Catering Establishments Regulations, 2004

L.N. 175 of 2004

MALTA TRAVEL AND TOURISM SERVICES ACT

(CAP. 409)

Catering Establishments Regulations, 2004

IN exercise of the powers conferred by article 47 of the Malta

Travel and Tourism Services Act, the Minister for Tourism and

Culture, on the recommendation of the Malta Tourism Authority,

has made the following regulations.

(1) The title of these regulations is the Catering

Establishments Regulations, 2004.

(2) These regulations shall come in force on the 1st

January, 2005.

RESTAURANT DETAILED STANDARDS

GENERAL

Name display

Name display in good condition

Name display well lit at night

Plaque/Notice indicating the establishment's maximum

capacity displayed within the premises entrance

Front

Facade is in good condition, good level of maintenance

Entrance doors kept clean

Entrance doors in good condition

Menu display

Copy of menu is displayed outside the restaurant and

suitably lit in the dark

Items shown at outside menu display, including any

additional charges, shall be priced

Business hours are to be shown at outside display

Phone facilities

Phone facilities for clients' use

Lift

Lift is required if premises consist of 3 floors and more

(including ground floor)

(unless premises is considered by MEPA to be a heritage

building and the provision of a lift cannot therefore be

authorised by MEPA)

Additional services

Reservation services: Tables can be booked in advance

Credit card payment service

ENTRANCE

Entrance

Deliveries are carried out in a way not to disrupt or

interfere with clients

Cloakroom facilities

Cloakroom facilities

Lounge area

Welcome area with relative furniture and furnishings

Lounge area providing appropriate seating

PRODUCT RANGE AND SERVICES

Menu

Well presented menu

Menu shall list all available dishes and any applicable

charges

Menu in English

Menu available in two other languages on request.

Availability of special diet meals on request

A la Carte Menu

A la carte menu available

Starters, Main Courses and Desserts - a minimum of 3

different choices

Starters, Main Courses and Desserts - a minimum of 5

different choices

Set lunch and dinner

Daily set lunch and/or dinner

At least 1 starter, 3 main courses and 3 desserts

At least 2 starters, 4 main courses and 4 desserts

Bread service

Standard bread service: served in a basket/ on a plate, side

plate and cutlery

At least 2 types of bread

Bread served on a dish or similar with butter

Wine list

List of foreign and local wines

List of foreign and local wines: more than 10 brands

Sparkling wine: a minimum of two brands

Champagne: a minimum of two brands

Wine service

Branded wines are presented in front of client

All wines are presented and served in front of client

Rose/white wine/champagne are kept chilled once opened

and served

Bottled beverages served by waiter on the table

Offered services

Partial table service ( at least beverage service and table

clearing during meal consumption)

Full table service (meal and beverages served on the

table, constant table clearing)

Ongoing beverage service (beverages are continuously

refilled by the waiter)

Table cleaning (removal of crumbs) after the main course

If buffet is offered, cold food must be displayed

refrigerated at 10ºC or less

If buffet is offered, hot food must be displayed at 65 ºC or

more

DINING AREA

Dining area (applicable to any indoor or outdoor area)

Dining tables and seating

A minimum of 0.8 m 2 space per seated person

A minimum of 1m 2 space per seated person

A minimum of 1.2m 2 space per seated person

No Smoking areas

Separate "no smoking" areas

Comfort

Natural or mechanical ventilation

Air-conditioning system, in enclosed areas (dining area

and bar if applicable)

(unless premises is considered to be a heritage building

by MEPA and the installation of air-condition units

cannot therefore be authorised by MEPA)

Heating system in all public areas (if open in winter time)

Adjustable lighting to provide different levels of lighting

for day and evening service, as well as for cleaning

Table accessories

Table linen

Dining tables with table cloths, table mats or polished

surface

Dining tables with table cloths or table mats

Dining tables covered in linen table cloths, or similar in

quality, touch and look

Napkins

Paper napkins provided for meals

Linen napkins provided for meals

Plates and cutlery

Cutlery: stainless steel or similar

Appropriate cutlery for meat and fish

Designed plates (shape, colours, logos, etc) or of well

known brand

Other table accessories

Salt and pepper

Fresh pepper grinder

Extra spices and sauces

Vinegar and oil bottles

Refrigerated display

Refrigerated display for pastry and cold products if such

products are available

Trolley Service

Liqueur trolley

Terrace, outdoor dining facility

If open space is provided, sun shade is required in

summer day time

Same standards as in dining room apply

BAR

Dispense bar to be available for Second and Third Class restaurants,

Cocktail bar to be available for First Class restaurants

Equipment

Bar counter

Seating facilities

Refrigeration area for beverages, close or within bar

counter

Wash hand basin with continuous supply of hot and cold

water

Glass washing facilities with continuous supply of hot

and cold water

Provision of ice cubes

Espresso coffee machine*

If tap beer is served, a drip tray shall be provided and kept

clean at all times

If tap beer is served, the supply system shall be cleaned

regularly according to supplier instructions

Ashtrays: clean supply available

Drip mats

* equipment not necessarily in bar area

Glassware and crockery

Appropriate glasses for soft drinks, beer, wine and spirits

Appropriate crockery for coffee, tea and other hot

beverages

Beverage price list

Beverage price list in English

PUBLIC TOILETS

Toilet equipment

Toilet facilities

Visible signposting for toilets

Separate toilets (female/male)

