CPA · Minimum Housing and Health Standards
IV. Equipment And Furnishings
14 Food Preparation Facilities
which includes:
(i) a kitchen sink that is supplied with potable hot and cold water and
suitably sized to allow preparation of food, washing utensils and
any other cleaning operation; and
(ii) cupboards or other facilities suitable for the storage of food; and
(iii) a counter or table used for food preparation which shall be of
sound construction and furnished with surfaces that are easily
cleaned; and
(iv) a stove and a refrigerator that are maintained in a safe and proper
operating condition. The refrigerator shall be capable of
maintaining a temperature of 4 degrees C. (40
0F).
(b) Shared Kitchen Facilities
Occupants of a housing premises with more than one dwelling may share
food preparation facilities provided that:
(i) the food preparation facilities are located in a common kitchen
room,
(ii) the occupants have access to the common kitchen room from a
public corridor without going outside the building,
(iii) the common kitchen room is located on the same floor as, or on the
next storey up or down from the floor on which the dwelling unit is
located,
(iv) the food preparation facilities shall not serve more than eight
persons, and
(v) the refrigerator shall provide a minimum volume of two cubic feet
of storage for each intended occupant.
(c) This section does not apply to a hotel/motel, or other housing premises
where meals are provided.
(d) The owner shall be responsible for the provision and operating condition
of the cooking and refrigeration equipment supplied by the owner, unless
the rental agreement stipulates that the tenant is responsible.