Between 101 and 200 customers 1 WC, 1 WHB and 2Us For males 2 WCs and 1 WHB For females Between 201 and 300 2 WCs, 2 WHBs and 3 Us 3 WCs and 2 WHBs For males For females ) ) Provision of ) sanitary ) fitments for ) staff is exempted. )

(d)

(e)

Over 300 customers Provision of sanitary fitments for customers and staff should conform to the requirements in regulations 5 and 8 of the Building (Standards of Sanitary Fitments, Plumbing, Drainage Works and Latrines) Regulations, Cap. 123.

16. The internal dimensions of each toilet compartment should not be less than 700 mm x 1,200 mm. If a trough urinal is installed, 500 mm of trough length is deemed equivalent to one stall urinal. Each urinal should have a user standing space of not less than 500 mm x 500 mm in front of it. In case where a urinal compartment is provided, the minimum internal dimension of the compartment should not be less than 1000 mm (depth) and 500 mm (width). If the proposed restaurant is situated in a commercial building and sanitary fitments are not provided within the premises, communal toilets in the building allotted for the exclusive use of customers and staff of the restaurant may also be accepted for consideration in the application for a restaurant licence. In this regard, labels should be affixed to the appropriate sanitary fitments to indicate the specific use of the toilets by the restaurant staff and patrons and the labels should be placed in a visible position. Furthermore, a certified toilet block plan and toilet allocation certificate (or remote toilet letter) in connection with the application with the use of the allocated toilets should be furnished to the Licensing Authority.

Choice of Fuel 17. The use of fuel is subject to control by the Fire Services Department and the Electrical and Mechanical Services Department. Applicants are advised to read paragraphs 61 and 62 in Part VI and paragraphs 76 to 81 in Part VII before deciding on the type of fuel to be used. From air pollution point of view, gaseous fuel should be used. Liquid and solid fuels are not recommended due to the associated dark smoke and other air pollution problem. The use of fuel has an important bearing on the design of the layout of a restaurant. Generally, for service bars (soda fountains and bar counters) which are not enclosed with walls having a fire resisting period of not less than one hour, electricity, town gas and piped liquefied petroleum gas are normally allowed. For kitchens which are enclosed with the aforesaid walls and provided with fire resistant doors, any kind of fuel may be used subject to compliance with Fire Services requirements as well as those requirements stipulated by the Director of Electrical and Mechanical Services in respect of electricity, town gas and liquefied petroleum gas. Furthermore, the applicant is required to obtain prior approval from the Environmental Protection Department if there is any installation or alteration of restaurant stoves or its chimney/exhaust inside premises with the total fuel consumption capacity, including that of the proposed work, exceeding: (a) 25 litres of conventional liquid fuel per hour; or (b) 35 kilograms of conventional solid fuel per hour; or (c) 1,150 megajoules of any gaseous fuel per hour.
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The application for prior approval should be submitted to the one-stop shop offices of the Environmental Protection Department* not less than 28 days prior to the commencement of such work. 18. The Licensing Authoritys requirements in respect of fuel is that if the applicant proposes to use diesel oil or solid fuel, an independent chimney above the roof level will have to be provided. The construction of the chimney should meet the requirements of both the Buildings Department and the Environmental Protection Department. The position of the chimney should be indicated on the proposed layout plans. Ablution and Scullery Facilities 19. Food handlers should always keep their hands clean. For every single food room (i.e., kitchen, food preparation room and/or scullery), there must be at least one wash-hand basin and one wash up sink for use by staff. For a large food room which accommodates a large number of staff, the standard of provision of wash-hand basins is one basin for every 20 staff. The length of such basin and sink should not be less than 350mm and 450mm respectively measured from the top inner edges of the rims. It is an offence against the Food Business Regulation to wash eating utensils or food equipment in open spaces. Applicants are strongly advised to provide adequate space and sinks for the washing and cleaning of eating utensils according to their operational needs. Utensil Sterilization 20. Used eating utensils must be washed and sterilized before re-use. Failure to observe this rule is in breach of the Food Business Regulation. On the proposed layout plans, the position of the sterilizer for eating utensils must be indicated. The alternative use of an approved type of bactericidal agent for sterilizing eating utensils instead of boiling is permitted. Approved dish washing machines having a sterilization function may be used in lieu of a conventional sterilizer. Lists of such approved types of bactericidal agents and dish washing machines may be obtained from the Food and Environmental Hygiene Department Licensing Offices. Staff Changing Rooms/Lockers 21. It is an offence against the Food Business Regulation to place personal effects or garments in any food room(s) as they will contaminate food. For restaurants having a large number of staff, provision of a changing room for them is advisable. For smaller restaurants, there should be adequate lockers for storage of employees personal effects. The lockers should not be located in the food room(s) and their exact positions should be indicated on the proposed layout plans. Access to the changing rooms and lockers should not be through the food room(s).

* The addresses and telephone numbers of these offices are at Appendix E.

Part III VENTILATION Ventilation 22. Generally, restaurants are required to have adequate ventilation, either natural or mechanical. Natural Ventilation 23. Premises having unobstructed window openings of total area equivalent to one-tenth of the gross floor area of the premises are considered as having adequate means of natural ventilation. Mechanical Ventilating System 24. Although it is not a statutory requirement that a restaurant must be provided with a mechanical ventilating system such as an air-conditioning system, such provision is common. Ventilating systems also include simple mechanical ventilating systems involving the use of ducting and trunking connected to cooking hoods. All ventilating systems in restaurants are controlled by the Ventilation of Scheduled Premises Regulation and approval for the installation of a ventilating system by both the Food and Environmental Hygiene Department and the Fire Services Department is one of the licensing requirements for a restaurant licence. To avoid delay in the processing of an application for a restaurant licence, where an airconditioning system is to be provided or where ducting and trunking are intended for the exhaust system, an applicant is advised to apply for approval to install the system at the same time he sends in his application for the restaurant licence. Except in the case of window type air-conditioners as described in paragraph 27, application for approval of a ventilating system is normally made on behalf of an applicant by a registered specialist contractor (ventilation)/consultant. It is therefore important for an applicant to appoint a suitable contractor/consultant. 25. It should also be noted that in accordance with the Second Schedule to the Public Health and Municipal Services Ordinance (Cap. 132), if a mechanical ventilating system is installed, the standard of ventilation shall be a supply of not less than 17 cubic metres of outside air per hour for each person accommodated on the premises. How to Apply for Approval 26. According to section 94(1) of the Public Health and Municipal Services Ordinance (Cap. 132), an application for approval of a ventilating system must be accompanied by three copies of the proposed layout plans of the ventilating system and a certificate from the supplier/contractor/ consultant of the system containing the following particulars in respect of the ventilating system :(a) (b) (c) (d) (e) the capacity of the fan in cubic metres per minute; the outlet velocity of the fan in metres per minute; the designed static pressure of the fan in pascals; the speed of the fan pulley in revolutions per minute; the nett area of the air intake in square metres;

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(f) (g)

the nett area of exhaust in square metres except where the premises are airconditioned with positive pressure; and the type of refrigerant to be used*.

The proposed layout plans of the ventilating system must be drawn to scale (of not less than 1:100), in metric units and the applicant must sign on each copy to certify that it is correct. If the proposed restaurant is in a shopping arcade, the applicant needs to provide three copies of the ventilating system block plan. Window Type Air-conditioners 27. For small restaurants which use only window type air-conditioners and propulsion/extraction fans, the applicant may himself prepare such simple ventilation plans showing the locations of the installations and submit them in triplicate together with the licence application to the respective Licensing Office of the Food and Environmental Hygiene Department. The manufacturers catalogues of the air-conditioners and propulsion/extraction fans must also be submitted to enable the licensing inspector to obtain the technical data of these appliances for the processing of the application. In the event that the catalogues do not provide the necessary data, the applicant may be required to obtain certification of the required data from the manufacturer or supplier of the appliances. Criteria for Approval 28. Upon receipt of an application for approval of a proposed ventilating system, the relevant Food and Environmental Hygiene Department Licensing Office will forward the application and a copy of the ventilation plans to the Fire Protection (Fire Safety) Command (Ventilation Division) of the Fire Services Department for action. Where structural safety related to the ventilating system is involved, a copy of the plans will also be forwarded to the Buildings Department. If there is no objection on health grounds, the Food and Environmental Hygiene Department will issue a letter of ventilation requirements (Appendix F) together with the fire safety requirements on mechanical ventilating systems of the Fire Services Department to the applicant. Paragraphs 63 to 65 in Part VI describe how the Fire Protection (Fire Safety) Command (Ventilation Division) will process the application. Subject to compliance with the requirements imposed by the Food and Environmental Hygiene Department and the issue of a Letter of Compliance (Ventilating System) by the Fire Services Department, approval for the ventilating system may then be granted. Late submission of ventilation plans may cause delay in issue of licence. Applicants are advised to submit applications as early as possible.

See Appendix F

___________________________________________________________________________ *
Please seek expert advice on the type of refrigerant permitted for various installations.

11

Part IV THE ROLE OF THE FOOD AND ENVIRONMENTAL HYGIENE

DEPARTMENT

Procedures of Processing Application for General/Light Refreshment Restaurant Licences


See Appendix G

29. The flow chart at Appendix G shows the procedures of processing an application for General/Light Refreshment Restaurant Licences and the contents of this part and Parts V to VII are to describe the procedures in detail. Submission of Application 30. Applicants should send the completed application form* or letter together with the proposed layout plans as detailed in Part II in triplicate to the relevant Food and Environmental Hygiene Department Licensing Office. 31. Upon receipt of the application, the Assistant Secretary (Restaurant Licensing) will send a copy each of the completed application form to the Buildings Department and the Fire Services Department and arrange with the applicant for a Quality Audit of plans. Quality Audit 32. During the Quality Audit session, an experienced staff member usually at Senior Health Inspector rank of the appropriate Licensing Office of the Food and Environmental Hygiene Department will discuss with the applicant (together with his authorized person/registered structural engineer if appointed) his application and conduct a Quality Audit of plans in accordance with a checklist of the Food and Environmental Hygiene Department, the Buildings Department and the Fire Services Department requirements as per the Restaurant Licence Application Quality Audit Result Report+. The purpose of this appointment is to ensure that his application and layout plans conform to the requirements before it is processed further. 33. The applicant will be told whether his proposal has met the requirements. He will also be given advice as to how any shortcomings can be overcome. If the application is not in acceptable form, the applicant will be advised to submit revised plans and another Quality Audit will be arranged. A copy of the Restaurant Licence Application Quality Audit Result Report will be given to the applicant after each Quality Audit session. Joint Site Inspection 34. If the application passes the Quality Audit, a copy of the proposed layout plan will be referred after the Quality Audit by the Food and Environmental Hygiene Department to both the Buildings Department and the Fire Services Department for comments. The applicant will be informed of a date for a joint site inspection of the premises ___________________________________________________________________________ *
+

A copy of the application form is at Appendix C. The addresses and telephone numbers of the Food and Environmental Hygiene Department Licensing Offices are at Appendix A. A copy of the Restaurant Licence Application Quality Audit Result Report is at Appendix H.

12

by officers of the three departments concerned. (The joint site inspection will normally be conducted within ten working days after the Quality Audit.) The applicant (and his authorized person/registered structural engineer if appointed) must be present during this joint site inspection. This preliminary joint site inspection will allow the departments concerned to come to an initial view as to whether or not his premises are suitable for operating a restaurant and to stipulate the requirements. Application Vetting Panel 35. After the joint site inspection, an Application Vetting Panel meeting will be arranged in which the applicant (and his authorized person/registered structural engineer if appointed) can discuss his application with senior officers of all the three departments concerned. Problem areas, remedial works and the applicants proposed construction/decoration programmes will be discussed. In the event that there are, for whatever reasons, impediments to licensing, he will be so informed and if remedies are feasible, advice will be given. Issue of Letter of Requirements 36. After full clearance from the departments concerned at the Application Vetting Panel meeting, the Assistant Secretary (Restaurant Licensing) will issue a letter of requirements (normally within three weeks after the Joint Site Inspection) to the applicant listing the licensing requirements (Appendices F and I/J as appropriate). Fire Services requirements will be issued by the Fire Services Department separately. The applicant is advised to report to the respective Licensing Office of the Food and Environmental Hygiene Department for verification as soon as he has complied with all the requirements. Refusal 37. In the event that the premises are deemed to have serious impediments and remedies are considered not feasible by the Application Vetting Panel, the Licensing Authority may consider refusing the application. Report of Compliance 38. The applicant should expedite action to comply with the licensing requirements and to report compliance as soon as possible to the respective Food and Environmental Hygiene Department Licensing Office for verification. If no report of compliance is received, the Senior Health Inspector (Restaurant Licensing) will only inspect the premises at three months intervals to check progress of compliance. If evidence suggests that the applicant takes no effort to comply with the licensing requirements within six months, the Licensing Authority may consider revoking the application. 39. After receipt of the applicants letter reporting compliance, the Senior Health Inspector (Restaurant Licensing) will make an appointment with the applicant to inspect the premises and check the licensing requirements. If there are still outstanding licensing requirements, these will be pointed out to the applicant during the inspection, and thereafter, the applicant will be advised in writing that he has to report compliance after he has complied with the outstanding requirements, so that another verification inspection can be arranged.

See Appendices F, I & J

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Final Verification Inspection 40. When full compliance with the licensing requirements is confirmed by the Senior Health Inspector (Restaurant Licensing), a Chief Health Inspector (Restaurant Licensing) will conduct the final verification inspection (normally within ten working days after report of compliance by the applicant) in the presence of the applicant. Notification of Result to Applicant 41. After the final verification inspection, the Assistant Secretary (Restaurant Licensing) will inform the applicant in writing of full compliance with the licensing requirements and of the arrangements regarding the payment of prescribed fee* and collection of the licence.

__________________________________________________________________________ *
A list of the prescribed fees in respect of restaurant licences is available at the Food and Environmental Hygiene Department Licensing Offices the addresses and telephone numbers of which are at Appendix A.

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Part V THE ROLE OF THE BUILDINGS DEPARTMENT

The Role of the Director of Buildings 42. The Director of Buildings offers advice on applications for restaurant licences to the Food and Environmental Hygiene Department in regard to the suitability of premises in the following areas: (a) (b) (c) (d) 43. Structural safety; Fire resisting construction; Means of escape; and Unauthorized building works affecting public safety.

General Requirements: (a) Each case shall be considered on its merits after full consideration of the circumstances. Nothing contained herein shall be taken as in any way derogating from the powers of the Director of Buildings under the Buildings Ordinance, Cap. 123 and its subsidiary regulations. As the subject matters are often related to complicated technical issues which may be difficult to overcome, the applicant is strongly advised to enlist the service of an Authorized Person (AP) (architect, engineer or surveyor) at the early stage to avoid unnecessary waste of time and efforts resulting from unsuccessful applications. Where alteration and addition works involving the structure and/or means of escape of a building are to be carried out, formal submission of plans for the proposed works to the Buildings Department by an AP and/or Registered Structural Engineer (RSE) may be required. It is strongly recommended that the advice of an AP or RSE should be sought well in advance. A Directory of AP and RSE registered under the Buildings Ordinance are available in the Buildings Department for viewing.

(b)

(c)

15

Structural Safety 44. The main issues to be considered on structural safety are: (a) The minimum designed loading of the premises shall not be less than5 Kpa (i.e. 100lbs/ft2). (b) In cases where there are non-structural screeding on slabs to raise floors levels, heavy kitchen equipment/plant, fish tanks or brick/partition walls, justification of the adequacy of the existing floor to cater for such superimposed loads will have to be submitted by an AP/RSE. In this connection, the size of the cold storage room/walk-in-freezer should be commensurate with the food premises with reasonable internal circulation area. The size and clear height of the cold storage room/walk-in-freezer and storage racks and the layout of the racks should be indicated on the plan. The supporting structural calculations should be based on 5Kpa for each metre of storage height and 2Kpa for internal circulation area and taken into account the weight of the storage racks, evaporators and enclosures (including any superimposed load on the top). No part of a restaurant shall be located in, under or over any structures built without the approval and consent of the Buildings Department. A restaurant shall not be situated in premises other than those approved for non-domestic use, unless no objection is raised by the Buildings Department.

