CATERING ESTABLISHMENTS REGULATIONS

SUBSIDIARY LEGISLATION 409.15

CATERING ESTABLISHMENTS REGULATIONS

1st January, 2005

LEGAL NOTICE 175 of 2004, as amended by Legal Notices 426 of 2007

and 290 of 2010.

The title of these

regulations

is

the

Catering

Establishments Regulations.

EXPLANATION TO SYMBOLS USED IN THE SCHEDULES

TO THESE REGULATIONS

Information components

Meaning

Product Range and Services

States the title of a MAIN AREA of the

catering establishment

Menu

States the title of a SUB AREA (within the

main area of assessment: for example

"Menu")

Menu lists all available dishes

Description of a standard

and any applicable charges

Third

Second

First

Shows the classification of the category of

Class

Class

Class

the catering establishment below which are

specified in the compulsory requirements

•

Cell with grey background indicates

that standard is compulsory.

•

In this case the standard is compulsory

for all categories and shall be

considered as one of the minimum

requirements for the lowest category in

this type of catering establishment.

•

Cell with white background means that

the faciliiy or service does not apply.

The symbols are used for all types of catering establishments and category levels.

CATERING ESTABLISHMENTS

(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;

"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;

"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;

"nightclub" means a catering establishment accessible to the

pu b l i c, w h er e t h e p r i m a r y p u r p os e i s t h e p r ov i si o n of l i v e

entertainment or singing as well as the sale of beverages in

accordance with the standards as set out in the Fifth Schedule;

"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;

"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;

"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.

RESTAURANT DETAILED STANDARDS

Third

Second First

Class

Class Class

GENERAL

1.1

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

1.2

Front

Facade is in good condition, good level of maintenance

Entrance doors kept clean

Entrance doors in good condition

1.3

Menu display

Copy of menu is displayed outside the restaurant and suitably

lit in the dark

I t e m s s h o w n a t o u t s i d e m e n u d i s p l a y, i n c l u d i n g a n y

additional charges, shall be priced

Business hours are to be shown at outside display

1.4

Phone facilities

Phone facilities for clients’ use

1.5

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)

1.6

Additional services

Reservation services: Tables can be booked in advance

Credit card payment service

ENTRANCE

2.1

Entrance

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

with clients

2.2

Cloakroom facilities

Cloakroom facilities

2.3

Lounge area

Welcome area with relative furniture and furnishings

Lounge area providing appropriate seating

PRODUCT RANGE AND SERVICES

3.1

Menu

Well presented menu

Menu shall list all available dishes and any applicable

charges

Menu in English

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

Menu available in two other languages on request

Availability of special diet meals on request

3.2

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

3.3

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

3.4

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

3.5

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

3.6

Wine service

Branded wines are presented in front of client

All wines are presented and served in front of client

Rosè/white wine/champagne are kept chilled once opened

and served

Bottled beverages served by waiter on the table

3.7

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

4.1

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

A minimum of 1m 2 space per seated person

b

A minimum of 1.2m 2 space per seated person

c

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

4.2

No Smoking areas

Separate "no smoking" areas

4.3

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

4.4 Table accessories

4.4.1 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

4.4.2 Napkins

Paper napkins provided for meals

Linen napkins provided for meals

4.4.3 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

4.4.5 Other table accessories

Salt and pepper

Fresh pepper grinder

Extra spices and sauces

Vinegar and oil bottles

4.4.6 Refrigerated display

Refrigerated display for pastry and cold products if such

products are available

4.4.7 Trolley Service

Liqueur trolley

4.4.8 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

5.1

Equipment

Bar counter

Seating facilities

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

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

5.2

Glassware and crockery

Appropriate glasses for soft drinks, beer, wine and spirits

Appropriate crockery for coffee, tea and other hot beverages

5.3

Beverage price list

Beverage price list in English

PUBLIC TOILETS

6.1

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 bath room with an effective system of n atural 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

