Health, Fire, and Safety Regulations Feedback Survey Results

03 December 2018

 

Number of respondents: 23

Average room size of property: 9

Owner occupied: 91%

Are existing regulations burdensome?
Yes, considerably: 6
Yes, somewhat: 5
Not significantly; 7
No: 5

Are existing regulations unnecessary?
Yes: 12
No: 11

If so, which ones?
Locks on each guest room
Quarterly water testing
Older properties grandfathered?
Tiered regs for owner-occupied properties?
3-bay sinks
Restaurant regs for serving breakfast only
Worker’s comp requirements for part-time seasonal help

 

Here are some recommendations from the State Department of Health:

Locks on each guest room:
A variance may be granted by the Commissioner of Health to modify or waive one or more requirements of this rule if the Commissioner determines that a health hazard, safety hazard, or nuisance will not result from the variance. The process for requesting a variance is outlined in Section 5.6 of the Licensed Lodging Establishment Rule.

Quarterly water testing
Compliance with the regulations of the Vermont Department of Environmental Conservation (DEC) Drinking Water and Groundwater Protection Division applies to businesses around the state. The purpose of potable water rules is to protect the public health by assuring safe, affordable drinking water from Public and Non-Public Water systems. Contact DEC for questions about water quality monitoring requirements or technical assistance.

Older properties grandfathered?
A variance may be granted by the Commissioner of Health to modify or waive one or more requirements of this rule if the Commissioner determines that a health hazard, safety hazard, or nuisance will not result from the variance. The process for requesting a variance is outlined in Section 5.6 of the Licensed Lodging Establishment Rule.

Tiered regs for owner-occupied properties?
Some of the requirements of the Licensed Lodging Establishment Rule do not apply to small establishments with domestic home kitchens and establishments without pools or recreational water features.

3-bay sinks
The Licensed Lodging Establishment Rule does not require that 3-bay sinks be installed or other commercial equipment in establishments that have domestic home kitchens. As has been in Health Department regulations since 2003, washing, rinsing and sanitizing dishware, utensils and equipment is required in the food service rules to reduce food safety hazards. Requirement 12.3.3.2.1 Manual Cleaning Equipment in the Licensed Lodging Establishment Rule allows “If a domestic kitchen is not equipped with a three compartment sink, a separate wash bin may be used for the purposes of sanitizing in domestic kitchens.” Additionally, requirement 12.3.3.1 Mechanical Cleaning Equipment allows that domestic dishwashers may be used for cleaning equipment and utensils stating “Another type of dishwashing machine or device may be used if the machine or device meets the requirements of this regulation.”

Restaurant regs for serving breakfast only
The scope of the Health Regulations for Food Service Establishments has applied to all establishment serving food to the public since at least December 1, 2003. The basic food safety requirements are for the protection of public health in all establishments serving the public on more than an occasional basis.

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