Water closets in separate lockable cubicle

One toilet brush for each cubicle

One clothes hook for every compartment

Sufficient supply of toilet paper

Wash hand basin with continuous supply of hot and cold

water

Additional wash hand basin with continuous supply of

hot and cold water if more than two cubicles are available

Soap on dispenser

Disposable hand drying facilities

Mirror with suitable lighting

Each bathroom with an effective system of natural or

mechanical ventilation

Sanitary bin with lid (for female toilets) per cubicle

Sanitary bags (for female toilets) per cubicle

Ashtray

Toilets fully tiled or covered with impervious material

STAFF

Appearance

Personal identification tag

Clothes: clean and ironed

Staff uniforms

Staff shall be well groomed, reflecting the standard of the

catering establishment

No smoking allowed

Language Proficiency

Supervisor speaks two languages other than Maltese

Waiting staff able to speak English

Kitchen staff

Staff uniform: all staff to wear uniform and head

cap/overalls

Changing facilities

Staff changing room with lockers available*

Staff toilet facilities

Toilet facilities

Water closets in separate lockable cubicle

Wash hand basin with continuous cold and hot water

supply

Wash hand basin with signage instructing staff to wash

their hands regularly

Disposable hand drying facilities

Disinfecting soap on dispenser

Mirror with suitable lighting

Each toilet with an effective system of natural or

mechanical ventilation

Sanitary bag

Sanitary bin with lid

Toilets fully tiled or covered with impervious material

Staff Training

All staff members shall at least be in possession of

evidence indicating that they have followed a proper

induction programme as recognized by the Authority

Operators of catering establishments shall provide staff

training on a regular basis

* compulsory for new development

KITCHEN

Condition and equipment

Situated as to avoid noise, smoke, smells or similar

Windows or ventilation spaces with insect screens

Non-slip kitchen floor

Shelving and work tops made of anticorrosive, innocuous

materials (not wood)

Extraction hood system should be properly maintained

(filters, etc.)

General and refrigerated storage area

Insecticide machine or similar in good functioning order

at all times

Sink with hot and cold water supply

Use of rags to handle hot equipment

Food preparation

Separate food preparation area

Adequate heating and cooking equipment

Processed food in cold room: maximum temperature 18ºC

Finished products never stored over 10ºC

Circulation flows avoiding contact of raw food products

with residue

Eating is forbidden in kitchen and a sign indicating this

shall be clearly displayed

Smoking is forbidden in kitchen and a sign indicating this

shall be clearly displayed

Fire blankets and fire extinguishers available in kitchen

Properly equipped first aid box

Sanitary facilities

Wash hand basin

Wash hand basin with signage instructing staff to wash

their hands regularly

Continuous supply of cold and hot water

Disposable hand drying facilities

Disinfecting soap on dispenser

Cold storage facilities for products

Separate cold chambers for storage of meat, fish, dairy

products, fruits and vegetables

Frozen food (-18ºC)

Fish and meat (0-3ºC)

Vegetables, eggs, cooked food and other (between 2ºC

and 10ºC)

Temperature control of all rooms (external visual

controller)

Shelving and working tops made of anticorrosive and

innocuous material (not wood)

No mixing of raw and prepared products in storage area

All products covered

No product in direct contact with the shelf or the floor

All containers kept closed

Defrosting system: never letting food defreeze at more

than 10ºC

Register kept for temperature control

Food and Beverage products not delivered during normal

opening hours

Product storage in other areas

Ventilated area: natural and/or mechanical

Separate storage for cleaning products and food and

beverage products

Regular pest control inspections and documentation of

such inspections to be kept

Refrigerated garbage room *

Ventilated garbage area

Cleanliness

Kitchen floors must be kept clean at all times

Walls and ceilings are in good condition: they do not

defoliate

Drain outlets on kitchen floors are secured against odours

and parasites

Refrigerators and cold storage rooms kept clean and well

maintained at all times

Deep freeze cabinets shall be defrosted, cleaned and

disinfected regularly

All kitchen equipment shall be kept clean and in good

working condition at all times

* compulsory for new development

FIRE SAFETY

Safety

Specification of maximum covers (number of persons) in

each enclosed public area

If applicable: emergency rules clearly displayed next to

lift and other areas

Emergency signs and exit signs visible day and night

Evacuation ways kept clear

"No Exit" signs displayed on non evacuation doors

Performance of an evacuation staff exercise: minimum

once each year

Emergency and evacuation notices for staff

Establishments to maintain shortest designated exit route

Emergency lighting in good functioning order

Fire safety

First aid fire fighting equipment available to service all

areas

All first aid fire fighting equipment kept in good working

order, last revision is indicated

All fire fighting equipment is easily accessible

"No smoking area" sign in danger areas

Automatic fire alarm

Fire retardant containers for refuse area

Certificate of

maintenance and repair of fire fighting

equipment by professional person

All staff shall be trained in the use of fire fighting

equipment

MAINTENANCE

Cutlery, glassware and crockery, as well as sanitary ware

shall be kept well maintained at all times.