7.1

Appearance

Personal identification tag

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

Clothes: clean and ironed

Staff uniforms

Staff shall be well groomed, reflecting the standard of the

catering establishment

No smoking allowed

7.2

Language Proficiency

Supervisor speaks two languages other than Maltese

Waiting staff able to speak English

7.3

Kitchen staff

Staff uniform: all staff to wear uniform and head cap/overalls

7.4

Changing facilities

Staff changing room with lockers available*

7.5

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

7.6

Staff Training

All staff members shall at least be in possession of evidence

indicatin g that they hav e 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

8.1

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

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

Use of rags to handle hot equipment

8.2

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

8.3

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

8.4

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)

Shelv ing and wo rking tops made o f antico rrosive 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

8.5

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 *

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

Ventilated garbage area

8.6

Cleanliness

Kitchen floors must be kept clean at all times

Walls and ceiling s ar e in g ood cond ition : they do n ot

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

D e e p f r e e z e c a b i n e t s s h a l l b e d e f r o st e d , c l e a n e d a n d

disinfected regularly

All kitchen equipment shall be kept clean and in good

working condition at all times

* compulsory for new development

FIRE SAFETY

9.1

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

9.2

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

Cert ific ate o f m aint enan ce an d r epa ir o f fir e f igh tin g

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

airconditioning units shall be kept well maintained at all

times

CATERING ESTABLISHMENTS

Third

Second First

Class

Class Class

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) No person shall operate or allow the operation of any

catering establishment unless he shall have previously applied for

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.

SNACK BARS DETAILED STANDARDS

Second First

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

Facade (if applicable)

Facade is in good condition, good level of maintenance

Entrance doors are kept clean

Entrance doors are in good condition

Menu/price list display

Copy of menu and price list is displayed outside premises

Items shown at outside menu display, include additional charges,

shall be priced

Business hours are shown at outside display

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

Entrance

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

clients

Cloakroom facilities

Cloakroom facilities

PRODUCT RANGE AND VARIETY

Menu

Menu display in English (applicable to snack bars in tourist zones)

Well presented menu

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

Availability of special diet meals on request

Menu variety

Provision of snack/ finger food

Cold and hot food

Beverage variety

Coffee and tea

Decaffeinated coffee

Bottled non alcoholic drinks including sparkling water, a minimum of

5 brands

Bottled non alcoholic drinks, a minimum of 10 brands

Second First

Beer: a minimum of 3 brands

Beer: a minimum of 5 brands

Spirits: minimum of 5 brands

Spirits: minimum of 15 brands

Bread service

Bread available

DINING FACILITY

Dining area (applicable to any indoor or outdoor area)

Dining tables and seating

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

available)

Comfort

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 (if open during winter)

Table linen and napkins

Paper napkins

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

Glassware

Glasses

Glasses or plastic cups

Cutlery

Cutlery

Cutlery or similar (plastic)

Table accessories

Salt and pepper

Extra sauces

Vinegar and oil bottle

Terrace, outdoor dining facility

If open space is provided, sun shading is required during the day in

summer

Same standards apply as in dining room

Provision of waste receptacles for customer’s refuse

SERVING COUNTER

Service Counter

Service counter

Serving counter equipment

Paper napkins available

Snack display

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

applicable)

Second First

Hot display counter: at 65ºC or more

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

etc.)

Insecticide machine or similar (may also be located in kitchen/

cooking area) in good functioning order at all times

Extractor hood with filters required if food is heated or prepared on

site

Ice cream vending machine (if applicable)

Machine and dispenser head kept clean

PUBLIC TOILETS

General

Toilet facilities (if seating is available)

Visible sign posting

Separate toilets (female/male)

Water closets in separate lockable cubicle

One clothes hook for every compartment

One toilet brush for each water cistern

Sufficient supply of toilet paper

Wash hand basin with continuous supply of hot and cold water

Wash hand basin with signage instructing staff to wash their hands

regularly (applicable in establishments with no such facilities

available for staff only)

Soap on dispenser

Disposable hand drying facilities

Mirror with suitable lighting

Each toilet room 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

No smoking allowed

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

establishment

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

Language proficiency

Waiting staff able to speak English

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

Second First

KITCHEN (if applicable)

Condition and equipment

Windows or ventilation spaces with insect screens

Non-slip kitchen floor

Worktop and shelving made of anticorrosive and innocuous materials

(no wood)

Sink for washing food and equipment, with hot and cold water supply

separate from wash hand basin

Extraction hood system should be properly maintained (filters, etc.)