(c)

(d)

Fire Resisting Construction 45. Premises shall be designed and constructed of fire resisting materials which satisfy the provisions of the Building (Construction) Regulations and the Code of Practice for Fire Resisting Construction 1996 issued by the Buildings Department. General requirements on fire resisting construction include: (a) Restaurant premises shall be separated from the adjoining occupancy by walls and floors having a fire resistance period (FRP) of not less than 1 hour. For a restaurant situated in a shopping arcade, such separation is normally not required between the restaurant and the arcade. Hot-pot restaurants shall be separated from adjoining premises by walls and floors having an FRP of not less than 1 hour and any door openings on such walls should be provided with self-closing doors of not less than hour FRP. A protected lobby should be provided between each door of the restaurant and any escape route of the building. The kitchen of a restaurant should be enclosed by walls and floors having an FRP of not less than 1 hour and any opening in the enclosure should be defended by a door having an FRP of not less than hour. A protected lobby should be provided between each door of the kitchen and any escape route from the main building; and/or the dining area of the restaurant where the kitchen has a usable floor area exceeding 45m2 and the door opens onto an exit route of the dining area.

(b)

(c)

(d) (e)

Food hatch formed on the enclosure wall of the kitchen shall be protected by fire shutter having an FRP of not less than hour. Openings for passage of air-conditioning ducts through fire resisting walls such as kitchen wall should be properly protected by fire dampers in order to maintain the FRP of that wall. In cases where new fire resisting walls and doors are involved, a duly completed Form (Appendix A to the Practice Note for Authorized Persons and Registered Structural Engineers No. 53) from an AP/RSE shall be submitted to substantiate the FRP of the fire resisting components.

(f)

Means of Escape 46. Every restaurant shall be provided with adequate means of escape in accordance with Part V of the Building (Planning) Regulations and the Code of Practice for the Provision on Means of Escape in case of Fire 1996 (MOE Code) issued by the Buildings Department. 47. The provision of means of escape in any particular floor of a building or in the

16

building as a whole can only accommodate a specified maximum number of persons at any one time. The current MOE Code sets out such limits and relates them to the width and number of exit routes provided for each floor and for the whole building. It follows that if, as a result of the operation of restaurant, the existing population figure for a floor or for the building exceeds these limits, a recommendation for rejection of the application will be made. In assessing the population figures, applications in respect of premises located within the same building will be treated on a first-come-first-served basis. The general requirements are listed below: (a) For premises on the ground floor having direct access to a street, there would generally be no major problem on means of escape provision. For premises on upper storeys and basements, at least two escape staircases are required for the restaurant. Restaurants are not permitted to operate on the upper floors of single-staircase buildings. Any room with a capacity exceeding 30 persons shall be provided with at least 2 exits. The exit doors shall open in the direction of exit and shall not obstruct any part of the exit route by the swing of the doors. Normally, the minimum width of an exit route shall be not less than 1050mm and greater width would be required depending on the total capacity of the restaurant. The exit doors shall have a minimum width of not less than 750mm for capacity of 30 persons or less; and 850mm for capacity between 31-200 persons with a total width of 1750mm. Reference should be made to MOE Code for the detailed requirements. All required exit routes shall lead directly to a street and the staircase enclosure at G/F shall be so continued at G/F as to separate from the remainder of the building. All exit routes shall have a clear height of not less than 2m and be kept free from obstruction. Every part of each exit route shall be provided with adequate artificial lighting and backed up by an emergency lighting system providing a horizontal illuminance at floor level of not less than 2 lux. The design of the emergency lighting system shall comply with the Code of Practice for Minimum Fire Service Installations and Equipment. All exit doors shall be capable of being readily opened from the inside without the use of a key. Auto sliding doors shall remain in an open position during power failure. Security shutters across exits must be kept open during business hours. A solid separation of 450mm should be provided between the shopfront of a restaurant and the final discharge point of an exit staircase of a building. Where the direction of travel from an exit door of a room to a staircase is possible in one direction only (i.e. dead-end), the distance from any part of a room to an exit or a point, from which travel in different directions to 2 or more exits are available, shall not exceed 18m. In other cases where alternative exit routes are available in more than one direction, it may vary from 30m to 45m, depending on the fire resisting construction
17

(b)

(c)

(d)

(e)

(f) (g)

(h)

of the exit routes. (i) For the purpose of determining the adequacy of means of escape, actual counting of the population may be acceptable. In normal circumstances, the population of the premises is assessed as follows: Use Seating Area Food Room Area Dancing Area Factor used in determining the population 1 m2/person 4.5 m2/person 0.75 m2/person

Unauthorized Building Works Affecting Public Safety 48. The existence of unauthorized building works on or affecting premises under application for restaurant licences may pose a risk to the safety of the restaurant employees and patrons. The Buildings Department will not recommend to the Licensing Authority to issue a restaurant licence if unauthorized building works, particularly unauthorized cockloft, slabbing-over of original staircase opening and cockloft void, which pose risks to public safety are found on the premises under application. Applicants are therefore advised to exercise extreme care in selecting premises for restaurant use, as the presence of unauthorized building works may render the premises unsuitable for restaurant licensing. If the premises selected for restaurant use contains unauthorized building works, the applicant is strongly advised to effect removal of such works before submitting an application for licence.
See Appendix K

49.

(a) (b)

A list of unauthorized building works affecting public safety is provided for the reference of applicants at Appendix K. The erection of advertising signs should be in accordance with the "Guide on Erection and Maintenance of Advertising Signs" issued by the Buildings Department. In general, advertising signs projecting over a pavement should have a minimum vertical clearance of 3.5m and a minimum horizontal clearance of 1.0m from the curb of such pavement. Advertising signs projecting over a carriageway should have a minimum vertical clearance of 5.8m. Copies of the Guide can be obtained from the Buildings Department for reference.

50. The applicants attention is drawn to the Disability Discrimination Ordinance in regard to the provision of access and facilities for persons with a disability. Unauthorized removal or alteration of existing approved access and facilities (e.g. ramps, toilets, etc.) for persons with a disability may be subject to enforcement and prosecution actions under the Buildings Ordinance.

Application Processing 51. Through arrangements by the respective Food and Environmental Hygiene Department Licensing Office, an officer from the Buildings Department will take part in :(a) the joint site inspection to check that the submitted plans conform to the actual
18

premises, to determine the suitability of the premises and the scope of any proposed or required alterations; and (b) the Application Vetting Panel meeting to discuss the application with other departments concerned and the applicant.

52. In all cases, the applicant will be handed a copy of the Buildings Departments requirements for compliance at the Application Vetting Panel meeting. If there are serious or major impediments to licensing, the applicant will also be informed at the meeting with advice on any remedies. 3-tier System for Verification of Compliance with Building Safety Requirements 53. With effect from 1 August 1996, in order to streamline and simplify the processing of verification of compliance with building safety requirements for restaurant licensing, the Buildings Department has adopted a 3-tier system for verification of compliance with building safety requirements, under which building requirements are graded into Categories 1, 2 and 3 as follows: (a) Category 1 The applicant is required to certify compliance direct to the respective Food and Environmental Hygiene Department Licensing Office in respect of requirements relating to matters of fact e.g. exit doors opening in direction of exit, removal of movable obstructions from exit routes and extent of licensed area. (b) Category 2 The AP/RSE is required to certify compliance direct to the respective Food and Environmental Hygiene Department Licensing Office in respect of requirements involving a professional appraisal relative to well-established standards, e.g. improvement of means of escape to stipulated standards, structural justification for additional loading, separation between different uses and removal of unauthorized building works. (c) Category 3 The AP/RSE is required to verify compliance to the Buildings Department in cases involving more serious concerns about building safety e.g. approval of plans for extensive alteration and addition works prior to licensing, adequacy of means of escape from a restaurant with interface with other parts of a building and assessment of the structural stability of a restaurant premises vis-a-vis the entire building.
See Appendix L

A list showing the categorisation of typical building safety issues is at Appendix L. Under this 3-tier system, the respective Food and Environmental Hygiene Department Licensing Office will inform the applicant of the arrangements for reporting compliance with Categories 1 and 2 requirements along with the issue of the letter of requirements (paragraph 36 of Part IV refers). However, if there are Category 3 requirements, the applicants AP/RSE is required to report compliance with the Category 3 requirements to the Buildings Department through the Food and Environmental Hygiene Department. The respective Food and Environmental Hygiene Department Licensing Office will not issue any letter of requirements until after the Buildings Department has confirmed that the applicant has fully complied with
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all the Category 3 requirements.

REQUESTS FOR VIEWING APPROVED PLANS & DOCUMENTS Requests for viewing approved plans and documents can be made in a standard application form available in Buildings Department and prior appointment for viewing is necessary so as to allow for the records to be retrieved. For enquiries, please contact the Plan Retrieval Unit of Buildings Department. (Tel. No.: 2626 1207).

ENQUIRIES For enquiries, please contact the Licensing Unit, Buildings Department, 16/F., Pioneer Centre, 750 Nathan Road, Kowloon (tel. No.: 2626 1257, fax no.: 2523 1872).

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Part VI THE ROLE OF THE FIRE SERVICES DEPARTMENT

The Role of the Director of Fire Services 54. The Licensing Authority will not issue any licence until after the applicant has complied with, among others, all requirements imposed by the Director of Fire Services. The proof of compliance is a Fire Services Certificate and a Letter of Compliance (Ventilating System) issued by the Fire Services Department and such certificate and letter are the prerequisites for the issue of a restaurant licence. Part VI describes the procedures of processing an application for a Fire Services Certificate and Letter of Compliance (Ventilating System) by the Fire Services Department and further enquiries in this respect can be made by telephone or in writing to any of the Fire Protection Regional Offices and the Ventilation Division of the Fire Services Department listed at Appendix M. How to Obtain a Fire Services Certificate 55. The applicant does not need to apply directly to the Fire Services Department for a Fire Services Certificate in respect of premises under application for a restaurant licence. The Fire Services Department will, upon receiving the referral of the application for a restaurant licence from the respective Licensing Office of the Food and Environmental Hygiene Department, process it as an application for a Fire Services Certificate. The Fire Services Department will directly communicate with the applicant with copies of the correspondence to keep the Food and Environmental Hygiene Department Licensing Office informed. The Procedures 56. There are fire safety standard requirements published by the Fire Services Department for the reference of applicants for restaurant licences. These requirements are set out in Forms PPA/101(A), PPA/101(D), PPA/101(F), PPA/101(G), PPA/101(H), PPA/101(I), PPA/101(J), PPA/101(L) and PPA/104A together with PPA/102 and PPA/117 in respect of the requirements on fuel prepared by the Fire Services Department, which also provide basic information about the planning of fire safety of a restaurant. The ventilating system fire safety requirements are published in Part XI of F.S.D. Circular Letter No. 4/96. Through the arrangements by the respective Food and Environmental Hygiene Department Licensing Office, officers from one of the Fire Protection Regional Offices and Ventilation Division will take part in the Joint Site Inspection and the Application Vetting Panel meeting to confirm the suitability of the premises as a restaurant. If the premises is considered suitable for the purpose of restaurant business, the ventilating system fire safety requirements would be issued together with the Letter of Requirements by the respective Licensing Office of Food and Environmental Hygiene Department. Officer from the Fire Protection Regional Office will vet the layout plan submitted by the applicant which should be drawn to scale or with dimensions and with the following details: (a) (b) (c) The location of each and every stove; The layout of the kitchen (for general restaurant application) with fire separation; The layout of the front food room/soda fountain;
21

See Appendix M

(d) (e) (f) (g) (h) (i) (j) (k)

The layout of the seating accommodation; The location of kerosene tank or diesel tank, if any; The layout of every partition in the seating accommodation, whether fixed or floating; The location of all designed windows and the portions of the designed windows which would be sealed up by decoration; Any stage or dance hall in the seating accommodation; Any Karaoke cubicles; The location of all existing Fire Service Installations in the existing premises; The type of fuel to be used.

The applicant will be informed of the inspection result by the respective Fire Protection Regional Office in the following manner as appropriate :(a) (b) Where the premises are found unsuitable, a letter of objection will be issued together with the reasons; or Where the premises are found suitable, a letter enclosing the relevant Fire Services requirements for compliance will be issued.

Fire Services Requirements 57. Fire Services requirements are measures to protect the safety of public and the premises against fire, limit its spread and at the same time give warning to the occupants of the premises. Applicants will be required to obtain the following certificates or licence/letter of approval :(a) a Certificate of Fire Service Installations and Equipment (FS 251) and a Certificate of Compliance (FSI/314A) issued by a registered fire service installation contractor; a Dangerous Goods Licence or Letter of Approval in respect of the storage and use of dangerous goods issued by the Fire Services Department; a Letter of Compliance (Ventilating System) issued by the Fire Protection (Fire Safety) Command (Ventilation Division); and a test report or a Catalogue of Emergency Lighting Unit.

(b)

(c) (d)

Samples of the Certificate of Fire Service Installations and Equipment (FS 251) and Certificate of Compliance (FSI/314A), Dangerous Goods Licence as well as Letter of
22

See Appendix N

Compliance (Ventilating System) are at Appendix N for reference and the following paragraphs describe in detail the purpose of each of these certificates and licence/letter of approval. Certificate of Fire Service Installations and Equipment (FS 251) and Certificate of Compliance (FSI/314A) 58. These certificates are issued by a registered fire service installation contractor. The purpose of these certificates is to ensure that the fire service installations provided to protect the building are still in efficient working order after decoration of the premises. 59. The applicant should appoint a registered fire service installation contractor to inspect and certify the installation and to repair any defects that may have been caused by alterations and additions to the premises. Upon completion of the work, a copy of the Certificate should be submitted to the Director of Fire Services. The details of all registered fire service installation contractors are available for inspection at the Fire Protection Regional Offices* and all fire stations. Dangerous Goods Licence/Letter of Approval 60. The Dangerous Goods Licence/Letter of Approval is issued by the Fire Services Department. The purpose of this licence/letter of approval is to ensure that dangerous goods stored or used in the premises do not constitute risks to the restaurant. The type of licence/letter of approval required by the Fire Services Department depends on the fuel to be used which in turn may restrict :(a) (b) (c) the location of the food premises; the quantity of fuel that may be permitted; and the design of the kitchen.

Paragraphs 61 and 62 hereunder list the restrictions to be imposed on the use of liquid fuel and solid fuel respectively and paragraphs 76 to 81 in Part VII list the restrictions to be imposed on the use of electricity, town gas and liquefied petroleum gas as fuel. Liquid Fuel 61. Liquid fuel is not recommended to be used in food business because it can easily cause dark smoke emission. From the fire safety point of view, only two types of liquid fuel are permitted. These are :(a) Diesel, which may be stored subject to approval/licensing as follows :(i) for quantity not exceeding 2,500 litres in service tanks, it should be approved by the Director of Fire Services under regulation 99A(1) of the Dangerous Goods (General) Regulations; and for quantity exceeding 2,500 litres in underground tanks, it requires a Dangerous Goods Licence issued by the Fire Services Department under the Dangerous Goods Ordinance.

(ii)

The applicant is also advised to read paragraph 18 in Part II for the requirements of the Food and Environmental Hygiene Department. * The addresses and telephone numbers of these offices are at Appendix M.
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(b)

Kerosene, the capacity of the storage/use of which shall not exceed 20 litres and a separate licensable dangerous goods store shall be provided for any additional storage/use in excess of the quantity under Section 6 of the Dangerous Goods Ordinance, Cap. 295.

Solid Fuel 62. Fire separation between the kitchen and other parts of the premises is required. The applicant is also advised to read paragraph 17 in Part II for the requirements of the Food and Environmental Hygiene Department. Letter of Compliance (Ventilating System) 63. The Letter of Compliance (Ventilating System) is issued by the Fire Protection (Fire Safety) Command (Ventilation Division) of the Fire Services Department. The purpose of this letter is to ensure that the ventilating system installed in a restaurant has been inspected and that it has complied with the Ventilation of Scheduled Premises Regulation and fire safety requirements on the mechanical ventilating system issued by the Fire Services Department. 64. The applicant is required to have their ventilation/air-conditioning layout plans approved by appropriate Food and Environmental Hygiene Department Licensing Office, then he should report completion to Ventilation Division of Fire Services Department. The Fire Services Department will process the application when it receives the approved ventilation layout plans from the respective Food and Environmental Hygiene Department Licensing Office. Upon receiving the report of completion on ventilating system from the applicant, an officer of the Fire Protection (Fire Safety) Command (Ventilation Division) will inspect the premises. He will issue a Letter of Compliance (Ventilating System) direct to the applicant and copy to the respective Licensing Office of Food and Environmental Hygiene Department if he is satisfied that the ventilating system complies with the Ventilation of Scheduled Premises Regulation. 65. For ventilating system found not complying with fire safety requirements, the Fire Protection (Fire Safety) Command (Ventilation Division) will advise the applicant or his appointed representative in writing of any remedial works required at the time of inspection. A formal list of non-compliance works would be formulated and issued to the applicant through the respective Licensing Office of Food and Environmental Hygiene Department. The applicant is required to report of compliance to the Fire Protection (Fire Safety) Command (Ventilation Division) after the remedial work has been completed. Failure to follow this advice will delay the issue of the Letter of Compliance (Ventilating System), which is one of the pre-requisites for the granting of a restaurant licence. Catalogue of Emergency Lighting Unit 66 The purpose of this catalogue is to enable the Fire Services Department to check whether the emergency lighting unit installed meets the specified standard.

