1. Place of preparation / seller is dirty.
Dirty and smelly places of preparation/sale can attract flies or other insects to land. Also, this area can carry germs from flies or insects and splashes of water while walking. This act is wrong and can be subject to enforcement action under by-law 4 (1).
2. Using water from private/public toilets.
Water from the toilets or from places used for urinating/defecating and bathrooms may be dirty. This is because there are splashes of water while urinating/defecating and bathing. This water is not only dirty but can carry harmful germs. Such acts can be subject to action under by-law 3(b).
3. Using water other than mains tap water.
Using water from other sources that may not guarantee cleanliness. The water used may contain germs that can cause diseases to consumers. This is an offence punishable under by-law 3(a).
4. Personal hygiene of food handlers and dirty clothes.
The condition of oneself and dirty clothes can be subject to enforcement action under by-law 7 (1).
5. Food packaging for sale.
Selling of any food using paper with writing or printing on it is an offence and enforcement can be taken under by-law 12 (5).
6. Dirty surroundings.
Dirty surroundings can have side effects that can endanger consumer health. Such conditions also become breeding grounds for insects, such as flies, cockroaches and others. Such surroundings can be subject to enforcement action under by-law 4(2).
7. Using dirty cloths to clean utensils and food packages.
Using cloths that have been used to wipe dust or other dirty objects to wipe utensils and food packages is disgusting and hazardous to consumer health. This offence can be subject to action under by-law 9.
8. Dirty utensils are used for cooking activities.
Using dirty utensils such as ladles, spatulas and others can endanger consumer health as these dirty utensils often become a breeding ground for germs. This condition can be subject to action under by-law 15 (2).
9. Using dirty serving utensils.
Serving utensils must be cleaned after each use. This is to prevent leftovers from previous meals from sticking and breeding germs. This condition can be subject to action under by-law 14 (1).