2.1.6.Market place: The buildings and equipment of a market place, whose operator leases booths to product vendors shall be clean and such market shall have:
(a) a pressurized network of hot and cold drinking water;
(b) a drain network for the removal of rain and waste water. Such network shall be flushable and designed as a double system with manholes, flushing system, siphon trap sumps, protective grating, and solid matter interceptors;
(c) washrooms equipped with sinks, liquid soap distributors, drying apparatuses, lockers and toilets for the vendors and their staff;
(d) a closet for storing cleansing and sanitation equipment and products.
Where meat or meat product counters are installed, the market place, in addition to being subject to Subdivisions 6.4.1 and 6.7.1, must also have:
(a) hot and cold water stations installed at each counter in order to permit the washing or cleaning under pressure of the premises, equipment and booths, tools or utensils;
(b) a machine room or separate sector comprising an area for the installation of heating systems, compressors and electric distribution panels and an area for the repair and mechanical maintenance of the equipment.