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Report of Compliance 67. Unless specifically requested, in order to give the applicant sufficient time to decorate the premises and to comply with the requirements, no follow-up inspection will be made by the Fire Services Department within three months after the issue of letter of fire services requirements for compliance (paragraph 56). The respective Licensing Office of Food and Environmental Hygiene Department would be informed if no report of compliance for ventilating system is received within three months after each inspection. Follow-up Inspection 68. To avoid delay, the applicant or his authorized representative should, upon completion of all works required, inform the respective Fire Protection Regional Office* either by phone or in writing, or the Ventilation Division of the Fire Services Department* in writing, so that a follow-up inspection can be arranged. Issue of a Fire Services Certificate 69. Upon confirmation during the follow-up inspection that all FS requirements have been complied with and layout is in conformity with the approved plan, the applicant will be advised in writing by the Fire Services Department (and the letter will be copied to the respective Food and Environmental Hygiene Department Licensing Office) that a Fire Services Certificate is available for collection upon payment of the prescribed fee. 70. A Fire Services Certificate is a pre-requisite for the issue of any restaurant licence and it remains valid only when its actual layout conforms with the latest plans accepted by Fire Services Department with all necessary fire safety requirements stipulated being in full compliance. If there are alterations or additions to the premises which may affect fire safety, a new Fire Services Certificate will be required. Re-visit for Non-compliance 71. At the initial follow-up inspection, if there are outstanding FS requirements, the respective Fire Protection Regional Office will advise the applicant in writing of any remedial works required and carry out further follow-up inspections upon notified the completion of the requirements by the applicant until the application is aborted, or a Fire Services Certificate has been issued. If the food premises are found operated without a valid licence, the Food and Environmental Hygiene Department will be informed to take appropriate action. 72. Upon confirmation during the subsequent inspections that all FS requirements have been complied with and layout is in conformity with the approved plan, a Fire Services Certificate will be issued. ___________________________________________________________________________ *
The addresses and telephone numbers of these offices are at Appendix M.

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Part VII THE ROLE OF THE ELECTRICAL AND MECHANICAL SERVICES DEPARTMENT The Role of the Director of Electrical and Mechanical Services 73. The applicant shall submit relevant certificates to the licensing authority if electricity, town gas and liquefied petroleum gas (LPG) is to be used in a restaurant. 74. These certificates shall be issued by electrical or gas contractors registered with the Electrical and Mechanical Services Department, to certify that the electrical or gas installation in the restaurant complies with legislative requirements and codes of practice. 75. Paragraphs 76 to 81 hereunder list the requirements for each type of fuel. Any specific queries concerning the use of electricity, town gas or LPG can be directed to the Electrical and Mechanical Services Department*. Electricity 76. No restriction is imposed on the use of electricity gas fuel for a food business. However, all fixed electrical installation works should be carried out by a registered electrical contractor/worker. Either a copy or the original of the Work Completion Certificate (Form WR1) issued both as regards the fixed electrical installation and for the purposes of regulation 19 of the Electricity (Wiring) Regulations, (Cap. 406 sub.leg.) for a new fixed electrical installation, or a copy of endorsed Periodic Test Certificate (Form WR2) issued both as regards the fixed electrical installation and for the purposes of regulation 20 of those regulations, should be obtained and forwarded to the Licensing Authority. Town Gas and LPG 77. All gas installation works on the premises must be carried out in accordance with the Gas Safety Ordinance (Cap. 51) by a registered gas contractor. Such works include new installations, and modifications or servicing/repair of existing gas installations. The office of the Gas Authority, the Gas Standards Office of EMSD, is responsible for enforcing gas safety legislation and approving codes of practice for such works. 78. Town gas installations should comply with the Gas Safety Ordinance and the codes of practice issued by the Hong Kong and China Gas Company Ltd. 79. LPG installations, including portable gas appliances, should comply with the Gas Safety Ordinance and the Gas Utilisation Code of Practice 06 (GU 06) LPG Installations for Catering Purposes in Commercial Premises issued by the Gas Authority. In particular, the following should be noted :The use or storage of LPG cylinders exceeding 130 litres nominal water capacity requires the written approval of the Gas Authority in accordance with the Gas Safety (Gas Supply) Regulations. ___________________________________________________________________________ *
The address and telephone number of this Department is at Appendix O.

(a)

26

(b) (c)

LPG shall not be supplied to areas below ground level. LPG cylinders (other than for LPG dim-sum trolleys) should not be used unless a central LPG, or Towngas, piped supply is unavailable in the premises. Cylinders must be placed in a purpose-built storage chamber and connected to appliances by means of rigid metal pipework.

80. The following describes the procedures that an applicant for a restaurant licence has to follow under the Work Certification Scheme, when proposing gas installation and modification works on the premises under application :(a) (b) The applicant should select a registered gas contractor*. Prior to commencement of works, the applicant should obtain a Certificate of Compliance signed by the registered gas contractor and forward it to the licensing authority. Upon completion of all gas installation and modification works, to include commissioning of gas appliances, the applicant should obtain a signed Certificate of Completion from the registered gas contractor and forward it to the licensing authority.

(c)

81. The Licensing Authority will check that the gas contractor has been registered for this type of work by the Gas Standards Office and that the work certificates have been properly completed. There will be no inspections of work for the purpose of issuing a licence. The registered gas contractor will be responsible for ensuring that all works are completed in accordance with legislative requirements and relevant codes of practice. The Gas Standards Office will subsequently carry out quality control of completed works from time to time.

Lists of the contractors are available at the Food and Environmental Hygiene Department Licensing Offices the addresses and telephone numbers of which are at Appendix A. Contractor lists are also available at the EMSD website, http://www.info.gov.hk/emsd/index.htm.

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Part VIII PROVISIONAL RESTAURANT LICENCES Provisional General/Light Refreshment Restaurant Licences 82. Under regulation 33C of the Food Business Regulation, the Licensing Authority may, if such applications are made, issue Provisional General/Light Refreshment Restaurant Licences to premises which have met all essential health, ventilation, building and fire services requirements for the issue of provisional licences imposed by all the departments concerned. This enables applicants to operate their restaurants on a provisional basis following certification of compliance of essential requirements, pending the issue of full licences. Application and Licensing Procedures 83. Application for a provisional licence is entirely optional. If one opts for a provisional licence, he should submit the application at the same time as he applies for a full licence*. Application for a provisional licence without applying for a full licence will not be considered by the Licensing Authority. 84. The licensing procedures of application for provisional licences are same as those of application for full licences except that after the issue of the letter of requirements (provisional licence), the applicant is required to report compliance by submission of certifications by professionals. The flow chart at Appendix G depicts the licensing procedures of application for provisional licences (as well as those of application for full licences). Criteria for Issue 85. The Licensing Authority will issue a provisional licence if :(a) (b) there is no objection in principle to the application for a full licence, i.e., the application has been accepted by the Application Vetting Panel; the applicant has been issued with a list of essential health and ventilation requirements (as per Appendix P) as well as building and fire services requirements for the issue of a provisional licence; and the licensing authority is satisfied, upon receipt of the report of compliance with the provisional licensing requirements from the applicant enclosing certifications by professionals in prescribed forms+ that all essential requirements have been met.

See Appendix G

See Appendix P

(c)

86. The following professional persons are recognised by the Licensing Authority for the purpose of certification for the issue of provisional licences :*

Both application forms being the same and a sample is at Appendix C. Sample of the report form is at Appendix Q. Sample of the prescribed forms is at Appendices R to U.

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(a)

authorized persons or registered structural engineers registered under the Buildings Ordinance in respect of health and building safety requirements; fire service installation contractors registered under the Fire Services Ordinance in respect of fire service installations and equipment; and registered specialist contractors (ventilation works category) under the Buildings Ordinance in respect of ventilating systems.

(b) (c)

A list of the authorized persons and registered structural engineers, fire service installation contractors and registered specialist contractors (ventilation works category) is kept at the Food and Environmental Hygiene Department Licensing Offices* for reference. Validity 87. A provisional licence shall be valid for six months to enable the licensee to operate his restaurant on a provisional basis following certification of compliance of essential requirements, pending the issue of a full licence. Renewal 88. The licensing authority may in exceptional circumstances renew, before it expires, a provisional licence for only a further period not exceeding six months, if it is satisfied that the non-compliance with the outstanding requirements for the issue of a full licence is due to factors beyond the reasonable control of the licensee, his contractors and his agents. Examples of such circumstances are :(a) the processing of the full licence application being hindered by a cause which is not attributable to the act, default or omission of the licensee, his contractors and his agents; and the occurrence of such events as labour strikes, curfews and natural disasters.

(b)

89. Applicants who intend to apply for renewal of a provisional licence should submit an application three weeks before the expiry of the licence with evidence to show that the failure to comply with the full licence requirements is due to factors referred to in paragraph 88 above. Transfer 90. A provisional licence is not transferable except with the consent of the licensing authority. The existing policies and guidelines governing the transfer of full licences will apply to application for the transfer of provisional licences.

The addresses and telephone numbers of these offices are at Appendix A.

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Licence Fee 91. The licence fee for the issue and renewal of a provisional licence shall be 50% of the fee for a full licence. Nevertheless, if a full licence is issued during the validity period of a provisional licence, refund of part of the fee paid in respect of the provisional licence will be made on a pro-rata basis. Monitoring 92. Premises issued with a provisional licence will be subject to the same licence conditions, selective inspection system and licence suspension/cancellation policies operating under the existing full licensing system. 93. The licensing staff of the departments concerned will follow-up on the letters of requirements for the issue of a full licence in accordance with their normal departmental licensing procedures.

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PART IX ENVIRONMENTAL PROTECTION MEASURES Environmental Requirements Relating to Restaurants 94. The issue of a restaurant licence does not exempt the licensee from meeting the environmental requirements imposed by the Environmental Protection Department (EPD). Among other things, the following environmental requirements are particularly relevant to restaurants : Requirements under Air Pollution Control Ordinance (Chapter 311) (a) There should be no visible fume emission from the kitchen exhaust and the emission should not cause any odour nuisance to the nearby sensitive receptors such as residential premises and school. Emission of dark smoke from a chimney or equipment should not be more than six minutes in any period of four hour or for more than three minutes continuously at any one time. Prior approval from the EPD should be obtained for installation, alternation or modification of any chimney, furnace or flue if the total fuel consumption rate exceeds the prescribed levels (for further details, please refer to paragraph 17)

(b)

(c)

Requirements under Noise Control Ordinance (Chapter 400) (a) Excessive levels of noise, for example, from ventilating systems & refrigeration units, are not allowed. Detailed explanations of the noise requirements and the relevant acceptable noise levels are provided in the Technical Memorandum for the Assessment of Noise from Places other than Domestic Premises, Public Places or Construction Sites available from EPD

Requirements under Water Pollution Control Ordinance (Chapter 358) (a) A licence should be obtained from EPD before commencing any trade effluent discharge from a restaurant. Restaurant owners/operators should ensure that discharges are made in accordance with the terms and conditions of the licence. Full details of the application procedures for a discharge licence can be found in the booklet A Guide to the Water Pollution Control Ordinance available from EPD.

95. Enquiries relating to environmental requirements and application for licence/ approval may be referred to the offices of EPD*.

* The addresses and telephone numbers of these offices are at Appendix E.


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Important Advice General 96. The design and installation of pollution control equipment usually involves complicated technical issues. Approval from the Building Authority may also be required for their installation. Restaurant owners/operators are advised to appoint competent consultant/qualified engineer to undertake the design and installation as well as seeking approval from the Building Authority. 97. Site selection, positioning and design of equipment as well as selection and installation of pollution control equipment are the key to prevent pollution. Restaurant owners/operators should take note of the following at an early stage of planning in order to avoid environmental problems that may arise from the operation of your business.

Location of the restaurant 98. Site constraints, such as the lack of suitable location for cooking fumes outlets, may pose severe difficulty in managing the pollution arising from restaurant operations. The following summarizes the main environmental considerations involved for site selection: General (a) Sufficient buffer distance from nearby residents should be allowed. (b) Position and installation of pollution control equipment should be allowed. Avoidance of air pollution (a) Choosing residential block or sites close to residential block as restaurants should be avoided. (b) Enough separation distance should be allowed for positioning the exhaust outlet for effective dispersion of cooking fumes/odour to the open air. (c) Enough space and adequate access should be provided for installation of air pollution control equipment. (d) Other than the properly designed exhaust system, there should be no free passage in the premises through which cooking fumes and odour could escape to the neighbouring areas. Avoidance of noise nuisance (a) Enclosed space like plant room should be made available for installation of noisy equipment, especially for those which may need to be operated during night time. (b) If equipment likely to cause noise nuisance (such as air-cooled chillers) have to be installed in open area, the feasibility of installation of noise control equipment should be considered taking into account the floor loading limit.

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Avoidance of waste and water pollution (a) Suitable space for installation of grease traps of sufficient capacity should be allowed. (b) Public sewers of sufficient capacity are available to collect the effluent discharges from the restaurant. (c) Adequate space for food preparation and dish washing should be allowed without expanding into back alleys. (d) Adequate space and facilities for waste storage and pick up should be allowed.

Design and Installation of Kitchen Exhaust System 99. Emissions to air from the restaurant should be free from any visible fume and objectionable odour. Cooking stoves in restaurant kitchens should be designed in such a way that no excessive air pollutant emissions should be generated when in use. The number of cooking stoves should be minimized to cope with the business of the restaurant. 100. Suitable outlet position of the exhaust system and its design are of paramount importance to avoid causing, or contributing to, air pollution to the public. The following summarizes the main considerations involved: Positioning of Exhaust Outlets (a) The outlets should be located at such a place where the ventilation is good and the emissions from them can be adequately dispersed without hindrance. (b) Appropriate separation distance from any sensitive neighbouring properties should be allowed to avoid creating a nuisance. (c) The exhaust emission should be directed vertically upwards. Advice from environmental professionals on the effectiveness of the system should be sought if an alternative design is to be adopted. (d) The emission from the exhaust system will not be restricted or deflected by, for example, the use of plate or caps. (e) The outlet should preferably be extended at least three metres above the highest point of the building where the restaurant is located. If any attached or adjacent building within a twenty-metre radius is taller than the source building, the exhaust height should be extended accordingly. If this is not practicable, advice from environmental professionals should be sought to identify an alternative outlet location. Design of Exhaust System (a) The complete kitchen exhaust system, including the air pollution control equipment, should be properly designed, fabricated and serviced to ensure their performance. The design should always be based on the expected peak load conditions, i.e. the worst case scenario.
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(b) The large amount of oily fumes generated from frying, charbroiling or roasting need to be removed from the extracted air, by efficient air pollution control equipment, before it is discharged into the open air. (c) If the exhaust contains a strong odour or the exhaust outlet is in close proximity to any sensitive receptor (such as residential premises and school), high efficiency odour control equipment will also be required. (d) As the removal of both oily fumes and strong odours requires special additional treatment, it is advisable to collect and treat these emissions separately so as to avoid mixing the more polluted exhaust with the general ventilation and hence overloading the control equipment. 101. Further details on oily fume and cooking odour problems and possible solutions can be found in the booklet Control of Oily Fume and Cooking Odour from Restaurant and Food Business available from EPD.

Noise Consideration in Design and Installation of Ventilating System 102. The following points have to be noted in order to prevent the ventilating system (such as air conditioning units, fresh air fans and exhaust fans) from causing noise disturbance to nearby residents: Design of Ventilating System (a) Noise level of the ventilating system should be 5 dB(A) below the relevant acceptable noise levels stipulated in paragraph 2 of the "Technical Memorandum for the Assessment of Noise form Places other than Domestic Premises, Public Places or Construction sites" issued under the Noise Control Ordinance. (b) Appropriate capacity should be allowed and quieter models of all ventilating systems should be selected. (c) Anti-vibration mount according to the load to be carried, flexible connection, damping material and sound absorbing lagging to isolate rotating or vibrating parts should be provided. Additional considerations for systems close to noise sensitive receivers (such as residential premises and school) (a) (b) (c) Noise sources should be located away from noise sensitive receivers Whether key noise sources (such as large ventilation fans or air-cooled chillers) are likely to cause annoyance should be ascertained. Noise abatement measures such as acoustic panels, enclosures, silencers or louvres for those noise sources facing noise sensitive receivers should be incorporated where necessary.

34

103. Further details on ventilating system noise problems and possible solutions can be found in the booklet Good Practices on Ventilating System Noise Control available from EPD.