Kitchen equipment, other equipment as well as air-

conditioning units shall be kept well maintained at all

times.

Furniture, furnishings, fittings, lighting, linen and table

accessories shall be kept well maintained at all times.

The areas within the establishment, including the walls,

floors, ceilings, as well as the façade, shall be kept well

maintained at all times.

(1)

In these regulations, unless the context otherwise

requires>-

“the Act” means the Malta Travel and Tourism Services

Act<

“bar” means a catering establishment accessible to the

public, providing seating facilities, where the primary purpose

is the sale of alcoholic and non-alcoholic beverages for

consumption on the premises but excluding the offer of food

items against payment, in accordance with the standards as set

out in the Fourth Schedule to these regulations<

“discotheque” means an establishment accessible to the

public, where the primary purpose is the provision of dancing

facilities as well as the playing of amplified or live music, in

accordance with the standards as set out in the Fifth Schedule

to these regulations<

“kiosk” means a catering establishment accessible to the

public, being either a fixed kiosk or a kiosk on a fixed site where

the primary purpose is the sale of food and, or beverages for

consumption off the premises in accordance with the standards

as set out in the Sixth Schedule to these regulations<

“nightclub” means a catering establishment accessible to

the public, where the primary purpose is the provision of live

entertainment or singing as well as the sale of beverages in

accordance with the standards as set out in the Fifth Schedule

to these regulations<

“restaurant” means a catering establishment accessible to

the public, where the primary purpose is the sale of food for

consumption on the premises, on a table service basis in

accordance with the standards as set out in the Second Schedule

to these regulations<

“snack bar” means a catering establishment accessible to

the public, where the primary purpose is the sale of food for

consumption on or off the premises, on a table or counter service

basis, in accordance with the standards as set out in the Third

Schedule to these regulations<

“seating facilities” mean the provision of tables, chairs and,

or other seating arrangements intended for use for the

consumption of food and, or beverages on the premises.

(2) Unless otherwise defined in these regulations, words

and expressions used in these regulations and which are also used in

the Act have the same meaning as in the Act.

SNACK BARS DETAILED STANDARDS

GENERAL

1.1 Name display

1 Name display in good condition

2 Name display well lit at night

3 Plaque / notice indicating the establishment's maximum

capacity displayed within the premises entrance

1.2 Facade (if applicable)

1 Facade is in good condition, good level of maintenance

2 Entrance doors are kept clean

3 Entrance doors are in good condition

1.3 Menu/price list display

1 Copy of menu and price list is displayed outside premises

2 Items shown at outside menu display, include additional

charges, shall be priced

3 Business hours are shown at outside display

1.4 Lift

Lift is required if premises consist of 3 floors and more

(including ground floor)

(unless premises is considered by MEPA to be a heritage

building and the provision of a lift cannot therefore be

authorised by MEPA)

ENTRANCE

2.1 Entrance

B

1 Deliveries are carried out in a way not to disrupt or interfere

with clients

2.1 Cloakroom facilities

1 Cloakroom facilities

PRODUCT RANGE AND VARIETY

3.1 Menu

1 Menu display in English (applicable to snack bars in tourist

zones)

2 Well presented menu

3 Menu shall list all available dishes and any kind of applicable

charges

4 Availability of special diet meals on request

3.2 Menu variety

1 Provision of snack/ finger food

2 Cold and hot food

3.3 Beverage variety

1 Coffee and tea

2 Decaffeinated coffee

3 Bottled non alcoholic drinks including sparkling water, a

minimum of 5 brands

4 Bottled non alcoholic drinks, a minimum of 10 brands

5 Beer: a minimum of 3 brands

6 Beer: A minimum of 5 brands

7 Spirits: minimum of 5 brands

8 Spirits: minimum of 15 brands

3.4 Bread service

1 Bread available

DINING FACILITY

4.1 Dining area (applicable to any indoor or outdoor area)

1 Dining tables and seating

2 A minimum of 0.7m 2 of space per seated person (if dining

area is available)

4.2 Comfort

1 Air-conditioning system, in enclosed areas (dining area and

bar if applicable)

(unless premises is considered to be a heritage building by

MEPA and the installation of air-condition units cannot

therefore be authorised by MEPA)

2 Heating system (if open during winter)

4.3 Table linen and napkins

1 Paper napkins

2 If no table cloth is provided, the table should have a polished

surface

4.4 Glassware

1 Glasses

2 Glasses or plastic cups

4.5 Cutlery

1 Cutlery

2 Cutlery or similar (plastic)

4.6 Table accessories

1 Salt and pepper

2 Extra sauces

3 Vinegar and oil bottle

4.7 Terrace, outdoor dining facility

1 If open space is provided, sun shading is required during the

day in summer

2 Same standards apply as in dining room

3 Provision of waste receptacles for customer's refuse

B

SERVING COUNTER

5.1 Service Counter

1 Service counter

5.2 Serving counter equipment

1 Paper napkins available

5.3 Snack display

1 Refrigerated display of cold snack products at 10ºC or less (if

applicable)

2 Hot display counter: at 65ºC or more

All fresh products kept hygienically covered (e.g. bakery

3 products, etc.)