Food preparation

Separate food preparation area if hot food is served

Properly equipped first aid box

Eating is forbidden in kitchen area and a sign indicating this must be

displayed

Smoking is forbidden in kitchen area and a sign indicating this must

be displayed

Prepared products never stored over 10ºC

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

Kitchen staff

Staff wears head cap/overalls when preparing food

Cold storage facilities for products

Temperature control of all refrigeration 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 covered

No product in direct contact with shelf or floor

All containers kept closed

Product storage in other areas

Natural and/or mechanically ventilated area

Separate storage for cleaning products and for food and beverage

products

Effective pest control

Ventilated garbage area

Refrigerated garbage room *

* compulsory for new development

Second First

FIRE 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 lighting in good functioning order

First aid and fire fighting equipment available to service all areas

All first aid and fire fighting equipment kept in good condition/

working order with 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 airconditioning 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

There shall be five separate designations for catering

establishments, namely restaurants, snack bars, bars, nightclubs

and, or discotheques and kiosks.

BAR DETAILED STANDARDS

Second First

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

Second First

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

Second First

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

Re g u la r p es t c o n t r o l i n s p ec t io n s an d d o c u me n t at i o n o f s u ch

inspections to be kept

All waste containers kept closed

FIRE SAFETY

Second First

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

(1) Restaurants shall be classified in three different grades,

denoted as "First Class", "Second Class" and "Third Class".

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

denoted as "First Class" and "Second Class".

(3) Bars shall be classified in two different grades denoted as

"First Class" and "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".

DISCOTHEQUES / NIGHTCLUBS DETAILED STANDARDS

Standard

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

Restaurant (if applicable)

The minimum standard requirements for a restaurant forming part of a

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

those of the Second Class category as per the Second Schedule

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

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

Standard

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

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

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

Standard

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

A catering establishment shall be classified in accordance

with the standard requirements set out in the relative Schedules.

KIOSK DETAILED STANDARDS

Standard

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

Extra 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

Standard

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

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

Standard

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

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) 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 and justification in writing, withdraw the concession

referred to in subregulation (1).

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 re-development conforms

with established tourism policies, and

(b) the relative plans for development or for upgrading are

in conformity with any applicable regulations and with

any guidelines that shall have been issued and made

public by the Authority from time to time.

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 bever ages on ly, shall hav e price lists prom inently

displayed inside the premises. Restaurants and discotheques and, or

nightclubs that offer food shall have priced menus available.

(1) Operators of catering establishments shall have

qualifications and, or experience in the catering industry as

considered to be adequate and appropriate by the Authority.

(2) For the purposes of sub-regulation (1), the Authority shall

consider any of the following factors in order to assess the

adequacy and appropriateness of the operator’s qualifications or

experience -

(a) the type of and grading of the catering establishment

being applied for and the operator’s qualifications and

experience in managing same;

(b) the type and range of cuisine to be offered at the

catering

establishment

and

the

operator’s

qualifications and experience in such cuisine;

(c) where the operator has already run a catering

establishment, his regulatory compliance history.

(1) All catering establishments shall have adequate space

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 duly licensed for

the purpose by the relevant competent authority.

(1) Licensees and operators of catering establishments

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, including a copy of the police permit

and other permits where applicable

Provided that the Authority may impose such requirements,

conditions and limitations in the licence as it may consider

necessary, appropriate and proportionate in accordance with the

Act and regulations made under it

Provided further that such licence does not relieve the

licensees and operators from the obligation of obtaining any other

permits required by any other laws and regulations which are

current at the time.

(4) Without prejudice to their obligations in terms of any

applicable laws and regulations, licensees and operators of tourism

establishments licensed to play amplified music shall at all times

conform to the provisions of the Trading Licenses Regulations.

Licensees of catering establishments shall be in possession

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.

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 two thousand and three

hundred euro (€2,300).

CATERING ESTABLISHMENTS