Drainage Consideration 104. The following points have to be noted in order to avoid causing drainage problems or making illegal drainage connections: (a) (b) All wastewater should be discharged to a foul sewer. Only rainwater and uncontaminated water can be discharged to a storm water or surface water drain. All greasy wastewater from a restaurant, including that from basins, sinks, cooking stove areas & floor drains, should be collected and discharged to foul sewer via a grease trap of sufficient capacity. Wastewater from bars and pantries, where no cooking or other food preparation will be carried out, together with wastewater from showers and toilets can be discharged directly to the foul sewer. Kitchen, food preparation room and/or scullery should not be located at places where there is no appropriate foul drainage system, such as in open spaces outside the restaurant or in rear lanes.

(c)

(d)

Treatment of Wastewater 105. Greasy wastewater arising from the restaurant should be treated by grease trap or other wastewater treatment facilities to meet the required licence standards before making discharge. The following are the main considerations when grease traps are to be used : (a) It should be correctly designed with sufficient capacity to allow for treatment of the wastewater during the peak trade hours. (b) It is preferably installed at a lower level than that of the kitchen floor to allow for gravity flow from the floor drains. (c) The grease trap should be conveniently located to facilitate the routine clean up activities carried out by the grease trap waste collection vehicles. (d) Sampling point should be provided immediately after the grease trap outlet or at other convenient locations downstream of the grease trap outlet so that representative wastewater samples can be taken for assessing compliance with the required discharge standards in the licence. (e) Where there is no public sewer serving the premises, further wastewater treatment facilities (for example, a sewage treatment plant) should be installed to meet the required discharge standards. 106. Reference may also be made to the booklet entitled Grease Traps for Restaurants and Food Processors published by the Environmental Protection Department which outlines the design, operation and maintenance of a grease trap.

35

Operation and Maintenance 107. Performance of pollution control equipment depends on the way it is operated and maintained. Restaurant owners/operators should ensure that they are monitored and serviced at appropriate intervals (refer to manufacturers guidance).

36

Appendix A (Paras. 1,2, 9, 30 & 86)

THE

LICENSING OFFICES OF FOOD AND ENVIRONMENTAL HYGIENE

DEPARTMENT

Enquiries concerning application for restaurant licences can be made by phone or in writing to the following offices:Hong Kong Island The Assistant Secretary (Restaurant Licensing), Hong Kong Licensing Office, Food and Environmental Hygiene Department, 8th floor, Lockhart Road Complex, 225 Hennessy Road, Wan Chai, Hong Kong Tel. No.: 2879 5738 or 2879 5717 Kowloon The Assistant Secretary (Restaurant Licensing), Kowloon Licensing Office, Food and Environmental Hygiene Department, 4th floor, Pei Ho Street Complex, 333 Ki Lung Street, Sham Shui Po, Kowloon Tel. No.: 2729 1632 or 2729 1293

New Territories Assistant Secretary (Restaurant Licensing) New Territories Licensing Office Food and Environmental Hygiene Department 4th Floor, Tai Po Complex, No.8 Heung Sze Wui Street, Tai Po, N.T. Tel. No.: 3183 9226 or 3183 9227

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Appendix B (Para. 7 (b)) LIST OF APPROVED FOOD ITEMS FOR LIGHT REFRESHMENT RESTAURANTS

Licensed light refreshment restaurants may only prepare and sell one of the following groups of food items for consumption on the premises Group A (1) Noodles/vermicelli in soup with meat, offal, fish or sea food; (2) Wantun and dumplings in soup (also known as shui kau); (3) Boiled vegetables; (4) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder, and (5) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

or

Group B (1) Rice congee with meat, offal, poultry, fish, sea food or frog; (2) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; and (3) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

or

Group C (any combination of the following seventeen items)


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(1) Bread, cakes and biscuits; (2) Toast including French toast; (3) Sandwiches; (4) Hot cakes, pancakes and waffles; (5) Oatmeal porridge and instant cereals; (6) Pastries (baking is not allowed but an electric warmer may be used to keep the pastries warm); (7) Eggs (boiled, poached, fried or scrambled); (8) Ham, bacon, western sausages, tinned meat and tinned fish; (9) Soup (prepared from tinned soup or powdered soup); (10) Macaroni/spaghetti in soup prepared from tinned soup or powdered soup; (11) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; (12) Hot dogs; (13) Cold cuts (from pre-cooked meat and served cold on the premises) and vegetable/fruit salads; (14) Hamburgers (made from ready-to-cook hamburger meat from a licensed food factory or from an approved source); (15) Jelly, tinned or prepared from jelly powder; (16) Instant noodles/vermicelli in soup from pre-prepared ingredients enclosed in the packet; and
39

(17) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

or

Group D (any combination of the following ten modified items) (1) Bread, cakes and biscuits; (2) Toast excluding French toast; (3) Sandwiches, neither cooked nor fried; (4) Sausage rolls and other pastries containing pre-cooked meat (baking not allowed, but a warming oven may be permitted for warming pre-baked meat pies); (5) Boiled eggs; (6) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; (7) Hot dogs; (8) Cold cuts (pre-cooked roast chicken and roast meat to be served cold on the premises); (9) Waffles; and (10) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

or

Group E (any combination of the following seven items) (1) Preparing sweet soup; (2) Double-steamed egg custard; (3) Jelly, tinned or prepared from jelly powder; (4) Soya bean curd flake (pr-prepared only); (5) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; and (6) Desserts (pre-prepared only); and (7) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

or

Group F** (1) Speciality item (selling one food item); (2) Soup (prepared from tinned soup or powdered soup); (3) Tea, coffee, cocoa, any non-alcoholic drink or beverage made by adding water to prepared liquid or powder; and (4) Five self-specified snack items pre-prepared and supplied from approved/licensed sources, ready to eat after warming / reheating by electricity (excluding deep-frying and stir-frying )*.

Remarks:

* Please refer to Specified Snack List ** Each application is considered on its own merits

From 12 June 2002 onwards, Light Refreshment Restaurant licensee may choose five items from the following 'Specified Snack List' for sale. However, these pre-prepared snacks must be obtained from sources approved or licensed by the Director of Food and Environmental Hygiene and are ready to eat after warming or reheating by electricity (excluding deep-frying and stir-frying) in these restaurants. Approved/licensed sources for pre-prepared snack items include licensed food factories specialized in the manufacturing of such products, supermarkets and licensed fresh provision shops selling quick/deep frozen commodities in the manufacturers/ processors original wrappers, packages or containers. If the applicant wants to sell pre-prepared snacks from the specified snack-list or not from the specified snack-list, he may fill in the Application for Food Licence form and return it to the respective Licensing Section for acceptance.

Specified Snack List


(Chinese Snack)
Item Name of Snack Item No. 1 Lo shui duck gizzard 2 3 4 5 6 7 8 9 Lo shui chicken gizzard Lo shui sliced beef Lo shui chicken wing Boiled egg in tea Spring roll Steamed meat bun Steamed bread Sesame seed cake Item No. Name of Snack Item Item Name of Snack Item No. 47 Red bean glutinous rice ball 48 Sesame paste bun 49 Red bean bun 50 Leaf lard bun 51 Egg-yolk and cream bun 52 Soya bean curd flake 53 Twisted doughnut 54 Ox tongue crisp 55 Sesame cookie 56 Spicy doughnut 57 Shrimp ricesheet roll 58 Vegetarian ricesheet roll 59 Barbecued meat ricesheet roll 60 Beef ricesheet roll 61 Shui Kau

24 Deep fried savoury triangle 25 Shrimp dumpling 26 Steamed beef ball 27 Chicken with Chinese ham and maw 28 Chicken claw 29 Siu mai 30 Steamed sparerib 31 Pickled chicken claw 32 Chicken claws in black bean sauce 33 Pan-fried chicken wing 34 Fish ball 35 Beef ball 36 Pork ball with minced mushroom 37 Cuttlefish ball 38 Glutinous rice with salted pork 39 Rice dumpling with lye

10 Green onion coil 11 Vegetarian lo mei 12 Snow ball 13 Red bean pudding 14 Split peas pudding 15 Coconut milk pudding 16 Multi layers cake 17 Turnip pudding

62 Steamed dumpling in Chiu Chow Style 40 Barbecued meat bun 63 Fish dumpling 64 Soup 65 Dumpling 66 Chive dumpling 67 Fresh soyabean sheet roll 68 Dried soyabean sheet roll 69 Seasame roll 41 Vegetable meat bun 42 Beef bun 43 Steamed bread roll 44 Stuffed dumpling in green wrapping 45 Sweetened dough 46 Sesame paste glutinous rice ball

18 Taro pudding 19 Jelly fish 20 Deep fried taro pastry 21 Steamed rice dumpling 22 Mini steamed rice dumpling 23 Glutinous rice roll

Specified Snack List


(Non-Chinese Snack) Item Name of Snack Item No. 1 2 3 4 5 6 7 8 9 Sweet coconut bread Pineapple bun Dinner bun Mango pudding Sago pudding Fruit pudding Butter puff Cheese cake French bread Item Name of Snack Item No. 19 Brochette of chicken 20 Barbecued mackerel pike 21 Pineapple and sausage 22 Raisin muffin 23 Corn beef croissant 24 Ham and cheese croissant 25 Egg and tomato sandwich 26 Beef sandwich 27 Ham sandwich 28 Ham and cheese sandwich 29 Pizza (single-flavoured topping) 30 Jelly 31 Chicken pie 32 Pancake 33 Waffle 34 Toast 35 Egg tart 36 Toasted bread with cheese and cream Item Name of Snack Item No. 37 Vegetable salad 38 Curry Kok (Samosa) 39 French fries 40 Smoked salmon 41 Frozen (cooked) shrimp meat 42 Frozen (cooked) crab meat 43 Chicken nuggets 44 Mixed Vegetable in Beef Roll 45 Stir Fried Mixed Mushroom in Olive Oil 46 Juicy Beef Salad 47 Cold Noodles with Sesame Dressing 48 Crab Roe and Mango Salad 49 Frozen Omelet

10 Baked potato (single filling) 11 Boiled egg 12 Waffle with butter and syrup 13 Goose liver roll 14 Duck meat roll 15 Sausage roll 16 Brochette of pork 17 Hot dog 18 Brochette of beef

* Applicants may browse the website of FEHD: http//www.fehd.gov.hk/licensing/guide.html, for an updated Specified Snack List.

APPLICATION FOR FOOD LICENCE


ToAssistant Secretary, Licensing Office I intend to apply for a () (Please choose only one item on the right) General Restaurant Licence Light Refreshment Restaurant Licence Marine Restaurant Licence Bakery Licence Cold Store Licence Factory Canteen Licence Food Factory Licence Fresh Provision Shop Licence Frozen Confection Factory Licence Milk Factory Licence Siu Mei and Lo Mei Shop Licence Particulars of Application (1) Name of applicant () (Chinese) () (English in block letters) () (If application is made in the name of a corporation, please provide additional information required in the attached Appendix.) (2) (3) /* Hong Kong identity card/Passport* no. Correspondence address (/*) (Mr./Ms.*)

(4) *

Tel. no.

Fax no.

Please delete where appropriate Please tick the appropriate box(es).

FEHB 94 (10/2006)

(5)

Name of contact person

() (Chinese) () (English in block letters)

(/*) (Mr./Ms.*)

(6)

Tel. no. Address of premises under application / Flat/Rm/Shop Building / Estate/Village No. and Name of Road/Street

Fax no.

(7)

Floor

Block

,(if more than one road/street is involved, please specify)


District () Lot Number (if any) //* HK/Kln/NT* (8) () Shopsign of the proposed business (if any) Shopsign () (Chinese) () (English) (9) Type(s) of heating equipment and fuel intended to be used Electricity Town Gas Liquefied Petroleum Gas from Central Liquefied Petroleum Gas from Cylinder Chamber Supply Diesel Oil Kerosene Others, please specify * Please delete where appropriate Please tick the appropriate box(es).

FEHB 94 (10/2006)

(10) Air-conditioning system intended to be installed Type

Country of manufacture

(11) Other licences intended to be applied Provisional Licence / Liquor Licence (For General/Light Refreshment Restaurant Licence applications only and separate application form is required) (12) () Enclosed (see Notice to Applicant) copies of identical proposed layout plans copies of identical proposed ventilating system layout plans (13) Additional information to be provided / (I) General Restaurant/Factory Canteen Licence application (see Annex I) (II) Light Refreshment Restaurant Licence application (see Annex II) // (III) Food Factory/Fresh Provision Shop/Siu Mei & Lo Mei Shop Licence application (see Annex III)

Please tick the appropriate box(es).

FEHB 94 (10/2006)

(14) I understand that it is my responsibility to ensure that operating food business at the shop premises under application for a food business licence is in compliance with the requirements imposed under the legislation administered by the Food and Environmental Hygiene Department and other Government departments as well as the relevant Authorities, including the Government lease and the statutory plan. I will consult my professional adviser(s), if necessary, on the technical interpretation of the Government lease or the statutory plan.

Statutory plan refers to plan prepared and published by the Town Planning Board under the Town Planning Ordinance.

(15) /* I would use Chinese/ English* for my future correspondence.

/ / (//) Date (dd/mm/yyyy)

Signature of applicant

: Note

A copy of the Notice to Applicant is enclosed for your reference.

Please delete where appropriate.

FEHB 94 (10/2006)

Appendix

APPLICATION FOR FOOD LICENCE


( ) (TO BE ISSUED IN THE NAME OF A CORPORATION ) To : Assistant Secretary, Licensing Office I intend to apply for and on behalf of the corporation mentioned below () (Please choose only one item on the right) General Restaurant Licence Light Refreshment Restaurant Licence Marine Restaurant Licence Bakery Licence Cold Store Licence Factory Canteen Licence Food Factory Licence Fresh Provision Shop Licence Frozen Confection Factory Licence Milk Factory Licence Siu Mei and Lo Mei Shop Licence Address of premises under application / Flat/Rm/Shop Building / Estate/Village No. and Name of Road/Street Floor Block

,(if more than one road/street is involved, please specify)


District () Lot Number (if any) //* HK/Kln/NT* * Please delete where appropriate. Please tick the appropriate box(es).

FEHB 94 (10/2006)

() (A) Particulars of the Corporation (1) Name of corporation () (Chinese) () (English) (2) Company Registration No. Address of registered office Tel. no.

(3)

(4)

Name of managing director

() (Chinese) () (English in block letters)

(/*) (Mr./Ms.*)

(5)

Residential address

(6)

Tel. no.

Please delete where appropriate.

FEHB 94 (10/2006)

() (B) Particulars of the Authorised Person (1) Name of authorised person () (Chinese) () (English in block letters) (2) /* Hong Kong identity card/Passport* no. Position of the authorised person in the corporation Residential address (/*) (Mr./Ms.*)

(3) (4)

(5)

Tel. no. Name of contact person () (Chinese)

Fax no. (/*) (Mr./Ms.*)

(6)

() (English in block letters) (7) Tel. no. Fax no.

/ / (//) Date (dd/mm/yyyy)

Signature of authorised person () (for and on behalf of the applying corporation)

Company chop * Please delete where appropriate.

FEHB 94 (10/2006)

NOTICE TO APPLICANT
(1) For application in the name of a corporation, the following documents should be submitted to this department, otherwise this department is unable to process the application. (a) (32) a copy of Certificate of Incorporation under the Companies Ordinance, Cap. 32 certified as true copy by the Registrar of Companies; or any other document to establish the legal entity of the corporation; a copy of Notice of Situation of the Registered Office certified as true copy by the Registrar of Companies; ( ) a copy of the latest Annual Return certified as true copy by the Registrar of Companies (Please submit a copy of Notification of First Secretary and Director certified as true copy by the Registrar of Companies in the year of a companys incorporation.); a resolution in writing passed by the Board of Directors to authorise a person to act on behalf of the corporation to deal with licensing matters with the licensing authority; Notice of Acceptance of the Authorisation signed by the authorised person; a copy of the Memorandum and Articles of Association of the corporation; and a copy of Business Registration Certificate for the corporation.

(b)

(c)

(d)

(e) (f) (g)

(2)

The application must be accompanied by 3 identical hard copies of proposed layout plans of the premises, otherwise this department is unable to process the application except that : (a) For application for a Factory Canteen Licence, 4 identical hard copies of proposed layout plans are required; and (b) () For application for a Food Factory (Meat Roasting) Licence, 5 identical hard copies of proposed layout plans are required. 1:100 All the above proposed layout plans must be drawn in metric unit and in scale commonly used of not less than 1:100.

(3)

Whenever there are changes to the submitted plans for the application, the applicant is required to highlight any proposed changes on the revised plans with colour pens and simple descriptions before making submission to this department for consideration and referral to other departments for processing. Revised plans not in compliance with this requirement will be rejected.