4 Insecticide machine or similar (may also be located in

kitchen/ cooking area) in good functioning order at all times

5 Extractor hood with filters required if food is heated or

prepared on site

5.4 Ice cream vending machine (if applicable)

1 Machine and dispenser head kept clean

PUBLIC TOILETS

6.1 General

1 Toilet facilities (if seating is available)

2 Visible sign posting

3 Separate toilets (female/male)

4 Water closets in separate lockable cubicle

5 One clothes hook for every compartment

6 One toilet brush for each water cistern

7 Sufficient supply of toilet paper

8 Wash hand basin with continuous supply of hot and cold

water

9 Wash hand basin with signage instructing staff to wash their

hands regularly (applicable in establishments with no such

facilities available for staff only)

10 Soap on dispenser

11 Disposable hand drying facilities

12 Mirror with suitable lighting

13 Each toilet room with an effective system of natural or

mechanical ventilation

14 Sanitary bin with lid (for female toilets) per cubicle

15 Sanitary bags (for female toilets) per cubicle

16 Toilets fully tiled or covered with impervious material

STAFF

7.1 Appearance

1 Clothes: clean and ironed

2 No smoking allowed

3 Staff shall be well groomed, reflecting the standard of the

catering establishment

4 All staff engaged in food handling to wear head cap/overalls

7.2 Language proficiency

1 Waiting staff able to speak English

7.3 Staff Training

1 All staff members shall at least be in possession of evidence

indicating that they have followed a proper induction

programme as recognized by the Authority

2 Operators of catering establishments shall provide staff

training on a regular basis

KITCHEN ( if applicable)

8.1 Condition and equipment

B

1 Windows or ventilation spaces with insect screens

2 Non-slip kitchen floor

3 Worktop and shelving made of anticorrosive and innocuous

materials (no wood)

4 Sink for washing food and equipment, with hot and cold

water supply separate from wash hand basin

5 Extraction hood system should be properly maintained

(filters, etc.)

8.2 Food preparation

1 Separate food preparation area if hot food is served

2 Properly equipped first aid box

Eating is forbidden in kitchen area and a sign indicating this

3 must be displayed

Smoking is forbidden in kitchen area and a sign indicating

4 this must be displayed

5 Prepared products never stored over 10ºC

8.3 Sanitary facilities

1 Wash hand basin

Wash hand basin with signage instructing staff to wash their

2 hands regularly

3 Continuous supply of cold and hot water

4 Disposable hand drying facilities

5 Disinfecting soap on dispenser

8.4 Kitchen staff

1 Staff wears head cap/overalls when preparing food

8.5 Cold storage facilities for products

1 Temperature control of all refrigeration units (external visual

controller)

2 Frozen food (-18ºC)

3 Fish and meat (0-3ºC)

4 Vegetables, eggs, cooked food and other (between 2ºC and

10ºC)

5 No mixing of raw and prepared products in storage area

6 All products covered

7 No product in direct contact with shelf or floor

8 All containers kept closed

8.6 Product storage in other areas

1 Natural and/or mechanically ventilated area

2 Separate storage for cleaning products and for food and

beverage products

3 Effective pest control

4 Ventilated garbage area

5 Refrigerated garbage room *

* compulsory for new development

FIRE SAFETY

1 Specification of maximum covers (number of persons) in

each enclosed public area

2 If applicable: emergency rules clearly displayed next to lift

and other areas

3 Emergency signs and exit signs visible day and night

4 Evacuation ways kept clear

5 "No Exit" signs displayed on non evacuation doors

6 Performance of an evacuation staff exercise: minimum once

each year

7 Emergency lighting in good functioning order

8 First aid and fire fighting equipment available to service all

areas

9 All first aid and fire fighting equipment kept in good

condition/working order with last revision is indicated

B

10 All fire fighting equipment is easily accessible

11 "No smoking area" sign in danger areas

12 Automatic fire alarm

13 Fire retardant containers for refuse area

14 Certificate of

maintenance and repair of fire fighting

equipment by professional person

15 All staff shall be trained in the use of fire fighting equipment

MAINTENANCE

1 Cutlery, glassware and crockery, as well as sanitary ware

shall be kept well maintained at all times.

2 Kitchen equipment, other equipment as well as air-

conditioning units shall be kept well maintained at all times.

3 Furniture, furnishings, fittings, lighting, linen and table

accessories shall be kept well maintained at all times.

4 The areas within the establishment, including the walls,

floors, ceilings, as well as the façade, shall be kept well

maintained at all times.

(1) No person shall operate or allow the operation of any Licensing of a

catering

catering establishment unless he shall have previously applied for establishment.

and obtained an appropriate licence issued by the Authority.

