(1) The employer of every industrial premises wherein not less than 250 employees are ordinarily employed shall provide in, or near the industrial premises, a canteen.
(2) The canteen shall not be situated within 15.2 meters of any latrine, urinal or any other source of dust.
(3) The canteen building shall consist of at least a dining hall, kitchen, store room and pantry in addition to washing places separately for employees and for utensils.
(4) The minimum height of the building shall not be less than 3.7 meters and all the walls and roof shall be of suitable heat-resisting materials and shall be water-proof. There shall be provision for adequate ventilation. The doors and windows shall be of fly-proof construction.
(5) The canteen shall be sufficiently lighted at all times when any person has access to it.
(6) (a) In every canteen –
(i) all inside walls of rooms and all ceilings and passages and staircases shall be lime-washed or colour-washed at least once in each year or painted once in three years dating from the period when last lime-washed or colour-washed or painted as the case may be.
(ii) all wood-world shall be varnished or painted once in three years dating from the period when last varnished or painted.
(iii) all internal structural iron or steel work shall be varnished or painted in three years dating from the period when last varnished or painted:
Provided that the inside portion of the walls of the kitchen shall be lime-washed once in every four months;
(b) The dates on which lime-washing, colour-washing, vanishing or painting is carried out shall be entered by the employer in the Register maintained in Form III.
(7) The precincts of the canteen shall be maintained in a clean and sanitary condition. Waste water shall be carried away in suitable covered drains and shall not be allowed to accumulate so as to cause a nuisance. Suitable arrangements shall be made for the collection and disposal of garbage.
४६ सबहार गजट (अिाधारण), २६ जिवरी १९६९
(8) (a) The dining hall shall accommodate at a time at least 30 per cent of the employees working at a time.
(b) The floor of the dining hall, excluding the area occupied by the service counter and any furniture except tables and chairs shall be not less than 93 square meters per dinner to be accommodated as specified in clause (a).
(c) A portion of the dining hall and service counter shall be partitioned off and reserved for women employees in proportion to their number washing places for women shall be separate and screened too secure privacy.
(d) Sufficient tables, chairs, or benches shall be available for the numbers of dinners to be accommodated as specified in clause (a).
(9) (a) There shall be provided and maintained sufficient utensils, crockery, cutlery, furniture and any other equipment necessary for the efficient running of the canteen. Suitable clean clothes for the employees serving in the canteen shall also be provided and maintained.
(b) The furniture utensils and other equipment shall be maintained in a clean and hygienic condition. A service counter, if provided, shall have a top of smooth and impervious material. Suitable facilities including an adequate supply of hot water shall be provided for the cleaning of utensils and equipments.
(c) Food and food materials shall be stored in fly-proof safes and handled with the help of wooden or suitable metal forceps whichever is convenient. Vessels once used shall be scalded before being used again.
(10) Food, drinks and other items served in the canteen shall be served on a no-profit no-loss basis.
CHAPTER-IV WORKING HOURS, LEAVE, APPPEALS IN CASES OF DISMISSAL, ETC.