FEHB 94 (10/2006)

(4)

D() D() If the submission of Certificate of Compliance D (Ventilation Requirements) is a requirement to be complied with before a Provisional Licence can be issued, the applicant is required to submit 3 copies of ventilating system layout plans, drawn as nearly as possible to scale, showing the final layout of the ventilating system installed in the premises together with the Certificate of Compliance D (Ventilation Requirements). ( 3 ( 123 ) /) (FEHB 190 FEHB 191)() Certification made by recognized professional(s) (i.e. authorized persons/structural engineers registered under Section 3 of the Buildings Ordinance (Chapter 123 of the Laws of Hong Kong)) certifying that the food business premises are free of unauthorized building works shall be submitted to the Food and Environmental Hygiene Department in prescribed form(s) (FEHB 190 or FEHB 191) as in accordance with the corresponding guidelines, where appropriate, listed as follows : - Certification of Food Business Premises Free of Unauthorized Building Works - Guidelines for Authorized Persons and Registered Structural Engineers issued by the Director of Buildings - Certification of Food Business Premises Free of Unauthorized Building Works in respect of New Territories Exempted Houses - Guideline for Authorized Persons and Registered Structural Engineers issued by the Director of Lands - ( Certification of Food Business Premises Free of Unauthorized Building Works - Guidelines for Authorized Persons and Registered Structural Engineers (applicable to Housing Authoritys Properties and the properties divested to The Link Management Limited) issued by the Independent Checking Unit of Housing Department - Certification of Food Business Premises Free of Unauthorized Building Works - Guidelines for Authorized Persons and Registered Structural Engineers issued by the Director of Architectural Services

(5)

(6)

(FEHB 192) Except for food business premises in Housing Authoritys properties, the properties divested to The Link Management Limited or Government properties, a declaration (FEHB 192) declaring that the operation of the food business at the premises under application is in compliance with Government lease conditions shall be submitted to the Food and Environmental Hygiene Department, otherwise this department is unable to process the application. ()()()

(7)

FEHB 94 (10/2006)

When choosing a shop premises, the applicant must ensure that operating food business at the subject shop premises is in compliance with the requirements imposed under the legislation administered by the Food and Environmental Hygiene Department and other Government departments as well as the relevant Authorities. Applicants are therefore strongly advised to check well in advance the following documents(1) the Government Lease, (2) the Occupation Permit of the building, and (3) statutory plan. Relevant information and documents may be obtained from the following Government department offices:
66 19 2867 2873 ( ) Land Registry Central Search Office Address: 19/F, Queensway Government Offices, 66 Queensway, Hong Kong Enquiry Number: 2867 2873 Fee will be charged for supply of copies of Government Lease and Occupation Permit (if registered in the Land Registry) of the building Buildings Department Building Information Centre Address: 13/F, Pioneer Centre, 750 Nathan Road, Mong Kok, Kowloon. Enquiry Number: 2626 1207 Fee will be charged on applying for certified true copy of Occupation Permit of the building Planning Department Planning Information Enquiry Address: 17/F, North Point Government Offices, 333 Java Road, North Point, Hong Kong Enquiry Number: 2231 5000 Free service

750 13 2626 1207 333 17 2231 5000

(8)

(5)(7) (i) () (ii) (iii) http://www.fehd.gov.hk/licensing/guidec.html ((12)) For paragraphs (5) to (7) above, applicant should read A Guide to Applicants/Licensees on Procedures of Applying for Issue and Transfer of Food Business Licences on (i) Certification of Free of Unauthorized Building Works (UBW) (ii) Compliance with Government Lease Conditions (iii) Compliance with Statutory Plan Restrictions. Relevant information is uploaded to the website of this Department at http://www.fehd.gov.hk/licensing/guide.html. In addition, the Guide is also available at the Licensing Offices or District Environmental Hygiene Offices of this department (see paragraph (12) below). If the premises under application for Provisional/Full Licence are already covered by a valid food business licence/permit, the licence will not be issued until and unless the existing licence/permit has been cancelled.

(9)

FEHB 94 (10/2006)

(10) 6 12 ( ) The maximum period of time allowed for the applicant to comply with all licensing requirements is 6 months after the expiry of the Provisional Licence or 12 months after issue of the letter of requirements for a Full Licence in the case where application for a Full Licence only is made or a Provisional Licence is not issued, unless the delay in meeting the licensing requirements is due to factors beyond the applicants reasonable control, the application for food business licence will be deemed withdrawn after the above period of time. (11) (132)125(8) 125(9)14 Pursuant to Section 125(8) of the Public Health and Municipal Services Ordinance (Cap.132), the Director of Food and Environmental Hygiene shall inform you in writing of any decision made to reject your application for the grant or renewal of licence, permit or registration. If you are dissatisfied with the decision made by the Director, you may within 14 days after the service on you of the notice declaring the decision appeal to the Licensing Appeals Board in accordance with Section 125(9) of the Ordinance. (12)
225 8 2879 5729 333 4 2729 1632 8 4 3183 9226

Licensing Offices
Hong Kong & Islands Assistant Secretary, Licensing Office Hong Kong & Islands Licensing Office, 8/F, Lockhart Road Municipal Services Building, 225 Hennessy Road, Wan Chai, Hong Kong. Tel. No.: 2879 5729 Kowloon Assistant Secretary, Licensing Office Kowloon Licensing Office, 4/F, Pei Ho Street Municipal Services Building, 333 Ki Lung Street, Sham Shui Po, Kowloon. Tel. No.: 2729 1632 New Territories Assistant Secretary, Licensing Office New Territories Licensing Office, 4/F, Tai Po Complex, 8 Heung Sze Wui Street, Tai Po, New Territories. Tel. No.: 3183 9226

FEHB 94 (10/2006)


345 10 2545 0506 2851 7653

District Environmental Hygiene Offices


Hong Kong & Islands Central/Western District Environmental Hygiene Office 10/F, Sheung Wan Municipal Services Building, 345 Queens Road Central, Hong Kong Tel. no.: 2545 0506 Fax no.: 2851 7653 Eastern District Environmental Hygiene Office 3/F, Quarry Bay Municipal Services Building, 38 Quarry Bay Street, Hong Kong Tel. no.: 3103 7041 Fax no.: 2565 8203 Southern District Environmental Hygiene Office 4/F, Aberdeen Municipal Services Building, 203 Aberdeen Main Road, Hong Kong Tel. no.: 2903 0411 Fax no.: 2873 1608 / 2552 9071 Wanchai District Environmental Hygiene Office 7/F, Lockhart Road Municipal Services Building, 225 Hennessy Road, Wanchai, Hong Kong Tel. no.: 2879 5760 Fax no.: 2519 6884 Islands District Environmental Hygiene Office 6/F, Harbour Building, 38 Pier Road, Central, Hong Kong Tel. no.: 2852 3205 Fax no.: 2545 2964

38 3 3103 7041 2565 8203

203 4 2903 0411 2873 1608 / 2552 9071

225 7 2879 5760 2519 6884

38 6 2852 3205 2545 2964

FEHB 94 (10/2006)

165 3 4 2715 4608 2761 0718

Kowloon Kowloon City District Environmental Hygiene Office 3/F & 4/F, To Kwa Wan Market and Government Offices, 165 Ma Tau Wai Road, Kowloon Tel. no.: 2715 4608 Fax no.: 2761 0718 Kwun Tong District Environmental Hygiene Office Level 7, Shui Wo Street Municipal Services Building, 9 Shui Wo Street, Kwun Tong, Kowloon Tel. no.: 3102 7373 Fax no.: 2343 6734 Mong Kok District Environmental Hygiene Office 6/F & 7/F, Fa Yuen Street Municipal Services Building, 123A Fa Yuen Street, Mong Kok, Kowloon Tel. no.: 2749 3626 Fax no.: 2391 5572 Sham Shui Po District Environmental Hygiene Office 8/F-10/F, Un Chau Street Muncipal Services Building, 59-63 Un Chau Street, Sham Shui Po, Kowloon Tel. no.: 2748 6934 Fax no.: 2748 6937 Wong Tai Sin District Environmental Hygiene Office 3/F, Tai Shing Street Market Building, 121 Choi Hung Road, Wong Tai Sin, Kowloon Tel. no.: 2997 9003 Fax no.: 2351 5710 Yau Tsim District Environmental Hygiene Office 3/F & 4/F, Kwun Chung Municipal Services Building, 17 Bowring Street, Yau Ma Tei, Kowloon Tel. no.: 2302 1301 Fax no.: 2735 5955

9 7 3102 7373 2343 6734

123A 6 7 2749 3626 2391 5572 59-63 8 10 2748 6934 2748 6937

121 3 2997 9003 2351 5710

17 34 2302 1301 2735 5955

FEHB 94 (10/2006)

138 1 12 1201-1207 1220-1221 2634 0136 2634 0442

New Territories Sha Tin District Environmental Hygiene Office Unit 1201-1207, 1220-1221, 12/F, Tower 1, Grand Central Plaza, 138 Rural Committee Road, Sha Tin, New Territories Tel. no.: 2634 0136 Fax no.: 2634 0442 Tai Po District Environmental Hygiene Office 3/F, Tai Po Complex, 8 Heung Sze Wui Street, Tai Po, New Territories Tel. no.: 3183 9119 Fax no.: 2650 1171 North District Environmental Hygiene Office 4/F, Shek Wu Hui Municipal Services Building, 13 Chi Cheong Road, Sheung Shui, New Territories Tel. no.: 2679 2812 Fax no.: 2679 5695 Sai Kung District Environmental Hygiene Office 5/F, Sai Kung Government Offices Building, 34 Chan Man Street, Sai Kung, New Territories Tel. no.: 2163 9103 Fax no.: 2792 9937 Kwai Tsing District Environmental Hygiene Office 9/F, Kwai Hing Government Offices Building., 166-174 Hing Fong Road, Kwai Chung, New Territories Tel. no.: 2420 9204 Fax no.: 2480 4023 Tsuen Wan District Environmental Hygiene Office 3/F, Yeung Uk Road Municipal Services Building, 45 Yeung Uk Road, Tsuen Wan, New Territories Tel. no.: 2212 9735 Fax no.: 2414 8809 Tuen Mun District Environmental Hygiene Office 1/F & 3/F, Tuen Mun Government Offices Building, 1 Tuen Hi Road, Tuen Mun, New Territories Tel. no.: 2451 3113 Fax no.: 2452 6559 Yuen Long District Environmental Hygiene Office 2/F-5/F, Yuen Long Government Offices, 2 Kiu Lok Square, Yuen Long, New Territories Tel. no.: 2920 7605 Fax no.: 2477 5099

8 3 3183 9119 2650 1171

13 4 2679 2812 2679 5695

34 5 2163 9103 2792 9937

166-174 9 2420 9204 2480 4023

45 3 2212 9735 2414 8809

1 1 3 2451 3113 2452 6559

2 2 5 2920 7605 2477 5099

FEHB 94 (10/2006)

I Annex I For General Restaurant Licence and Factory Canteen Licence application only (a) Type of business Chinese style restaurant Western style restaurant Fast food restaurant Others, please specify (b) Items of restricted food intended to be sold in the premises / Non-bottled drinks prepared by diluting drink mixes/fruit juices with water on the premises Fresh fruit juices extracted on the premises Non-bottled drinks in pressurized containers by means of a manual dispensing machine Chinese herb tea Milk and milk beverages Frozen confection sold by the scoop () Frozen confection (soft ice-cream) Frozen confection in manufacturers cups and wrappers Leung fan Cut fruit (/) Food sold by vending machine (Name of food/drink to be specified on the licence) (c) / Services/facilities to be provided () Take-away food service at same factory building (Applicable to Factory Canteen Licence application) Dancing facilities (Not applicable to Factory Canteen Licence application)
FEHB 94 (10/2006)

// Preserved meat/ducks/chinese sausages Siu mei & lo mei Sashimi

Sushi Oyster to be eaten in raw state Meat to be eaten in raw state Imported cooked and dried meat Imported intestine Imported pies and sausages

Please tick the appropriate box(es).

II Annex II For Light Refreshment Restaurant Licence application only (a) Groups of food items to be provided (Only one group can be chosen) ( www.fehd.gov.hk/licensing/guidec.html ) (Regarding the categorisation of food items for Light Refreshment Restaurants, please browse the website www.fehd.gov.hk/licensing/guide.html or refer to A Guide to Application for Restaurant Licences.) Group A Group B Group C (b) Dancing facilities will be provided Items of restricted food intended to be sold in the premises / Non-bottled drinks prepared by diluting drink mixes/fruit juices with water on the premises Fresh fruit juices extracted on the premises Non-bottled drinks in pressurized containers by means of a manual dispensing machine Milk and milk beverages Frozen confection sold by the scoop () Frozen confection (soft ice-cream) Frozen confection in manufacturers cups and wrappers Cut fruit Items below are supplied from source acceptable by the Department Sashimi Sushi Group D Group E Group F

(c)

Chinese herb tea Leung fan

Please tick the appropriate box(es).

FEHB 94 (10/2006)

(d)

( www.fehd.gov.hk/licensing/guidec.html ) 5 self-specified snack items to be provided (please browse the website www.fehd.gov.hk/licensing/guide.html or refer to A Guide to Application for Restaurant Licences) I wish to sell the following pre-prepared snack items from the Specified Snack List Item no. Name of snack item(s) Obtained from

I wish to sell the following pre-prepared snack items which are not on the Specified Snack List Item no. Name of snack item(s) Obtained from

(e)

For Group F Speciality item (selling one food item) applicants, please describe food preparation process in restaurant Name of speciality item Description of food preparation process in restaurant

Please tick the appropriate box(es).

FEHB 94 (10/2006)

III Annex III For Food Factory Licence application only / Type of food intended to be prepared/manufactured / Non-bottled drinks prepared by diluting drink mixes/fruit juices with water on the premises Fresh fruit juices extracted on the premises Non-bottled drinks in pressurized containers by means of a manual dispensing machine Milk and milk beverages Frozen confection sold by the scoop Frozen confection in manufacturers cups and wrappers Manufacture of bean curd / Manufacture/wrapping of confectionery Manufacture of Chinese pudding Flour products Manufacture of shrimp slices Others, please specify Manufacture of edible oil Manufacture of sauces Manufacture of seasoning

/ Manufacture/refining of sugar Manufacture of sashimi Manufacture of sushi Meat to be eaten in raw state Oyster to be eaten in raw state Preserved pig knuckles Process of animal offals Fast food

Please tick the appropriate box(es).

FEHB 94 (10/2006)

For Fresh Provision Shop Licence application only Fresh commodities Fresh beef Fresh pork Fresh mutton Fresh fish Fresh poultry carcass excluding water bird carcass Fresh water bird carcass Fresh reptiles Fresh snake meat Live commodities Live fish ( marine ) fresh water Frozen commodities Frozen beef Frozen pork Chilled reptiles Chilled commodities Imported chilled beef Imported chilled pork Imported chilled mutton Imported chilled fish Imported chilled chicken Prepackaged imported chilled beef Prepackaged imported chilled pork Prepackaged imported chilled mutton Chilled fish Chilled poultry ( duck ) goose

Live poultry and fresh poultry carcass but excluding live water birds and live quails Live water birds Slaughter or dressing of live water birds for food Live quails and fresh quail carcass Live reptiles Live snake and fresh snake meat

Frozen mutton Frozen fish Frozen poultry Frozen reptiles ( chicken duck ) goose

Please tick the appropriate box(es).

FEHB 94 (10/2006)

Others Cut fruit Fresh fruit juices extracted on the premises Fresh/frozen game Milk and milk beverages Non-bottled drinks in pressurized containers by means of a manual dispensing machine / Non-bottled drinks prepared by diluting drink mixes/fruit juices with water on the premises Frozen confection in manufacturers cups and wrappers Frozen confection sold by the scoop Imported cooked meat/meat products Shell fish Sashimi Sushi

For Siu Mei and Lo Mei Shop Licence application only Source of Supply

Please tick the appropriate box(es).

FEHB 94 (10/2006)

Collection of Personal Data in Connection with Application for Food Business and Other Trade Licences [()] (In accordance with the Personal Data (Privacy) Ordinance) Statement of Purposes 1. Purposes of Collection The personal data provided by means of this form will be used by the Licensing Authority for (a) /// carrying out activities relating to the applications for the grant/transfer/renewal of food business and other trade licences/permits made to the Licensing Authority; // carrying out activities relating to the applications for the grant/transfer/renewal of liquor licences and club liquor licences made to the Licensing Authority. These may include posting of public notices in such manner as determined by the Liquor Licensing Board and setting out the particulars of the application for public consultation; and facilitating communication among staff of the Licensing Authority, other Government departments and yourself concerning the cooperation of your food business or trade in compliance with the relevant laws and regulations.