(2) A licence under these regulations is not required if

the catering establishment is a restaurant or a snack bar situated

within a hotel licensed by the Authority and operated by the same

management of the hotel.

BAR DETAILED STANDARDS

GENERAL

Name display

Name display is in good condition

Name display is well lit at night

Plaque / notice indicating the establishment's maximum

capacity displayed within the premises entrance

Front

Facade is in good condition, good level of maintenance

Entrance doors are kept clean

Entrance doors are in good condition

Phone facilities

Phone facility for clients' use

Lift

Lift is required if premises consist of 3 floors and more

(including ground floor)

(unless premises is considered by MEPA to be a heritage

building and the provision of a lift cannot therefore be

authorised by MEPA)

Minors

A clearly displayed notice indicating that access and service

to minors is prohibited.

ENTRANCE

Entrance

Deliveries are carried out in a way not to disrupt or interfere

with clients

Cloakroom facilities

Cloak room facilities

PRODUCT RANGE AND SERVICES

Beverage price list

Available in English

Beverage variety *

Coffee and tea

Decaffeinated coffee

Coffee, tea and other hot beverages available (at least 3 types)

Aperitifs: a minimum of 5 brands

Bottled non alcoholic drinks including sparkling water, a

minimum of 5 brands

Bottled non alcoholic drinks, a minimum of 10 brands

Beers and Spirits *

Beer: A minimum of 3 brands

Beer: A minimum of 5 brands

Spirits: minimum of 5 brands

Spirits: minimum of 15 brands

Wine list*

Rosé, red and white wine

Rosé, red, white and sparkling wine and champagne: 2 brands

each

List of foreign and local wines

Beverage service *

Wines and champagne to be kept chilled

Other services

Availability of full table service

* if premises is licensed to serve alcoholic drinks

BAR EQUIPMENT

Equipment

Bar counter

Refrigeration area for beverages close to or within bar

counter

Bar with stools, chairs, tables or similar

Wash hand basin with continuous supply of hot and cold

water

Provision of ice cubes

Bar equipped with coffee machine*

Espresso coffee machine *

If tap beer is served, a drip tray shall be provided and kept

clean at all times

If tap beer is served, the supply system shall be cleaned

regularly according to supplier instructions

Ashtrays; clean supply available

* not necessarily in bar counter

Glassware and crockery

Appropriate glasses and cups

Seating area

No garden or plastic tables and chairs in enclosed areas

Comfort

Air-conditioning system, in enclosed areas

(unless premises is considered to be a heritage building by

MEPA and the installation of air-condition units cannot

therefore be authorised by MEPA)

Terrace or similar (if applicable)

If open space is provided, sun shade is required during day

time

Same standards as in interior of bar are to apply outside area

Provision of waste receptacles for customer's refuse

PUBLIC TOILETS

Toilet equipment

Toilet facility

Visible signposting

Separate toilets (female/male)

Water closets in separate lockable cubicle

One toilet brush for each cubicle

One clothes hook for every compartment

Sufficient supply of toilet paper

Wash hand basin with continuous supply of hot and cold

water

Soap on dispenser

Additional wash hand basin with continuous supply of hot

and cold water if more than 2 cubicles is available

Automatic hand dryer

Disposable individual paper or tissues

Mirror with suitable lighting

Each toilet with an effective system of natural or mechanical

ventilation

Sanitary bin with lid (for female toilets) per cubicle

Sanitary bags (for female toilets) per cubicle

Toilets fully tiled or covered with impervious material

STAFF

Appearance

Clothes: clean and ironed

Staff uniforms

Staff shall be well groomed, reflecting the standard of the

catering establishment

No smoking allowed

Language Proficiency

Waiting staff able to speak English

Hygiene

Staff toilets

Staff Training

All staff members shall at least be in possession of evidence

indicating that they have followed a proper induction

programme as recognized by the Authority

Operators of catering establishments shall provide staff

training on a regular basis

PRODUCT STORAGE

General

Refrigerated storage area for cold drinks

No food product with direct contact with shelf or floor

Separate storage of cleaning and beverage products

Natural and/or mechanically ventilated area

Regular pest control inspections and documentation of such

inspections to be kept

All waste containers kept closed

FIRE SAFETY

Specification of maximum covers (number of persons) in

each enclosed public area

If applicable: emergency instructions clearly displayed next

to lift and other areas

Emergency signs and exit signs visible day and night

Evacuation ways kept clear

"No Exit" signs displayed on non evacuation doors

Performance of an evacuation staff exercise: minimum once

each year

Emergency lights in good functioning order

Fire fighting equipment shall be duly serviced and sufficient

to service all areas

All fire fighting equipment kept in good working order, last

revision is indicated

All fire fighting equipment is easily accessible

"No smoking area" sign in danger areas

Automatic fire alarm

Fire retardant containers for refuse area

Certificate of

maintenance and repair of fire fighting

equipment by professional person

All staff shall be trained in the use of fire fighting equipment

MAINTENANCE

Cutlery, glassware and crockery, as well as sanitary ware

shall be kept well maintained at all times.

