HKLII Hong Kong Regulations

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FOOD BUSINESS REGULATION - SCHEDULE 5 

APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS

(Past version on 06/30/1997).
[section 33(1)(ja), (ka) &(kb)]
(78 of 1999 s. 7)
Ratio of Food Preparation Space, Scullery and Kitchen Area to
Gross Floor Area
PART I
Class B1 restaurants

Gross floor
area in m2
Minimum
kitchen area
in m2
Minimum aggregate area of kitchen,
food preparation room and scullery
accommodation in m2
100 or less
6
 30% of gross floor area, but not less than 9 m2
101-150
10
 25% of gross floor area, but not less than 27 m2
151-250
10
 23% of gross floor area, but not less than 36 m2
251 or over
14
 21% of gross floor area, but not less than 54 m2
PART II
Class B2 restaurants

Gross floor area in m2
Minimum aggregate area of kitchen, food
preparation room and scullery accommodation in m2
22 or less
          Not less than 5 m2
23-35
          20% of gross floor area or 7 m2 whichever is the less
36-55
          18% of gross floor area or 8 m2 whichever is the less.
56-95
          14% of gross floor area or 12 m2 whichever is the less
96-185
          13% of gross floor area or 17 m2 whichever is the less
186 or over
          9% of gross floor area or 28 m2 whichever is the more
PART III
Class F factory canteens

Gross floor
area in m2
Minimum aggregate area of kitchen, food
preparation room and scullery accommodation in m2
Any gross floor area
        15% of gross floor area, but not less than 6m2

Note: Gross floor area is the roofed-over area used exclusively for the business of the restaurant or factory canteen. It includes store-rooms, cold storage chambers, staff changing rooms,offices, air-conditioning engine rooms, lavatories, lift lobbies, stair halls and any space used exclusively by the restaurant or factory canteen. It does not include any yard or open space.
(L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of 1980; L.N. 495 of 1993)

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