(b)

(c)

The provision of personal data by means of this form is voluntary. However, if you do not provide sufficient information, the Licensing Authority may not be able to process your application for licences. 2. Class of Transferees 1 (463) The personal data which you have provided by means of this form may be disclosed to other Government departments and agencies in pursuance of the purposes mentioned in paragraph 1 above. The personal data may also be disclosed to other Government departments for law enforcement purposes, including Drainage Services Department for enforcement of the Sewage Services Ordinance, Cap. 463 and its subsidiary legislations.

FEHB 94 (10/2006)

3.

Access to Personal Data () 18 22 1 6 You have a right to request access to and correction of the personal data provided in accordance with Sections 18 and 22 and Principle 6 of Schedule 1 of the Personal Data (Privacy) Ordinance. Your right of access includes the right to obtain a copy of your personal data which you have provided by means of this form. A fee may be imposed for complying with a data access request.

4.

Enquiries Enquiries concerning the application for licence including the personal data collected by means of this form, should be addressed to the officer in charge of the below Licensing Offices.

225 8 2879 5712

Hong Kong & Islands


Assistant Secretary, Licensing Office Hong Kong & Islands Licensing Office, 8/F, Lockhart Road Municipal Services Building, 225 Hennessy Road, Wan Chai, Hong Kong. Tel. No.: 2879 5712

333 4 2729 1293

Kowloon
Assistant Secretary, Licensing Office Kowloon Licensing Office, 4/F, Pei Ho Street Municipal Services Building, 333 Ki Lung Street, Sham Shui Po, Kowloon. Tel. No.: 2729 1293

8 4 3183 9234

New Territories
Assistant Secretary, Licensing Office New Territories Licensing Office, 4/F, Tai Po Complex, 8 Heung Sze Wui Street, Tai Po, New Territories. Tel. No.: 3183 9234

FEHB 94 (10/2006)

Appendix D (Para. 10)

SAMPLES

OF LAYOUT

PLANS

1.

Chinese Restaurant

See Annex I.

2.

Western Restaurant See Annex II.

44

Annex I to Appendix D

SAMPLE OF CHINESE RESTAURANT LAYOUT PLAN

45

SAMPLE OF CHINESE RESTAURANT LAYOUT PLAN CALCULATION SHEET

46

Annex II to Appendix D

SAMPLE OF WESTERN RESTAURANT LAYOUT PLAN

47

SAMPLE OF WESTERN RESTAURANT LAYOUT PLAN CALCULATION SHEET

48

Appendix E (Para. 17& Para. 95; Appendix I para. 4.9; Appendix J para. 4.9; Appendix P para. 12) ENVIRONMENTAL PROTECTION DEPARTMENT One-stop Shop Offices (including Local Control Offices) Addresses Office Address 5/F, Nam Fung Commercial Center, 19 Lam Lok Street, Kowloon Bay, Kowloon. Territory South 2/F, Chinachem Exchange Square, 1 Hoi Wan Street, Quarry Bay, Hong Kong. Territory West 7/F, Chinachem Tsuen Wan Plaza, 455-457 Castle Peak Road, Tsuen Wan, N.T. Local Control Territory North Units 1-10, Offices 11/F, Tower 1, Grand Central Plaza, Shatin Rural Committee Road, Shatin, N.T. Urban East Suite UG01 - 02, Block 2, Ho Fai Commercial Center, 222-224 Sai Lau Kok Rd., Tsuen Wan, N.T. Urban West 8/F, Tsuen Wan Government Offices, 38 Sai Lau Kok Road, Tsuen Wan, N.T. Southorn Center 28/F, Southorn Center, office 130 Hennessy Road, Wanchai, Hong Kong. Revenue Tower 33/F, Revenue Tower, Office 5 Gloucester Road, Other One-stop Wanchai, Hong Kong. Shop Offices World Trade 10/F, Rm. 1001-1003, Square Office COL Tower, World Trade Square, 123 Hoi Bun Road, Kwun Tong, Kowloon One-stop Shop Offices Territory East Tel. No. for Enquiry Control Districts 2755 5518 Kwun Tong, Wong Tai Sin, Sai Kung. 2516 1718 Eastern, Southern, Central and Western, Wanchai. 2411 9621 Tuen Mun, Yuen Long.

2634 3800

Shatin, Tai Po, North. Kowloon City, Yau Tsim Mong, Sham Shui Po.

2402 5200

2417 6084 Kwai Tsing Tsuen Wan, Outlying Islands. 2573 7746 2824 3773 2755 3480

49

Appendix F (Paras. 28 & 36) Note : This is a set of sample requirements and conditions for general information only. It may vary according to the circumstances of individual cases. VENTILATING (AIR-CONDITIONING) SYSTEM STANDARD REQUIREMENTS

IMPORTANT Permission must be obtained from the Director of Water Supplies if mains water is used for the purpose of cooling. A Letter of Compliance in respect of the ventilating system shall be obtained from the Director of Fire Services. It is the applicants responsibility to seek such permission and to obtain such certificate. 1. The ventilating system shall comply with Regulation 4 of the Ventilation of Scheduled Premises Regulation, Cap. 132. (Particulars as required by this Regulation are attached at Annex.) Before the grant of approval for the installation, you must provide three copies of ventilation plans, drawn as nearly as possible to scale, showing the final layout of the ventilating system installed in the premises for approval of the Licensing Authority. You must sign on each copy certifying that it is correct. The Licensing Authority will keep two copies and return one to you after endorsement. (Note : (1) For the purpose of meeting this requirement, professional plans are not necessary. However, if structural alterations are carried out, the plans forwarded to the Building Authority must be presented by an authorized person/registered structural engineer. If any change is to be made to the original plans submitted with the application, you must submit afresh three copies of the amended plans for re-consideration of the Licensing Authority. You should note that the final layout plans in addition to the original plans and any amended plans are required as a result of changes to the original plans submitted with your application.)

2.

(2)

3. 4. 5. 6.

All air-ducts shall be rat-proof. All water from the well for cooling the ventilating system shall be arranged in a close circuit system. All supply pipes conveying well water to the ventilating system shall be painted black. A fresh air inlet sited in the open air and at a height of not less than 2.5m from the ground level shall be provided to the ventilating system.

50

7.

Any emission of air either above or below the temperature of the external air from a ventilating system shall be arranged to discharge into the open air at a height of not less than 2.5m above ground level and in such a manner as not to be a nuisance. Exhaust duct(s) shall be connected thereto if required by the Licensing Authority. The cooling tower shall be provided with a guard to prevent the splashing of water therefrom. Each air-conditioner shall be fitted with a drain pipe/hose for conveying water dripping from the machine to a position to prevent nuisances. (Applicable to window type airconditioners only.) A letter of compliance for ventilating systems installed in scheduled premises shall be obtained from the Director of Fire Services.

8. 9.

10.

STANDARD CONDITIONS 1. Any emission of air either above or below the temperature of external air from a ventilating system shall be discharged into the open air and in such a manner as not to be a nuisance. The cooling tower shall be satisfactorily maintained to prevent the splashing of water therefrom at all times. Any dripping of water from air-conditioners installed on the premises must be discharged properly (applicable to window type air-conditioners only).

2. 3.

51

Annex to Appendix F Ventilation Regulation : 4.(1) of Scheduled Premises Regulation

Every ventilating system in any scheduled premises shall comply with the following provisions (a) (b) all moving parts thereof shall be securely fenced; every part thereof shall be accessible for the purposes of inspection, and, in particular (i) (ii) (c) the spindle of every fan shall be so sited that its guard may be removed and a tachometer applied thereto; and every air intake and exhaust shall be accessible for the purposes of measurement;

no air intake for the ventilating system shall be sited in any place (i) (ii) which constitutes a fire hazard in the opinion of the Director of Fire Services; where waste or rubbish is likely to accumulated; or

(iii) where the air is for any reason impure or likely to become impure; (d) the opening of every air intake shall be fitted with a screen constructed of corrosion-resistant material having a mesh not greater than 12 mm; an air intake damper shall be (i) adjusted to a setting approved by the Director of Food and Environmental Hygiene; (ii) marked indelibly to indicate the approved setting; and

(e)

(iii) secured against interference; (f) no exhaust from the ventilating system shall be sited in any place where it causes, or is likely to cause, annoyance or inconvenience to the public; every duct shall (i) be wholly constructed of non-combustible material having a strength and durability similar to that of galvanized sheet iron or steel; (ii) be accessible for the purposes of cleaning throughout its entire length;
52

(g)

(iii) where its size is sufficient to allow any person to enter therein, be fitted with access openings to allow a person to enter the same for the purpose of cleaning, and shall be constructed to bear the weight of any person who has so entered; (iv) be provided with a smooth and impervious internal surface; and (v) where it passes through any floor, wall or ceiling, be fitted with a damper which shall be operated by fusible links of a type approved by the Director of Fire Services, and designed to operate up to a temperature of 69oC, and be so constructed or protected as to resist the action of fire for a period not less than the period for which the floor, wall or ceiling through which it passes is designed to resist the action of fire.

(h) (i)

no duct shall serve more than a building; an air filter shall be (i) (ii) constructed wholly of non-combustible material, other than steel wool; of a design approved by the Director of Food and Environmental Hygiene; and

(iii) installed in such a manner that all incoming air passes through it before being distributed within the premises; (j) (k) every electrostatic filter or precipitator shall be of a type approved by the Director of Fire Services; every blower fan shall be fitted with a fused running hour meter connected to the load side of the an contractor with a device for recording time in minutes and hours or tenths or lesser fractions of an hour; each fused running hour meter shall be sited in an easily accessible and conspicuous place to facilitate inspection;

(l)

(m) each set of filters in a ventilating system shall be indicated by a filter gauge, filter flag indicator or differential pressure switch; (n) filters shall be cleaned or replaced when the filter gauge, filter flag indicator or differential pressure switch shows an increase of 50 pascals over the designed air filter pressure drop; and a filter flag indicator shall indicate dirty when there is an increase of 50 pascals over the designed air filter pressure drop.

(o)

53

Appendix G

(Paras. 29 & 84)

FLOW CHART SHOWING RESTAURANT LICENSING PROCEDURES


Submission of Application for New Licence

Provide Checklist of Requirements

Food and Environmental Hygiene Department (FEHD)

Provide Checklist of Requirements

Quality Audit of Layout Plans


Arrange Inspection and Take Part 10 working days

Buildings Department (BD)

Take Part

Joint Site Inspection (JSI)

Take Part

Fire Services Department (FSD)

Attend Meetings

Application Vetting Panel Meeting (AVP)

Attend Meetings
5 weeks

Application Not Accepted

Application Accepted

Applicant to submit revised Layout Plans for approval in principle by the departments concerned and/or Applicant's AP/RSE to certify compliance with BD's Category 3 requirements

Issue of Letter of Requirements Provisional Licensing Issue of Letter of Requirements at AVP (Provisional Licence) Submission of Acceptable Certifications of Compliance by Applicant Issue of Provisional Licence by FEHD

Applicant Reports Compliance with Health Requirements to FEHD


(8 working days)

Applicant Submits Certificate of Compliance with Building Requirements to FEHD

Applicant Reports Compliance with Fire Services Requirements to FSD

Applicant Reports Compliance with Ventilation Requirements to FSD

(7 working days)

(14 working days)

Final Verification Inspection by FEHD

Follow-up Inspection by FSD


(7 working days)

Follow-up Inspection by FSD


(7 working days)

Issue of Fire Services Certificate by FSD

Issue of Letter of Compliance (Ventilating System) by FSD

# If there are still


outstanding requirements

Full Compliance of Requirements (7 working days) Issue of Full Licences by FEHD

54

Appendix G (Paras. 29 & 84)

FLOW CHART

SHOWING RESTAURANT

LICENSING PROCEDURES

Submission of Application for New Licence Provide Checklist of Requirements Provide Checklist of Requirements

FEHD

Quality Audit of Layout Plans Arrange Inspection and Take Part BD Take Part Joint Site Inspection (JSI) Take Part FSD 10 Working Days

Attend Meetings

Application Vetting Panel Meeting (AVP)

Attend Meetings 5 Weeks

Application Not Accepted

Application Accepted Issue of Letter of Requirements

Applicant to submit revised Layout Plans for approval in principle by the departments concerned and/or Applicant's AP/RSE to certify compliance with BD's Category 3 requirements

Provisional Licensing (see Annex II)

(see Annex I)

55

Annex I to Appendix G Issue of Letter of Requirements

Applicant Reports Compliance with Health Requirements to FEHD (8 Working Days) Final Verification Inspection by FEHD

Applicant Submits Certificate of Compliance with Building Requirements to FEHD #

Applicant Reports Compliance with Fire Services Requirements to FSD (7 Working Days)

Applicant Reports Compliance with Ventilation Requirements to FSD (14 Working Days) Follow-up Inspection by FSD # (7 Working) Days) Issue of Letter of Compliance (Ventilating System) by FSD

Follow-up Inspection by FSD (7 Working Days)

Issue of Fire Services Certificate by FSD

If there are still outstanding requirements

Full Compliance of Requirements (7 Working Days) Issue of Full Licence by FEHD

.
56

Annex II to Appendix G Provisional Licensing (w.e.f. 1 Dec 95)

Issue of Letter of Requirements (At AVP)

Submission of Acceptable Certifications of Compliance by Applicant

(7 Working Days)

Issue of Provisional Licence by FEHD

57

Appendix H (Para. 32) RRESTAURANT LICENCE APPLICATION QUALITY AUDIT RESULT REPORT TO : Applicant, Mr/Mdm ____________________________________________________________ File Reference : ______________________________________________________________ (Please quote the above reference no. in your future correspondences) Name of applicant : _______________________________Tel no. : _________________ Class of restaurant : ________________________________________________________ Address : ________________________________________________________________ ________________________________________________________________ Your plans have been checked by me during the interview on _______________________. The results are as follows:(A) FEHD Checklist 1. General Standards of Drawings (1) Are they to scale and legible? (2) Are the measurements shown in metric system? (3) Do the drawings include a full floor plan of the area to be licensed and its layout clearly indicate? (applicable to shop units in shopping arcades only) Not applicable 2. Use of Fuel (4) Are the types of fuel indicated in kitchen, food preparation room or bar areas? 3. Ventilating Systems (5) Are the types of ventilating systems indicated in the following areas? (a) kitchen, food preparation room or bar areas (b) seating areas (c) toilets (6) Is the ventilating system suppliers certificate submitted?
58

Yes Yes Yes

No No No

Yes

No

Yes Yes Yes Yes

No No No No

4.

Apportionment of Space

(7) Is kitchen area adequate?

Not applicable

Yes No If No, specify deficiency in _____ m2 Yes No

(8) Is aggregate kitchen, food preparation room and scullery area adequate? 5. Toilet Facility Provisions (9) Are toilet facilities for customers adequate?

If No, specify deficiency in _____ m2

Yes No If No, specify deficiency in _____ nos. Yes No If No, specify deficiency in _____ nos. No No

(10) Are toilet facilities for employees adequate? Not applicable (11) Is toilet allocation certificate available? Not applicable (12) Is communal toilet plan available? Not applicable (13) Does access to toilet pass through kitchen, food preparation room or scullery room? 6. Submission of Relevant Certificates (14) Are Certificate of Compliance and Certificate of Completion for gas installation submitted? Not applicable (15) Is Work Completion Certificate (WR1) or Periodic Test Certificate (WR2) submitted? (B) BD Checklist

Yes Yes

Yes

No

Yes

No

Yes

No

This checklist serves to provide general guidance on the building safety requirements and should not be treated as being exhaustive. Any of the following items which are ticked "No" would likely be graded into Categories 1, 2 or 3 under the 3-tier system for verification of compliance with building safety requirements imposed by the Buildings Department.

59

1. Siting of Premises (1) Designed live load of the premises NOT less than 5kPa? (Usually premises originally designed and approved for restaurant and shop use will meet the requirement.) (2) Premises NOT located at upper floors of single staircase building? Remarks Failing to comply with the above requirements will likely result in outright objection to the application. 2. Premises (3) If the capacity of seating area, kitchen or any room exceeds 30 persons but does not exceed 200 persons, (a) (b) minimum 2 exit doors provided? individual and total widths of exit doors not less than 850mm and 1750mm respectively? exit door opens in the direction of exit but not obstruct exit route or encroach onto pavement at any point of its swing? exit doors lead to independent exit routes or escape staircases of not less than 1050mm wide? Not applicable/ Not indicated Yes No Yes No Not indicated

Yes No Not indicated

Yes No Not indicated Yes No Not indicated

(c)

(d)

Yes No Not indicated

Remarks (i) For the purpose of assessing the population of the premises, the following factors are adopted : - seating area 1m2 per person - kitchen/food room 4.5m2 per person - dancing area 0. 75m2 per person If the capacity of the premises exceeds 200 persons, corresponding requirements in the "Code of Practice for the Provisions of Means of Escape in Case of fire 1996" should be observed.