All equipment as well as air-conditioning units shall be kept

well maintained at all times.

Furniture, furnishings, fittings, lighting, linen and table

accessories shall be kept well maintained at all times.

The areas within the establishment, including the walls,

floors, ceilings, as well as the façade, shall be kept well

maintained at all times.

B

Standard

There shall be five separate designations for catering Five

establishments, namely restaurants, snack bars, bars, nightclubs and, designations.

or discotheques and kiosks.

DISCOTHEQUES /NIGHTCLUBS DETAILED STANDARDS

GENERAL

Dance floor

Specific dance floor area (compulsory for discotheques but not for

nightclubs)

Live Entertainment

Facility of live entertainment – singing or other form of entertainment

(compulsory for nightclubs but not for discotheques)

Cloakroom

Assisted cloakroom facility

Opening Times

Opening times and admission prices clearly displayed

Notice prohibiting access and service to minors shall be clearly displayed

Safety

Plaque / notice indicating the establishment's maximum capacity shall be

displayed within the premises entrance

Security guard service

Bar

The minimum standard requirements for a bar forming part of

a

discotheque/nightclub, with the exception of Fire Safety standards, shall

be those of the Second Class category as per the Fourth Schedule of these

Regulations.

Restaurant (if applicable)

The minimum standard requirements for a restaurant forming part of a

discotheque/nightclub, with the exception of Fire Safety standards, shall

Standard

be those of the Second Class category as per the Second Schedule of

these Regulations.

Snack bar (if applicable)

The standard requirements for a snack bar forming part of a

discotheque/nightclub, with the exception of Fire Safety standards, shall

be those of First Class Category as per the Third Schedule of these

Regulations

Amplified Music

If amplified music is provided, the Authority may require the licensee

and the operator to install a noise pollution control apparatus inside the

premises. Licensees and operators of premises where amplified music is

played shall submit to the Authority, prior to the issue and renewal of the

licence, a declaration by a competent authority certifying that the noise

pollution control apparatus used in the premises conforms to the

conditions imposed by the competent Authority.

TOILET FACILITIES

Sanitary facilities

Toilet facilities. Toilet attendants available

Visible signposting for toilets

Separate toilets for males and females

Water closets in separate lockable cubicle

One toilet brush for each cubicle

One clothes hook for every compartment

Sufficient supply of toilet paper

Sanitizer for sterilising toilet seat

Wash hand basin with continuous supply of hot and cold water

Additional wash hand basin with continuous supply of hot and cold water

for more than two cubicles

Soap on dispenser

B

Standard

Disposable hand drying facilities

Mirror with suitable lighting

Each bathroom with an effective system of natural or mechanical

ventilation

Sanitary bin with lid (for female toilets) per cubicle

Sanitary bag (for female toilets) per cubicle

Toilets covered with impervious material

FIRE SAFETY

General conditions

Specification of maximum capacity (number of persons) in each enclosed

public area

If applicable: emergency instructions clearly displayed next to lift and

other areas

Emergency notices for staff

Performance of an evacuation staff exercise: minimum once each year

Exits and emergency exits

All exits of establishment shall lead to a public road or any other open

space

Mirrors or glass, which may produce any misleading reflections, shall not

be situated at establishment’s exits

Extinguisher: max. length from evacuation exits: 25 metres apart from

each other

Emergency exits kept safe from flammable material, including interior

finishes

"No Exit" signs displayed on non evacuation doors

Quick and easy opening system for emergency doors

Exits with maximum distance of 50 metres from any way

Emergency lighting in all evacuation ways

Emergency lighting in good functioning order

Standard

System of emergency - lit signs above doors and in corridors, passage

ways, stairs and exits

Emergency signs visible day and night

Evacuation corridors with minimum width of 1 metre

Evacuation chart adjacent to lifts or stairs visible day and night

Automatic closure of fire doors in corridors (if applicable)

Fire safety

First aid fire fighting equipment available to service all areas

All first aid fire fighting equipment kept in good working order, last

revision is indicated

All fire fighting equipment is easily accessible

"No smoking area" sign in danger areas

Certificate of

maintenance and repair of fire fighting equipment by

professional person

MAINTENANCE

Cutlery, glassware and crockery, as well as sanitary ware shall be kept well

maintained at all times.

Kitchen equipment, other equipment as well as air-conditioning units shall

be kept well maintained at all times.

Furniture, furnishings, fittings, lighting, linen and table accessories shall be

kept well maintained at all times.

The areas within the establishment, including the walls, floors, ceilings, as

well as the façade, shall be kept well maintained at all times.

(1) Restaurants shall be classified in three different Grading for each

grading.

grades, from “First Class” to “Third Class”, with relative symbols

of “3 forks R” denoting “First Class”, “2 forks R” denoting “Second

Class” and “1 fork R” denoting “Third Class”.

(2) Snack Bars shall be classified in two different grades,

“First Class” and “Second Class” with relative symbols of “ 2 Forks

SB” denoting “First Class” and “1 Fork SB” denoting “Second

Class”.

