Standards for houses in multiple occupation (HMOs)
4. Kitchen facilities
Each occupant must have constant access to a kitchen, which may be shared with other occupiers.
4.1 Shared kitchens
Shared kitchens must be accessible from a common area.
Where there is no dining area within or adjacent to the kitchen, kitchen facilities must be sited no more than one floor distance from each letting.
The kitchen must be equipped with one set of the following facilities for each five persons sharing. Where there are up to 7 persons in no more than 5 households, the additional items in the ‘enhanced standard’ may be accepted instead of a second full set of facilities.
No kitchen shall contain more than two sets of facilities.
One set of facilities, for up to 5 persons, should include:
4.1.1 Sink with draining board
A stainless steel or similar sink and drainer in good condition of minimum dimensions 500 x 800mm set on a stable base, with an adequate and constant supply of hot and cold (drinkable) water.
A wash basin shall not be used in place of a sink.
The sink should be connected to the drainage system via a suitable trap.
Where practicable, a two course tiled splash back shall be provided.
Enhanced standard for 6 – 7 persons in no more than 5 households: A 1½ bowl sink and drainer or dishwasher.
4.1.2 Cooking facility
A full sized gas or electric cooker with at least 4 rings or burners, an oven and a grill.
Enhanced standard for 6 – 7 persons in no more than 5 households: plus a microwave oven.
4.1.3 Food and utensils storage
Each occupancy shall be provided with secure, lockable dry goods storage either within the kitchen or in an adjacent and readily accessible position. One standard base unit or two standard wall cupboards is required per occupancy (approx. 0.25m3), plus some additional cupboard/drawer space for utensils and crockery.
The space under the kitchen sink will not be accepted for this purpose.
4.1.4 Fridge-freezers
Each occupancy shall be provided with at least one shelf of refrigerator space either within the kitchen or an adjacent and readily accessible position. Each refrigerator should have an adequate freezer compartment or a separate freezer provided.
4.1.5 Food preparation surface(s)
A worktop of smooth and impervious material of minimum size 600mm x 1500mm.This does not include any space taken up by a large appliance, sink or cooker.
4.1.6 Electrical sockets
Two twin outlet power sockets in addition to those serving major appliances set at a convenient height and safe position above the worktop.
4.1.7 Refuse disposal facilities
One covered refuse storage container with a minimum capacity of 50 litres.
4.2 Kitchens for exclusive use
Units of accommodation containing kitchen facilities for the exclusive use of the occupiers (that is those which are not shared with other people) must comprise the following minimum facilities:
4.2.1 Sink with draining board
A stainless steel or similar sink and drainer in good condition of minimum dimensions 500 x 800mm set on a stable base, with an adequate and constant supply of hot and cold (drinkable) water.
A wash basin shall not be used in place of a sink.
The sink should be connected to the drainage system via a suitable trap. Where practicable, a two course tiled splash back shall be provided.
4.2.2 Cooking facility
A gas or electric cooker with at least 2 rings/burners, an oven and a grill. Alternatively, a combination oven/microwave may be provided.
4.2.3 Food and utensils storage
One standard base unit or two standard wall cupboards is required for food storage (approx. 0.25m3) plus some additional cupboard/drawer space for utensils and crockery.
The space under the kitchen sink will not be accepted for this purpose.
4.2.4 Fridge-freezers
A refrigerator of minimum capacity of 0.15m3 with a freezer compartment.
4.2.5 Food preparation surface(s)
Food preparation surface(s) A worktop of smooth and impervious material of minimum size 600mm x 1000mm. This does not include any space taken up by a large appliance, sink or cooker.
4.2.6 Electrical sockets
Two twin outlet power sockets in addition to those serving major appliances set at a convenient height and safe position above the worktop.
4.2.7 Refuse disposal facilities
One covered refuse storage container with a minimum capacity of 25 litres.
Premises providing meals
Where some but not all meals are provided to the occupiers and taken communally, separate provision of some kitchen facilities for residents to cook and prepare their own meals shall be provided.
The scale of provision shall be determined by reference to the maximum number of persons likely to use the facilities at any one time, and having regard to the above standards.
Kitchen facilities for the above purpose shall be available for use 24 hours a day.
Kitchens in use for commercial purposes must not be used by residents to prepare their own meals.
Note: These requirements do not apply to night shelters which provide overnight accommodation only.