3.7.6.

(1) The requirements of this Subsection apply to all food premises.

(1) Except as provided in Sentence (2), floors and floor coverings shall be tight, smooth and non-absorbent in rooms where,

(a) food or drink for human consumption, or an ingredient of food or drink for human consumption, is manufactured, processed, prepared, stored, displayed, handled, served, distributed, sold or offered for sale,

(b) utensils are washed, or

(c) washing fixtures or toilet fixtures are located.

(2) Carpeting may be used in areas where food is served.

(3) Wall and ceiling finishes of rooms and passageways shall be easy to clean.

(1) A room containing a water closet shall be located where,

(a) it does not open directly into any room or area where food or drink for human consumption, or an ingredient of food or drink for human consumption, is intended to be stored, prepared, processed, distributed, served, sold or offered for sale, and

(b) it is not necessary for the public to go through the food preparation areas to gain access to the plumbing fixtures.

(2) Except as permitted in Sentence (3), a room containing plumbing fixtures for the public and employees in a restaurant shall be located in the restaurant.

(3) A room containing plumbing fixtures for the public in Sentence (2) need not be located in the restaurant if,

(a) the room is located in the building containing the restaurant, and

(b) the distance of travel between the restaurant and the room is not more than 45 m.

(1) A separate lavatory for the handwashing of employees shall be constructed in a location convenient for employees in each manufacturing, processing and preparation area.

(2) If equipment and facilities for the cleaning and sanitizing of utensils are provided, they shall consist of,

(a) mechanical equipment, or

(b) drainage racks of corrosion-resistant materials and,

(i) a three-compartment sink or three sinks, or

(ii) a two-compartment sink or two sinks, where the first compartment or sink can be used effectively for washing and rinsing and the second compartment or sink can be used effectively for sanitizing.

(3) A retail food premises is exempt from compliance with this Article if its eating and drinking area does not exceed 56 m² and any one or more of the following applies:

(a) it is designed to sell only cold drinks in or from the original container,

(b) it is designed to sell only frozen confections in the original package or wrapper,

(c) it is designed to prepare and sell only hot beverages,

(d) it is designed to prepare and sell only popped corn, roasted nuts or french-fried potatoes,

(e) it is designed to sell only food or drink for human consumption that,

(i) is pre-packaged at a premises other than the food premises at which it is being offered for sale, and

(ii) is not capable of supporting the growth of pathogenic organisms or the production of the toxins of such organisms.

(1) A hot and cold water supply shall be provided to,

(a) every plumbing appliance and fixture required by Article 3.7.6.4.,

(b) every area where food or drink for human consumption, or an ingredient of food or drink for human consumption, is manufactured, processed or prepared, and

(c) every area where utensils are washed.

(2) This Article does not apply to a retail food premises described in Sentence 3.7.6.4.(3).

(1) In a food premises, where dressing rooms are provided for employees, there shall be separate dressing rooms for males and females that,

(a) are large enough for the employees to change and store their clothing, and

(b) are equipped with lockers or other facilities suitable for storing the clothing of the employees.

(2) Every room containing sanitary units for employees shall have a floor area not less than 2.3 m².

(1) A room or space intended to be used as sleeping quarters shall not open directly into any room where food or drink for human consumption, or an ingredient of food or drink for human consumption, is manufactured, processed, prepared, stored, displayed, handled, served, distributed, sold or offered for sale.