(3) Bars shall be classified in two different grades, “First

Class” and “Second Class” with relative symbols of “ 2 Glasses B”

denoting “First Class” and “1 Glass B” denoting “Second Class”.

(4) Nightclubs and Discotheques shall be classified in

one grade, denoted as “standard”.

(5)

Kiosks shall be classified in one grade, denoted as

“standard”.

KIOSK DETAILED STANDARDS

GENERAL

Name display

Name display in good condition

Name display well lit at night

Facade (if applicable)

External surface of kiosk in good state

Menu/price list display

Copy of menu and price list is displayed outside kiosk

Items shown at outside menu display shall be priced and include any

additional charges

PRODUCT RANGE AND VARIETY

(if food items are offered)

Menu

Menu in English (applicable to kiosks in tourist zones)

Menu lists all available dishes and any applicable charges

Menu variety

Provision of snack/ finger food

EATING/ DRINKING EQUIPMENT

(if food items are offered)

Cutlery

Plastic cutlery or similar

Availability of complimentary items (if food is served)

Salt and pepper available on demand

Extras sauces available on demand

Vinegar and oil bottle available on demand

SERVING COUNTER

Serving counter equipment

Service counter

Paper napkins

Snack display

Refrigerated display of cold snack products at 10ºC or less (if cold

snacks are on offer)

Hot display counter: infrared or similar at 65ºC or more (if hot snacks

are on offer)

All fresh products kept covered (e.g. bakery, etc.)

Insectocutor or similar (may also be located in kitchen/ cooking area)

Extractor hood required if food is heated or prepared in kiosk

Ice cream vending machine (if applicable)

Machine and dispenser head kept clean

Disposable take away accessories

Wrapping paper/bags or similar to take away food or drinks

Beverages served in disposable containers or with drinking straws

STAFF

Appearance

Clothes: clean and ironed

B

No smoking allowed inside kiosk

All staff engaged in food handling shall wear head cap/overalls

HYGIENE REQUIREMENTS

Water and drainage (if applicable)

Supply of hot and cold water

Whenever possible, mobile premises should be located near to key

services such as water, drainage and electricity

Where no drainage facilities are available, a holding tank has to be

provided

Wash hand basin

Availability of waste container clearly distinguishable from potable

water container

Availability of sufficient antibacterial soap and hand drying facilities

No discharge of water and / or other residue on the street or pavement

Other hygiene issues

If food preparation is not being carried out on premises, food shall be

obtained from licensed manufacturers

Sugar, cream, mustard, ketchup and similar must be either individually

packaged or served from an appropriate dispensing device

Cleaning and food products shall be stored separately

Properly equipped first aid box

Foot operated garbage container available inside the kiosk

Kiosk shall be properly ventilated

Protection against insects

Adequate provision of waste receptacles near the kiosk for clients use

and daily maintenance of same

KITCHEN (if applicable)

Condition and equipment

Work top made of anticorrosive and innocuous materials (no wood)

Product storage

Separate storage of meat, fish, dairy products, fruits and vegetables

Temperature control of all units (external visual controller)

Frozen food (-18ºC)

Fish and meat (0-3ºC)

Vegetables, eggs, cooked food and other (between 2ºC and 10ºC)

No mixing of raw and prepared products in storage area

All products shall be covered

No product shall be stored in its original outer package

No product shall be in direct contact with shelf or floor

FIRE AND SAFETY

Safety

Gas cylinders stored in suitable compartment secured to kiosk (as

applicable)

Free standing gas cylinders kept upright and securely fixed

Generators (if available) shall be sited in a safe place in such a way not

to create a hazard

Electric cables sited so as not to create hazard

Fire safety

Fire extinguisher available and in good functioning order

Fire blankets ( compulsory for kiosks preparing raw or cooked food on

site

B

All fire fighting equipment shall be easily accessible to staff

"No smoking area" sign shall be exhibited in areas were smoking may

be dangerous

MAINTENANCE

Cutlery, glassware and crockery, as well as sanitary ware shall be kept

well maintained at all times.

Kitchen equipment, other equipment as well as air-conditioning units

(if available) shall be kept well maintained at all times.

Furniture, furnishings, fittings, lighting and table accessories shall be

kept well maintained at all times.

The areas within the establishment, including the walls, floors, ceilings,

façade (as well as the areas outside kiosk if available), shall be kept

well maintained at all times.

(1) A catering establishment shall be classified in

accordance with the standard requirements set out in the relative

Schedules to these regulations.

