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									London Borough of Ealing Standards For Houses In Multiple Occupation
Heating
Each unit of living accommodation must be equipped with adequate means of space heating. The space heating should be capable of maintaining an average minimum temperature of 19°c throughout the entire house including the communal areas, for example bathroom, hallway etc. Ideally, a minimum temperature of 21°c should be achievable. The occupier of each unit of accommodation must be able to control the temperature within their dwelling, for example via thermostatic temperature valves where central heating is provided, or individual wall mounted electric heaters. Where possible, structural thermal insulation should be provided to minimise heat loss.

Washing Facilities
Baths/showers, toilets and wash hand basins Where all or some of the units of living accommodation do not contain bathing and toilet facilities for the exclusive use of each individual household the following shared facilities must be provided. Where there are four or fewer occupiers There must be at least one bathroom with a fixed bath or shower. There must be at least one toilet with a wash hand basin. The toilet and wash hand basin may be situated in the bathroom. There is no requirement for wash hand basins within every unit of living accommodation. Where there are five or more occupiers There must be at least one bathroom (which may contain a toilet) with a fixed bath or shower for every 5 sharing occupiers. (Ratio of 1: 5)

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There must be at least one separate toilet with wash hand basin with appropriate splash back for every 5 sharing occupiers. (Ratio of 1: 5) Where more than one shared WC is provided 50% of the WCs should be situated in separate compartments. Every unit of living accommodation must contain a wash hand basin with a splash back. (Except if the accommodation is provided with its own kitchen facilities, which include a sink.) All baths, showers and wash hand basins must be equipped with taps and provide an adequate supply of cold and constant hot water. The amenity should be connected through a suitable trap to an effective drainage system. The toilet must have a flushing apparatus and be connected through a suitable trap to an effective drainage system. All bathrooms and toilets must be suitably located in relation to the living accommodation. In general they should not be more than one floor distant from any user. Baths and showers must not be provided in the kitchen. Toilets should be Separated from areas used for the preparation of food. All bathrooms and toilets must have at least adequate artificial lighting and an area of obscure glazing equivalent in total area to at least 1/10th of the floor area of the room where practicable. All bathroom and toilets must be ventilated directly to the outside air by a window, the openable area of which shall be equivalent to at least 1/20th of the floor area of the room. (For toilets part of the opening must be 1.75m above floor level. Where this is not practicable mechanical ventilation must provide a minimum of 3 air changes/hour and be connected to the lighting circuit with a 15 minute overrun device. A permanent means of ventilation shall be provided. All bathrooms and toilets must have surfaces, which are designed to be reasonably smooth and non-absorbent and capable of being readily, and easily cleansed. Floors should be slip resistant. A suitable splash back shall be provided to all baths and wash hand basins. Shower cubicles shall have fully tiled walls or other impervious surfaces, and be provided with a suitable shower curtain or door to the cubicle. Bath/shower rooms should be of an adequate size to allow for changing and drying. All new bathrooms and toilets must satisfy the Building Regulations 1990 Part F1 in relation to ventilation.

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Requirements for additional ventilation in existing bathrooms and toilets must be in accordance with the Building Regulations 1990 Part F1 New bath/shower rooms shall satisfy the Building Regulations 1990 Part G, Bathrooms, Hot Water Storage and Sanitary and Washing Accommodation

Kitchens
Shared kitchens Where all or some of the units of accommodation share kitchen facilities, the following shall be provided as a minimum for every 5 people sharing one set of facilities:  A sink (minimum size 560mm x430mm) with drainer made of smooth and impervious material with an adequate and wholesome supply of cold drinking water directly off the rising main and a constantly available supply of hot water. The sink should be properly connected to pipes, which safely carry away wastewater through an adequate sized trap to discharge into the drainage system.   An oven and grill with a 4 ring hob Two 13 amp electric power points in addition to any provided for the oven, and washing machine/dishwasher and fridge-freezer. At least one of these power points should be at work top level. A worktop made of a smooth and impervious material, measuring at least 1000 x 600 mm, and securely fixed in place. A fridge freezer with a gross capacity of at least 10.6 cubic feet / 300 litres. A lockable food storage cupboard of at least 0.3m³ per unit of accommodation. A suitable refuse container with a close-fitting lid constructed of a durable material, which makes it easy to clean and disinfect, and to protect against access by pests.

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In all shared kitchens we recommend that in addition to the above, one microwave is provided for every five people.

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We also recommend that wherever possible, each unit of accommodation is provided with a fridge with a gross capacity of at least 4.6 cubic feet/130 litres, with a frozen food compartment.

Kitchens for exclusive use
Where kitchen facilities have been provided for the exclusive use of the occupiers of any unit of accommodation, the following shall be provided as a minimum: Single person unit of accommodation:  A sink (minimum size 560mm x430mm) with drainer made of smooth and impervious material with an adequate and wholesome supply of cold drinking water directly off the rising main and a constantly available supply of hot water. The sink should be properly connected to pipes, which safely carry away wastewater through an adequate sized trap to discharge into the drainage system.   An oven with grill facility and at least two cooking rings. Two 13 amp electric power points in addition to any provided for the oven, and washing machine/dishwasher and fridge-freezer. At least one of these power points should be at work top level. A worktop made of a smooth and impervious material, measuring at least 1000 x 600 mm, and securely fixed in place. A fridge with a gross capacity of at least 4.6 cubic feet/130 litres, with a frozen food compartment. A lockable food storage cupboard of at least 0.3m³ per unit of accommodation. A suitable refuse container with a close-fitting lid constructed of a durable material, which makes it easy to clean and disinfect, and to protect against access by pests.

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‘Space saver’ kitchens are acceptable in single person units of accommodation only. Unit of accommodation shared by two people: As for single person accommodation above, however, a four-ring hob must be provided, and space saver kitchens are not acceptable.

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