(1) In every establishment to which the Act applies and wherein work regarding the employment of contract labour is likely to continue for six months and wherein contract labour numbering one hundred or more are ordinarily employed an adequate canteen shall be provided by the contractor for the use of such contract labour within sixty days of the date of coming into force of the rules in the case of the existing establishments and within 60 days of the commencement of the employment of contract labour in the case of new establishments.
(2) If the contractor fails to provide the canteen within the time laid down the same shall be provided by the principal employer within sixty days of the expiry of the time allowed to the contractor.
(3) The canteen shall be maintained by the contractor or principal employer, as the case may be, in an efficient manner.
43. (1) The canteen shall consist of at least a dining hall, kitchen, store room, pantry and washing places separately for workers and for utensils.
(2) (i) The canteen shall be sufficiently lighted at all times when any person has access to it.
(ii) The floor shall be made of smooth and impervious material and inside walls shall be lime washed or colour-washed at least once in each year:
Provided that the inside walls of the kitchen shall be lime-washed every four months.
(3) (i) The precincts of the canteen shall be maintained and in a clean and sanitary condition.
(ii) Waste water shall be carried away in suitable covered drains and shall not be allowed to accumulate so as to cause a nuisance.
(iii) Suitable arrangements shall be made for the collection and disposal of garbage.
44. (1) The dining hall shall accommodate at a time at least 30 per cent, of the contract labour working at a time.
(2) The floor area of the dining hall, excluding the area occupied by the service counter and any furniture except tables and chairs shall be not less than one square metre per diner to be accommodated as prescribed in sub-rule (1).
(3) (i) A portion of the dining hall and service counter shall be partitioned off and reserved for women workers, in proportion to their number.
(ii) Washing places for women shall be separate and screened to secure privacy.
(4) Sufficient tables, stools, chairs or benches shall be available for the number of diners to be accommodated as prescribed in sub-rule (1).
45. (1) (i) There shall be provided and maintained sufficient utensils, crockery, cutlery, furniture and any other equipment necessary for the efficient running of the canteen.
(ii) The furniture, utensils and other equipment shall be maintained in a clean and hygienic condition.
(2) (i) Suitable clean clothes for the employees serving in the canteen shall also be provided and maintained.
(ii) A service counter, if provided, shall have top of smooth and impervious material.
(iii) Suitable facilities including an adequate supply of hot water shall be provided for the cleaning of utensils and equipment.
46. The foodstuffs and other items to be served in the canteen shall be in conformity with the normal habits of the contract labour.
47. The charges for foodstuffs, beverages and any other items served in the canteen shall be based on ‘no-profit, no loss’ and shall be conspicuously displayed in the canteen.