Kondizzjoni u tag]mir

L-u`u] ta’ fejn ta]dem mag]mula minn materjal li ma jsaddadx u li ma

jag]milx ]sara (mhux ta’ l-injam)

}a\na tal-prodott

}a\na separata ta’ la]am, ]ut, prodotti tal-]alib, frott u ]xejjex

Kontroll tat-temperatura tal-kmamar kollha (kontrollur estern vi\iv)

Ikel iffri\at (-18C)

}ut u la]am (0-3C)

}xejjex, bajd, ikel imsajjar u o]rajn (bejn 2C u 10C)

L-ebda ta]lit ta’ prodotti nejjin u preparati fil-post tal-]a\na

Il-prodotti kollha mg]ottija

L-ebda prodott ma g]andu jkun ma]\un fil-pakkett ori[inali tieg]u

L-ebda prodott ma g]andu jkun f’kuntatt dirett ma’ l-ixkaffa jew l-art

NAR U SIGURTA

Sigurta

~ilindri tal-gas ma]\una f’kompartament adatt protett g]all-gabbana

(kif dan japplika)

~ilindri tal-gas liberi weqfin mi\muma mit-tul u imwa]]lin sew

Il-[eneraturi (jekk dan japplika) g]andhom jitqeg]du f’post protett

b’tali mod li l-pubbliku ma jistax iwe[[a’

Cables ta’ l-elettriku jitqeg]du b’mod li ma jikkrejawx periklu

Sigurta kontra n-nar

Fire extinguisher provdut u f’kondizzjoni li tiffunzjona tajjeb

Kutri li jitfu n-nar (obbligatorja g]all-gabbani li jippreparaw ikel

imsajjar jew nej fil-post)

It-tag]mir kollu ta’ kontra n-nar huwa a``essibbli g]all-]addiema

Sinjal “tipjip projbit’’ g]andu jkun muri f’postijiet fejn it-tipjip jista’

jkun ta’ periklu

MANUTENZJONI

Il-po\ati, o[[etti tal-][ie[, kif ukoll affarijiet sanitarji g]andhom ikunu

mi\muma tajjeb il-]in kollu.

It-tag]mir tal-k`ina, tag]mir ie]or kif ukoll il-units ta’ l-arja

kondizzjonata (jekk dan japplika) g]andhom ikunu mi\muma tajjeb il-

]in kollu.

B

L-g]amara, a``essorji ta’ l-g]amara, a``essorji, , dawl, drappijiet u

a``essorji tal-mejda g]andhom ikunu mi\muma tajjeb il-]in kollu.

Il-postijiet fl-istabbiliment, inklu\i l-]itan, l-art, is-soqfa, kif ukoll il-

fa``ata, (kif ukoll il-postijiet barra il-gabbana jekk ikun hemm)

g]andhom jin\ammu tajjeb il-]in kollu.

(1) Notwithstanding any service or amenity requirement

contained in these regulations, the Authority may, for classification

purposes, accept comparable or similar services or amenities in lieu

of those established in these regulations.

(2) The Authority may, at any time, after giving

reasonable notice in writing, withdraw the concession referred to in

sub-regulation (1) of this regulation.

In the case of applications for new development or

redevelopment of catering establishments, the Authority shall issue

a tourism compliance certificate to the applicant, provided that -

(a) the development and, or redevelopment conforms

with established tourism policies, and

(b) the applicant submits to the Authority the required

documentation and information as requested in the appropriate

application.

Catering establishments offering food – except fast food

outlets – shall have priced menus clearly displayed outside the

premises. Fast food outlets and other catering establishments offering

beverages only, shall have price lists prominently displayed inside

the premises. Restaurants and discotheques and, or nightclubs that

offer food shall have priced menus available.

Operators of Catering Establishments shall have Operators’

qualifications or

qualifications and, or experience in the catering industry as experience.

considered to be adequate and appropriate by the Authority.

(1) All catering establishments shall have adequate space Collection

of waste.

for the storage of waste.

(2) Waste shall not be placed outside catering

establishments.

(3) All persons licensed to operate catering

establishments shall ensure that swill is collected only by persons

licensed for the purpose.

(1) Licensees and operators of catering establishments Amplified

music.

shall not allow the playing of amplified music, musical instruments

and, or the use of loud speakers and, or amplifiers within their

establishment unless a permit for such an activity has previously

been issued by the Authority.

(2) Applications for a permit to play amplified music,

musical instruments and, or the use of loud speakers and, or

amplifiers in licensed premises are to be made on an appropriate

form obtained from the Authority.

(3) The Authority shall issue a permit for the playing of

amplified music, musical instruments and, or the use of loud speakers

and, or amplifiers, provided that-

(a)

the establishment is licensed by the Authority<

(b) the playing of amplified music in such a locality and

within such a category, is in conformity with established

tourism policy<

(c) applicant submits to the satisfaction of the Authority

the documentation and information as indicated in the

application form.

Licensees of catering establishments shall be in possession Fire safety.

of a fire safety certificate issued by the competent Authority

confirming compliance with fire safety standards.

All documentation, permits and certificates relating to the

operation of a catering establishment are to be available on site at

all times.

These regulations shall apply to all premises, whether

buildings, kiosks or similar, including land and, or sea crafts, used

as catering establishments howsoever known under any designation

as specified in regulation 4 of these regulations.

Compliance with the provisions of these regulations shall

be deemed to be a condition to which a licence to operate a catering

establishment is subject, irrespective of whether any reference is

made to these regulations in the licence itself.

Any person who fails to comply with any of the provisions

of these regulations shall be guilty of an offence and shall, on

conviction, be liable to a fine not exceeding one thousand liri.

B