6058GOVERNMENT GAZETTE, WA 22 December 2017

6058 GOVERNMENT GAZETTE, WA 22 December 2017 (c) provide an adequate supply of hot and cold water to each wash trough, sink, copper and washing machine; and (d) ensure that the floor area of each laundry is properly surfaced with an even fall to a floor waste or other appropriate means of disposal. (2) An Environmental Health Officer may approve the provision of a reduced number of laundry units if suitable equipment of a commercial type is installed. (3) In this clause— laundry unit means a group of facilities consisting of— (a) a washing machine with a capacity of not less than 4 kilograms of dry clothing; (b) one wash trough of not less than 35 litres capacity, connected to both hot and cold water; and (c) either an electric drying cabinet or not less than 30 metres of clothes line, and for which a hot water system is provided that— (d) is capable of delivering 136 litres of water per hour at a temperature of at least 75 degrees Celsius for each washing machine provided with the communal facilities; and (e) has a delivery rate of not less than 18 litres per minute to each washing machine. 8.2.5 Kitchen The keeper of a lodging house shall provide in that lodging house a kitchen which— (a) has a minimum floor area of— (i) where lodgers prepare their own meals—0.65 square metres per person; (ii) where meals are provided by the keeper of manager—0.35 square metres per person; or (iii) where a kitchen and dining room are combined—1 square metre per person, but in any case not less than 16 square metres; (b) has adequate— (i) food storage facilities and cupboards to prevent contamination of food, or cooking or eating utensils, by dirt, dust, flies or other vectors of disease of any kind; and (ii) refrigerator space for storage of perishable goods; (c) complies with the requirements of Standard 3.2.3 of the Food Standards Code; and (d) has a hand wash basin and a double bowl sink, each provided with an adequate supply of hot and cold water. 8.2.6 Cooking facilities (1) The keeper of a lodging house where lodgers prepare their own meals shall provide a kitchen with electrical, gas or other stoves and oven approved by the Environmental Health Officer in accordance with the following table— NO. OF LODGERS OVENS 4 BURNER STOVES 1-15 1 1 16-30 1 2 31-45 2 3 46-60 2 4 Over 60 2 4 + 1 for each additional 15 lodgers (or part thereof) over 60 (2) The keeper of a lodging house where meals are provided by the keeper or manager shall provide a kitchen with cooking appliances of a number and type approved by the Environmental Health Officer. 8.2.7 Dining room The keeper of a lodging house shall provide in that lodging house a dining room— (a) located in close proximity to, or combined with, the kitchen; (b) the floor area of which shall be not less than the greater of— (i) 0.5 square meters per person; or (ii) 10 square metres; and (c) which shall be— (i) adequately furnished to accommodate, at any one time, half of the number of lodgers; and (ii) provided with a suitable floor covering. 8.2.8 Lounge room The keeper of a lodging house shall provide in that lodging house a lounge room— (a) with a floor area of— (i) where the lounge room is not combined with the dining room—not less than 0.6 square metres per person; or (ii) where the lounge room is combined with the dining room—not less than 1.2 square metres per person, but in either case having a minimum of 13 square metres; and