(ii)

60

(4) Where a "hot-pot" restaurant is proposed in a shopping arcade, is the restaurant separated from the common passage of the arcade by : (a) (b) 1 hour FRP walls & hour selfclosing doors? Protected lobby with 1 hour FRP walls & hour FRP self-closing doors if the common passage also serves as escape route of the building?

Not applicable

Yes No Not indicated Yes No Not indicated

3. Kitchen (5) Kitchen provided with 1 hour FRP enclosure walls & hour FRP self-closing doors? (6) Protected lobby with 1 hour FRP walls & hour FRP self-closing doors provided between the kitchen door opening and the following areas? (a) (b) escape route of the main building exit route of seating area if kitchen area exceeds 45m2

Not applicable Yes No Not indicated

Yes No Not indicated Yes No Not indicated Yes No Not indicated Not applicable

(7) Hatch opening at kitchen wall protected by hour FRP fire shutter? (8) Is the structural adequacy of existing floor due to the following additional structure / installation assessed by AP/RSE? (a) (b) fish tanks/walk-in freezers/plants solid walls/raised screed

Yes Yes Not indicated Yes Yes

No No

(9) Where a dumb-waiter is constructed passing through the kitchen floor/ceiling slab, (a) (b) Structural integrity of the existing structure assessed by AP/RSE? the enclosure walls of the dumbwaiter and fire shutters to its opening of adequate FRP certified by AP/RSE?

No No

61

(10) If the capacity of kitchen exceeds 10 persons, is the exit door opened in the direction of exit? 4. Certification of Fire Resisting Material (11) Certification of fire resisting material completed by an AP/RSE in Appendix A Form to PNAP 53? 5. Unauthorized Building Works (12) If there is a cockloft within or immediately above the proposed licence area, (a) (b) (c) the cockloft void has not been slabbed over? the internal staircase has not been removed? the internal staircase has been removed but the associated void has not been slabbed over?

Yes No Not indicated

Yes

No

Not applicable Yes No Not indicated Yes No Not indicated Yes No Not indicated Not applicable Yes No Not indicated Yes No Not indicated Yes No Not indicated

(13) If shopfront extension is installed, (a) (b) (c) is it constructed material? of lightweight

is the extent of projection less than 300mm beyond the building line? for overhead structures, is the extent of projection less than 600mm beyond the building line and minimum vertical clearance of 2.5m is maintained?

(14) If advertising sign is installed, (a) for advertising sign projecting over pavement, are minimum horizontal clearance of 1m from the pavement curb and minimum vertical clearance of 3.5m maintained? for advertising sign projecting over carriageway, is minimum vertical clearance of 5.8m maintained?

Not applicable Yes No Not indicated

(b)

Yes No Not indicated

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(15) If overhead A/C plants and associated supporting frames are installed within licence area, is the structural safety of such structures assessed by AP/RSE? (16) If A/C plant and associated supporting frames are installed outside the external wall, (a) (b) (c) are split-type air conditioning units installed? are they attached to external wall? are they projected less than 600mm from external wall?

Yes No Not indicated

Not applicable

Yes No Not indicated Yes No Not indicated Yes No Not indicated

(C) FSD Checklist 1. Fire Services Requirements

(1) Are the following particulars shown on the plans? (a) all doors and exits (b) kitchen, food hatch (if any) Not applicable (only one food hatch is allowed) (c) location of each and every stove (d) percentage of seating area to be partitioned by combustible materials to form cubicles (if any) Not applicable (e) percentage of the designed windows to be sealed up (if any) Not applicable (f) location of LPG chamber if LPG in cylinder is used as cooking fuel (the application should also be referred to Electrical & Mechanical Services Department for comments.) Not applicable Yes Yes Yes Yes No No No No

Yes Yes

No No

(g) location of the fuel tank and its quantity together with the piping layout if liquid fuel is used e.g. diesel, kerosene Not applicable (h) floor area and cubic volume of the premises

Yes

No

Yes

No

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2.

Ventilating System (2) Are ventilating system plans submitted? Yes No

(D) Recommendations 1. The proposed plans are acceptable for further processing. A joint site inspection by FEHD/BD/FSD staff on the premises will be conducted within ten working days and you will be informed by telephone of the date and time of the joint site inspection in advance. The proposed plans are NOT acceptable for further processing. Please note the shortcomings as indicated in this report for amendments. You may make another appointment with this office for a further Quality Audit bringing along with you three copies of the revised layout plans of the premises showing all amendments required, and quote the above file reference no.

2.

IMPORTANT NOTE: In your own interest, you are advised NOT to start the decoration works of your premises as the departments concerned may object to your proposal or the layout plans may be found unsatisfactory after the joint site inspection. ) Quality Auditor for Director of Food and Environmental Hygiene Tick as appropriate (Telephone ) _____________________________________________________________________________________ To : Director of Food and Environmental Hygiene, I fully understand the contents of this report and hereby acknowledge receipt of the original copy of this report. (

Signature of Applicant : Name of Applicant : Date :

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Appendix I (Para. 36) Note: This is a set of sample requirements and conditions for general information only. It may be varied according to the circumstances of individual cases. FULL GENERAL RESTAURANT LICENCE

STANDARD REQUIREMENTS IMPORTANT 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 the legislation 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. 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 provide three 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 The layout of the premises shall be in strict conformity with the plans submitted to the Licensing Authority for approval, except for such amendments as required by the Licensing Authority. The applicant is required to sign on each copy of the plans certifying that it is correct.

(2)

(3)

(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 the Building Authority must be presented by an authorized person or registered structural engineer. 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 amended plans for reconsideration of the Licensing Authority.) * 2. Delete as appropriate.

FOOD ROOMS 2.1 Food room area Not less than (state no.) square metres must be allocated for kitchen, food preparation and scullery purposes, of which (state no.) square metres must be solely for the kitchen.
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2.2

Floors, walls and ceilings


(1) The floor of every kitchen, food preparation room and scullery shall be surfaced 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. The internal surfaces of walls or partitions of every kitchen, food preparation room and scullery shall be surfaced with smooth light coloured non-absorbent materials or tiles to a height of not less than two metres. The junctions between the walls, partitions and floors must be coved (rounded). Remaining surfaces of walls and ceilings shall be limewashed or painted in a light colour. (1) Bar areas where no food preparation other than providing drinks or sushi and sashimi is carried out are exempted from the light colour requirement. 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, you may submit a sample for approval. (A colour which is not darker than light grey in density as compared to a 30% dotted screen comparator normally complies with this requirement.)

(2)

(Note :

(2)

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 fixed enclosures from floor to structural ceiling. All other food rooms must be separated from the rest of the premises by permanently fixed enclosures or service 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 room must be separated from the rest of the premises by permanently fixed enclosures from floor to structural ceiling.

2.4

Front food preparation room


Any food preparation room in the front of the restaurant must be :(a) (b) constructed of brick or other substantial and non-absorbent materials to a height of not less than 750 mm and permanently fixed in a position; separated from the street in the front and the seating accommodation/passage at the sides by fixed glazed panels carried up from the brickwork to the full height of the premises. The glazed panels at the sides shall be fixed to the foremost portion of the food stand along the length to an extent of not less than 1.2m; and provided with a fly and dust-proof showcase/cupboard for the storage of food.

(c)

(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 closets for 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 different sexes shall be segregated and separate entrance must be provided for persons of each sex. Note : (1) (2) (3) Every 500 mm of trough shall be deemed to be the equivalent of one urinal and each stall or bowl type urinal shall have a clear width of not less than 500 mm. The minimum internal dimension of the water closet compartment should not be less than 1,200 mm x 700 mm. Each urinal should have a user standing space of not less than 500 mm x 500 mm in front of it. In case where a urinal compartment is provided, the minimum internal dimension of the compartment should not be less than 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 not less 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 source of 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 be opened to the open air are less than 1/10th 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 that have a capacity to process air at a rate of more than one cubic metre per second or that serve 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 a ventilating 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 circuit system 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) (b) (State no.) extraction fan(s) with (state no.) cubic metres per minute capacity in (state position). (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 a height of at least 2.5 m above the ground or street level and in such a manner as not to be a nuisance. 4.6 Propulsion fans in kitchen/food preparation room A propulsion fan with ...............m3/min. capacity fitted with an air-duct obtaining fresh air from the 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 in such a manner as not to be a nuisance. There shall be no short-circuiting with the extraction 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 cooking stoves in the kitchen and food room. The exhaust must be arranged (a) to pass through a grease filter and, if required by the Licensing Authority, an air pollution control equipment like water scrubbers and electrostatic precipitators before discharging into the open air and in such a manner as not to be a nuisance or (b) to discharge into the open air at roof level as not to be a nuisance. A letter of compliance for ventilating systems installed in scheduled premises in respect of the installation shall be obtained from the Director of Fire Services.

(2)

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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 the external wall, preferably in the rear of the building. (*Note : The permission of the Building Authority and the Director of Environmental Protection (if the fuel consumption exceeding the statutory limit) must be obtained for any such chimney. It is the applicants responsibility 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 into any drain or sewer. (Please see the attached sketch for reference.) (Note : The installation of any underground grease-traps requires the approval of the Building 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 the seating 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 may require the approval of the Building Authority. It is the applicants responsibility 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 material* to the satisfaction 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.)

6.

OTHER FACILITES 6.1 Water supply Public mains water shall be laid on to the premises unless the Licensing Authority approves another source.

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6.2 Scullery accommodation (State no.) wash-up sink(s) of glazed earthenware, stainless metal or other approved materials of not less than 450mm in length (measured between the top inner 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 Licensing Authority 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 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 dish washer or bactericidal agent may be used. The type of the dish washer 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 for eating and drinking utensils in the food room of the premises shall be arranged in such a manner and position satisfactory to the Licensing Authority. (Note : A suggested layout for the washing and sterilization facilities is shown in the attached pamphlet.)

6.5 Storage of utensils Adequate cupboard space shall be provided for the storage of utensils, crockery and cutlery used in the food business. (Note : The suggested amount of cupboard space to be provided is 0.02 cu m for 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 from cracks 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
o

refrigerator indicating the temperature at which the food is being stored.


70

at a temperature not exceeding 10 C.

A thermometer shall be provided to each

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 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 and easily accessible 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 clean utensils, there shall be notices in Chinese characters each at least 50 mm 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 the conveyance of used utensils, there shall be notices in Chinese characters each at least 50 mm high in the following form : (English translation : This food lift is to be used only for the conveyance of used utensils.) (2) If only one food lift with one single compartment is provided : (i) (ii) it should be restricted for the conveyance of prepared food and clean utensils only; or 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 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 general 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 general restaurant licence shall be obtained from 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 and Mechanical Services (DEMS). A copy or the original of the Work Completion Certificate (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 in compliance with the various gas safety regulations and code of practice by a registered gas contractor. 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 the various gas safety regulations and code of practice by a registered gas contractor. When the installation 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 LICENCE STANDARD CONDITIONS

1.

The layout of the premises, other than furniture, shall be kept in strict conformity with that shown in the 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. 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. (a) All water laid on and used in connection with the business other than that for flushing and airconditioning purposes must be drawn from public mains or such other sources as may be approved by the Licensing Authority. If a water storage tank* is to be installed on the premises, the inside of the tank must be thoroughly cleansed and scrubbed with a solution of not less than 50 parts of chlorine to 1,000,000 parts of water every three months. The tank shall be kept empty if not in use. On completion of each periodical cleansing, the date of cleansing must be painted legibly and conspicuously on every tank. Upon receiving instruction from any health inspector, special cleansing as required must be carried out. 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.) 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. Adequate precautions must be taken to safeguard ice used in drinks against contamination. All fresh fruit juices shall be free from contamination by hand and extracted from the fruit by a juice extractor. 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. Only boiled water and/or distilled water shall be used for diluting drink mixes/fruit juices in the preparation of non-bottled drinks. All non-bottled drinks and liquid drink mixes/fruit juices used in the preparation of non-bottled drinks shall be stored in suitable containers with close-fitting covers or stoppers and kept separate from other commodities in a refrigerator.

2. 3.

(b)

(c) (d) (Note: * 4. 5. 6. 7. 8. 9.

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 used in the making of drinks.

12. The sale of non-bottled drinks shall be conducted only in conjunction with the business of the licensed 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 all times.

15. If wet towels are provided for the use of customers, a sterilizer must be used for sterilizing used towels. 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 be arranged 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 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 full operation. 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 until such 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 and acceptable to the Licensing Authority, shall conduct the business in person at the licensed restaurant.

74

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. 28. Water in every wet refrigerator (electric) and/or immersion cooler must be kept clean at all times. 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 course acceptable to the Licensing Authority, shall supervise the food business at the licensed premises in the course of its operation. Course certificates/other documentary proofs shall be kept at the licensed 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 that 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.

75

76

77

78

Appendix J (Para. 36) Note: This is a set of sample requirements and conditions for general information only. It may be varied according to the circumstances of individual cases. FULL LIGHT REFRESHMENT RESTAURANT LICENCE STANDARD REQUIREMENTS

IMPORTANT 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 the legislation 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. 1. LAYOUT 1.1 Plans (1) of 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 provide three copies of each plan, drawn to scale and in metric units, showing the final layout the premises and ventilating system installed for approval of the Licensing Authority. The layout of the premises shall be in strict conformity with the plans submitted to the Licensing Authority for approval, except for such amendments as required by the Licensing Authority. 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 the Building Authority must be presented by an authorized person or registered structural engineer. 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.

(2)

(3)

FOOD ROOMS 2.1 Food room area Not less than (state no.) square metres must be allocated for kitchen, food preparation and scullery purposes.
79

2.2

Floors, walls and ceilings

(1) The floor of every kitchen, food preparation room and scullery shall be surfaced 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. (2) The internal surfaces of walls or partitions of every kitchen, food preparation room and scullery shall be surfaced with smooth light coloured non-absorbent materials or tiles to a height of not less than 2 metres. The junctions between the walls, partitions and floors must be coved (rounded). Remaining surfaces of walls and ceilings shall be limewashed or painted in a light colour. (Note: (1) Bar areas where no food preparation other than providing drinks 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, you may submit a sample for approval. (A colour which is not darker than light grey in density as compared to a 30% dotted screen comparator normally complies with this requirement.) 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 fixed enclosures from floor to structural ceiling. All other food rooms must be separated from the rest of the premises by permanently fixed enclosures or service 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 room must be separated from the rest of the premises by permanently fixed enclosures from 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 a height of not less than 750 mm and permanently fixed in a position; (b) separated from the street in the front and the seating accommodation/passage at the sides by fixed glazed panels carried up from the brick-work to the full height of the premises. The glazed panels at the sides shall be fixed to the foremost portion of the food stand along the length to an extent of not less than 1.2m; and (c) provided with a fly and dust-proof showcase/cupboard for the storage of food. (Note: Please see the attached sketch for reference)
80

3.

SANITARY FACILITIES 3.1 Sanitary fitments (State no.) water closets and (state no.) flush urinals for males and (state no.) water closets for 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 different sexes 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 urinal and each stall or bowl type urinal shall have a clear width of not less than 500 mm. The minimum internal dimension of the water closet compartment should not be less than 1,200 x 700 mm. Each urinal should have a user standing space of not less than 500 mm x 500 mm in front of it. In case where a urinal compartment is provided, the minimum internal dimension of the compartment should not be less than 1000 mm (depth) and 500 mm (width).

(2) (3)

3.2 Ablution facilities (State no.) wash-hand basin(s) of glazed earthenware or other approved materials of not less 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 source of 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 be opened to the open air are less than 1/10th 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 that have a capacity to process air at a rate of more than one cubic metre per second or that serve 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 a ventilating 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.

81

4.3 Well water The water from any well used for air-conditioning must be arranged in a closed circuit system 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) (b) (State no.) extraction fan(s) with (state no.) cubic metres per minute capacity in (state position). (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 a height of at least 2.5 m above the ground or street level and in such a manner as not to be a nuisance. 4.6 Propulsion fans in kitchen/food preparation room A propulsion fan with _____m3/min. capacity fitted with an air-duct obtaining air from the 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 in such a manner as not to be a nuisance. There shall be no short-circuiting with the extraction 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 cooking stoves in the kitchen and food room. The exhaust must be arranged (a) to pass through a grease filter and, if required by the Licensing Authority, an air pollution control equipment like water-scrubbers or electrostatic precipitators before discharging into the open air and in such a manner and such a position as not to be a nuisance or (b) to discharge into the open air at roof level as not to be a nuisance. A letter of compliance for ventilating systems installed in scheduled premises in respect of the installation shall be obtained from the Director of Fire Services.

