4362GOVERNMENT GAZETTE, WA 5 October 2016

4362 GOVERNMENT GAZETTE, WA 5 October 2016 (2) A bathroom or toilet which is used as a private bathroom or toilet to the exclusion of other lodgers or residents shall not be counted for the purposes of subclause (1). (3) Each bath, shower and hand wash basin shall be provided with an adequate supply of hot and cold water. (4) The walls of each shower and bath shall be of an impervious material to a minimum height of 1.8 metres above the floor level. (5) Each toilet and bathroom shall— (a) be so situated, separated and screened as to ensure privacy; (b) be apportioned to each sex; (c) have a distinct sign displayed in a prominent position denoting the sex for which the toilet or bathroom is provided; and (d) be provided with adequate electric lighting and ventilation. (6) Paragraphs (b) and (c) of subclause (5) do not apply to a serviced apartment. 8.10 Laundry (1) A keeper shall— (a) subject to subclause (2)— (i) in the case of a recreational campsite, provide on the premises a laundry consisting of at least one 45 litre stainless steel trough; and (ii) in any other case, provide on the premises a laundry unit for each 15 lodgers; (b) at all times maintain each laundry or laundry unit in a proper sanitary condition and in good repair; (c) provide an adequate supply of hot and cold water to each wash trough, sink, or washing machine; and (d) ensure that the floor area of each laundry or laundry unit is properly surfaced with an even fall to a floor waste. (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. 8.11 Kitchen A keeper of a lodging house shall provide in that lodging house a kitchen— (a) which has a minimum floor area of— (i) where lodgers prepare their own meals—0.65 square metres per person; or (ii) where meals are provided by the keeper or 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) which 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; and (c) which must be required by the local government to comply with any of the requirements of Standard 3.2.3 of the Food Standards Code. 8.12 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 0.5 square metres per person or not less than 10 square metres whichever is the greater; 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. 8.13 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 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 a dining room, not less than 1.2 square metres per person but in either case having a minimum of 13 square metres; and (b) 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.