(2)

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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 the external 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 applicants responsibility 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 into any drain or sewer. (Please see the attached sketch for reference.) (Note : The installation of any underground grease-traps requires the approval of the Building 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 the seating 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 may require the approval of the Building Authority. It is the applicants responsibility 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 the satisfaction 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 Authority approves another source.

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6.2 Scullery accommodation


(State no.) wash-up sink(s) of glazed earthenware, stainless metal or other approved material 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 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 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 dish washer or bactericidal agent may be used. The type of the dish washer 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 for eating and drinking utensils in the food room of the premises shall be arranged in such a manner and position satisfactory to the Licensing Authority. (Note : A suggested layout for the washing and sterilization facilities is shown in the attached pamphlet.) 6.5 Storage of utensils Adequate cupboard space shall be provided for the storage of utensils, crockery and cutlery used in the food business. (Note : The suggested amount of cupboard space to be provided is 0.02 cu m for 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 from cracks 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 10C. 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 both on 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 and easily accessible 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 clean utensils, there shall be notices in Chinese characters each at least 50 mm 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 the conveyance of used utensils, there shall be notices in Chinese characters each at least 50 mm high in the following form : (English translation : This food lift is to be used only for the conveyance of used utensils.) (2) If only one food lift with one single compartment is provided : (i) (ii) it should be restricted for the conveyance of prepared food and clean utensils only; or 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 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 light refreshment 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 obtained from 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 and Mechanical Services (DEMS). A copy or the original of the Work Completion Certificate (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 in compliance with the various gas safety regulations and code of practice by a registered gas contractor. 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 the various gas safety regulations and code of practice by a registered gas contractor. When the installation 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

LIGHT

REFRESHMENT RESTAURANT STANDARD CONDITIONS

LICENCE

1.

The layout of the premises, other than furniture, shall be kept in strict conformity with that shown in the final plans approved by the Licensing Authority, and no alterations or additions shall be made to the premises without the prior approval of the Licensing Authority. 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. (a) All water laid on and used in connection with the business other than that for flushing and airconditioning purposes must be drawn from public mains or such other sources as may be approved by the Licensing Authority. If a water storage tank* is to be installed on the premises, the inside of the tank must be thoroughly cleansed and scrubbed with a solution of not less than 50 parts of chlorine to 1,000,000 parts of water every three months. The tank shall be kept empty if not in use. On completion of each periodical cleansing, the date of cleansing must be painted legibly and conspicuously on every tank. Upon receiving of instruction from any health inspector, special cleansing as required must be carried out.

2.

3.

(b)

(c) (d)

(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. * 4. 5. 6. 7. 8. 9. The provision of a water storage tank is not a licensing requirement of the Licensing Authority.)

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. Adequate precautions must be taken to safeguard ice used in drinks against contamination. All fresh fruit juices shall be free from contamination by hand and extracted from the fruit by a juice extractor. 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. Only boiled water and/or distilled water shall be used for diluting drink mixes/fruit juices in the preparation of non-bottled drinks. All non-bottled drinks and liquid drink mixes/fruit juices used in the preparation of non-bottled drinks shall be stored in suitable containers with close-fitting covers or stoppers and kept separate from other commodities in a refrigerator. All drinking straws (or tubes) shall be supplied to customers in the manufacturers original dustproof wrappings or other dust-proof containers.
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10.

11. 12. 13.

Only drink mixes obtained from licensed food factories or from other approved sources shall be used in the making of drinks. The sale of non-bottled drinks shall be conducted only in conjunction with the business of the licensed restaurant. 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. Each water closet must be provided with an adequate supply of toilet paper and kept clean at all times. If wet towels are provided for the use of customers, a sterilizer must be used for sterilizing used towels. Disposable cups used for serving of drinks shall be kept in dust-proof containers. Any fumes, steam and hot air from the stoves in the food room and any extraction fans must be arranged to discharge into the open air and such discharge shall not cause any nuisance. 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 all times. The system must be in operation during business hours. All smoke from the use of solid fuel and diesel oil shall be discharged through the chimney. The ventilating system must, at all times when the premises are open to the public, be kept in full operation. 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 until such time when such leakage of blockage is remedied. Sufficient dust-bins with close-fitting lids must be provided for the storage of all refuse and other waste matters awaiting disposal. Sufficient clean overalls or outer garments must be provided for all employees on duty. Immunization cards of all employees must be produced for cross check and inspection whenever requested by inspecting officers. The licensee, or a manager nominated by the licensee in writing to the Licensing Authority and acceptable to the Licensing Authority , shall conduct the business in person at the licensed restaurant.
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14. 15. 16. 17. 18.

19. 20. 21.

22. 23 24. 25.

26. 27. 28. 29. 30. 31. 32.

Personal effects such as clothing, footwear, luggage, umbrellas and toilet and other articles, must not be stored or left in any food room. Water in every wet refrigerator (electric) and/or immersion cooler must be kept clean at all times. The use of wooden or other duck boards must not be allowed on the premises. 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. No roasting or frying shall be employed in preparing the permitted Chinese snacks. Only such items of cooked food as endorsed on the licence shall be sold on the premises. Either the licensee or a person authorised by the licensee, who has attended a food hygiene course acceptable to the Licensing Authority, shall supervise the food business at the licensed premises in the course of its operation. Course certificates/other documentary proofs shall be kept at the licensed premises and be readily available for inspection on demand at all times. The licensee shall exhibit and keep exhibited a sign supplied by the Licensing Authority denoting that the premises have been licensed at a conspicuous place near the main entrance of the licensed premises.

32.

NON-STANDARD CONDITIONS The imposition of non-standard conditions will depend on the circumstances of each individual application.

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90

91

92

Appendix K (Para. 49(a)) LIST OF AFFECTING PUBLIC SAFETY

UNAUTHORIZED BUILDING WORKS

The following unauthorized building works in or affecting restaurant premises may constitute a risk to the safety of restaurant employees and patrons, in which case the Buildings Department will 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 in diameter on approved canopies subject to certification by AP/RSE that such canopies are in structurally sound condition and that the air-conditioning plants would not cause overloading or overstressing of such canopies] (c) Unauthorized canopies/projections over pavements or common areas. [Exception (1) : lightweight shopfront projections/extensions projecting not more than 300mm 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 not accommodating 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 horizontal clearance of 600mm from the curb of a pavement] [Exception (3) : advertising signs which are not in a dangerous condition and having a minimum vertical clearance of 3.5m and a minimum horizontal clearance of 1m from the curb 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 supporting structures) 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 more than 600mm from external wall]

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(e)

Overhead air-conditioning plants and associated supporting structures installed within the licence areas. [Exception : unless otherwise certified by AP/RSE as being structurally safe with supporting calculations]

(f) (g) (h)

Unauthorized obstructions to smoke vents. Unauthorized alteration or removal of compartment walls or fire resisting walls and doors. Unauthorized openings or slab over existing floors for food hoists and pipe ducts. [Exception : unless otherwise certified by AP/RSE as being structurally safe with supporting calculations]

Category 3 (a) (b) (c) (d) (e) Unauthorized reinforced concrete slabs filling up approved cockloft and staircase voids. Unauthorized cocklofts, intermediate floors and floor extensions Unauthorized staircases; unauthorized openings through existing slabs for staircases. Unauthorized removal, partial removal or major alteration of structural members. Unauthorized building works in common areas resulting in obstruction of means of escape from the restaurant premises or the building.

2. The Buildings Department will continue to advise on rejection of the issue of a licence until the unauthorized building works which pose risks to public safety have been removed or the risks to public safety have been eliminated. 3. If the removal or rectification of the unauthorized building works involves the carrying out of 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 the three-tier system of verification of compliance.

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Appendix L (Para. 53) CATEGORISATION OF TYPICAL BUILDING SATETY ISSUES

Category 1 (a) (b) (c) (d) (e) (f) Fire resistant doors to be self-closing Door across exit route to open in the direction of exit Misleading exit sign to be deleted Information on licensed plans as identified at Application Vetting Panel meeting stage e.g. licensed area to agree with site condition Means of escape to be clear of movable obstructions Auto sliding door at front entrance to remain openable during power failure

Category 2 (a) (b) (c) (d) (e) (f) (g) (h) (i) (j) (k) (l) (m) (n) (o) (p) (q) Door certificates certified by authorized person/registered structural engineer. Kitchen hatch shutter certificate. Exit route/door to be increased to a specified width. Door not to obstruct exit route at any point of its swing. No. of exit routes from the premises to be increased. Means of escape to be cleared of permanent obstructions, e.g. metal gates, protrusions of partition walls/rooms onto the exit route. Kitchen to be enclosed by walls and floors with specified fire resisting period (FRP). Shop front return to be not less than 450mm. Exit staircase to be enclosed by walls with specified FRP. Protected lobby to be provided. The separating wall/floor should have adequate FPR. Structural justification for screeding on slabs to raise floor levels, solid partition and fish tank etc. Structural justification for floor/wall opening. Structural justification for unauthorized removal of staircase. Removal of unauthorized rear yard structure, canopy and unauthorized structure attached to approved canopy, etc. Removal of unauthorized sign box, shop front extension and metal frame supporting airconditioning plant, etc. Acknowledgement of completion of approved alteration and addition work (Form BA 14)

Category 3 (a) (b) (c) (d) (e) (f) Unauthorized concrete slab over cockloft/staircase void. Unauthorized cockloft, intermediate floor and floor extension. Unauthorized steel or reinforced concrete staircase. Unauthorized opening through structural slabs and compartment walls. Design live load is inadequate. 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 DIVISION OF THE FIRE SERVICES DEPARTMENT Enquiries can be made by telephone, in writing or in person to the following

offices :-

Hong Kong and Kowloon West Regional Office Hong Kong Regional Office M/F, Sheung Wan Fire Station, 2 Western Fire Services Street, Sheung Wan, Hong Kong Tel: 2549 8104 Fax: 2559 3461 e-mail: lchfpro2@hkfsd.gov.hk Kowloon West Sub-Regional Office Room 601, 6/F, Tsim Sha Tsui Fire Station Complex, 333 Canton Road, Kowloon Tel: 2302 5322 Fax: 2722 5256 e-mail: lckfpro@hkfsd.gov.hk New Territories and Kowloon East Regional Office New Territories 'East & South' Regional Office Room 402, 4/F, West Wing, Tsim Sha Tsui Fire Station Complex, 333 Canton Road, Kowloon. Tel: 2302 5341 - 2302 5351 Fax: 2604 4425 e-mail: lcstfpro@hkfsd.gov.hk Kowloon East Sub-Regional Office Room 403, 4/F, West Wing, Tsim Sha Tsui Fire Station Complex, 333 Canton Road, Kowloon. Tel: 2302 5311 Fax: 2722 5256 e-mail: lckfpro@hkfsd.gov.hk

New Territories 'North & West' Sub-Regional Office Room 402, 4/F., West Wing, Tsim Sha Tsui Fire Station Complex, No.333 Canton Road, Kowloon, Hogn Kong Tel: 2302 5372 - 2302 5381 Fax: 2443 1411 e-mail: lcstfpro@hkfsd.gov.hk Ventilation Division Engineer (Ventilation) 5/F, Licensing and Certification Command, Fire Services Headquarters Building, No.1 Hong Chong Road, Tsim Sha Tsui East, Kowloon, Hong Kong Tel: 2718 7567 Fax: 2382 2495 e-mail: fsvent@hkfsd.gov.hk

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Appendix N (Para. 57)

SAMPLES OF CERTIFICATE/LICENCE/LETTER REQUIRED 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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98

99

100

101

PS 224b

ATTACHMENT Owner's Obligations in respect of Annual Inspection of Ventilating Systems under 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 not exceeding twelve months, and a certificate to be issued by the registered specialist contractor (ventilation works category) stating whether or not in his opinion, the damper, filter or precipitator, or all of them, are in safe and efficient working order. Only a registered specialist contractor (ventilation works category) may issue a certificate and a list of those so authorised is available for inspection by any person free of charge at any city District Office or Fire Services Department premises including the Fire Protection Command (address is on the covering letter). The only items to be certified are fire dampers, air filters and precipitators, and any or all the 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 Fire Services, 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 to seek quotations from a number of registered specialist contractors (ventilation works category) before selecting the contractor you will engage. Remember, immaterial of the reason, it is an offence not to renew your certificate by the due date. You are requested to note reminders will not be issued for certificates subsequently required in 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 and windows 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 whom the premises are designed to accommodate. A ventilating system, which shall be independent of any ventilating system provided for the seating accommodation, shall be provided for the kitchens 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 to accommodate more than 25 customers, at least 50% of the provision required for the issue of a full licence have been provided. 3. Water supply : Public mains water shall be laid on to the premises. Otherwise, potable water with quality satisfying the criteria as laid down in Volumes 1 and 2 of the Guidelines for 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 and scullery accommodation. *5. Food room areas: Not less than................(state no.) square metres shall be allocated for kitchen, food preparation and scullery purposes, of which..............(state no.) square metres shall 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 for kitchen, food preparation and scullery purposes. (Note : Applicable to Light Refreshment Restaurant Licences) 7. 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 fixed enclosures from floor to structural ceiling. All other food rooms must be separated from the rest of the premises by permanently fixed enclosures or service 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 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 premises shall 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 by fixed glazed panels carried up from the brickwork to the full height of the premises. The glazed panels at the sides shall be fixed to the foremost portion of the food stand along the length to an extent of not less than 1.2 m; and provided with a fly and dust-proof showcase/cupboard for the storage of food.

(c)

9. Floor of food rooms : The floor of every kitchen, food preparation room and scullery shall be surfaced 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 every kitchen, food preparation room and scullery shall be surfaced with smooth light coloured non-absorbent materials or tiles to a height of not less than 2 m. The junctions between the walls, partitions and floors shall be coved (rounded). Remaining surfaces shall be limewashed or painted in a light colour. (Note : (1) (2) Bar areas where no food preparation is carried out are exempted from the light colour requirement. 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, you may submit a sample for approval. A set of light colour samples complying with the light colour requirement is available at the Food and Environmental Hygiene Department Licensing Offices for general reference.

11. Metal hoods and ducts : A metal hood properly connected to an air-duct fitted with an extraction fan with at least.............cubic metres per minute capacity shall be provided over all food cooking equipment such as ranges, meat roasting ovens, deep fat fryers and barbecues in the food room. The exhaust 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 as water scrubbers and electrostatic precipitators to effectively remove cooking odours, smoke, steam, grease and vapours before discharging into the open air at a height of at least 2.5m above the ground or street level 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 Environmental Protection (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 Building Authority. 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 other approved 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 be connected to public mains water supply or source of water supply approved by the Licensing 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 required under requirement no. 2 above, at least one wash-hand basin of glazed earthenware or other materials of not less than 350mm in length (measured between the top inner rims) as approved by the Licensing Authority shall be provided in each kitchen, food preparation room and scullery. For large food rooms which accommodate a large number of staff, the standard provision is one basin for every 20 staff. Every basin shall be connected to public mains water supply or source of water supply approved by the Licensing Authority and fitted with a waste pipe connected to a proper drainage system. 16. Sterilization facilities : At least one sterilizer of not less than 23 -litre capacity shall be provided 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 dish washing 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 storage of utensils, crockery and cutlery used in the food business. (Note : The suggested amount of cupboard space to be provided is 0.02 cubic metre for each 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 o perishable food at a temperature not exceeding 10 C. A thermometer shall be provided in each 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 OF PROVISIONAL ( ) LICENCE


To : Assistant Secretary, Hong Kong & Islands/Kowloon/New Territories* Licensing Office, Food and Environmental Hygiene Department (Chinese) (Mr./Ms.*)

Name of applicant : (English) Address of premises : Tel. no. : With reference to my

Fax no. : application for a Provisional

____________ Licence in respect of the above-mentioned premises dated ____________ (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 the following certificates of compliance : (a) Certificate of Compliance A (Health Requirements) *(b) Certificate of Compliance B (Building Requirements) *(c) Certificate of Compliance C (Fire Services Requirements) *(d) Certificate of Compliance D (Ventilation Requirements) together with three copies of ventilating system layout plans, drawn as nearly as possible to scale, showing the final layout of the ventilating system installed in the premises *(e) Certificate of Compliance UBW-1 (Free of Unauthorized Building Works Requirements). I understand that all matters covered by the enclosed certificates are subject to verification by the Licensing Authority. (dd/mm/yyyy) and enclose herewith

Date (dd/mm/yyyy) * Please delete where appropriate.


FEHB 89 (4/2006)

Signature of applicant

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