Special Event Vendor Information

Sink requirements for high risk food preparation 

High risk food (foods that support the growth of harmful bacteria or produce toxins such as milk or milk products, eggs, meat, poultry, or fish) prepared during the event (on-site) requires:

1. Mobile food premise,
2. fixed food premise or
3. temporary set up that meets the requirements of O. Reg 493/17 Food Premises and includes:
   1. Drawing or picture of proposed set up to be submitted with application
   2. Temporary floor that is tight, smooth and non-absorbent
   3. Hand washing sink, hot and cold water under pressure (camp style set up not allowed, water must be supplied through a food grade hose from a potable fixed supply)
   4. Two or Three compartment sink for washing multi-service utensils/equipment, hot and cold water under pressure
   5. Adequate temporary roof to protect food from contamination that complies with the Ontario Fire Code
   6. Adequate disposal of grey water

Sink requirements for low risk food

Food prepared prior to the event (off-site), reheated or portioned at the time of event including samples and low risk food items (food that do not support the growth or production of harmful bacteria such as dry goods and cereal, candies, nuts, potato chips and popcorn) requires:

1. hand washing sink, hot and cold water under pressure (camp style set up is allowed),
2. at minimum 6 sets of pre-wrapped utensils (or more at the discretion of the public health inspector), previously cleaned and sanitized at an inspected facility, items to be wrapped to prevent contamination prior to transport (can be wrapped as sets)
3. Adequate temporary roof to protect food from contamination that complies with the Ontario Fire Code

Food preparation and protection 

• All food preparation, (ie. foods that require handling, chopping, cutting, wrapping, etc.) must be completed prior to the event (unless at the time of event there is a fixed food premise, mobile food premise or temporary kitchen set up). This must be done in an inspected kitchen.
• All food while being stored, prepared, displayed or transported must be protected from contamination.
  • Separate raw meats from ready-to-eat foods.
  • Cover food completely by using food grade containers with tight fitting lids, plastic wrap, aluminum foil or sneeze guards.
  • Store all food off the ground or floor.
• All potentially hazardous foods must be transported, stored, and maintained at required temperatures:
  • Cold foods must be held at 4°C (40°F) or lower.
  • Frozen foods must be held at a frozen state.
  • Hot foods must be held at 60°C (140°F) or higher.
  • Every cold holding unit (refrigerator, freezer, cooler) must be provided with a thermometer to ensure cold food is kept cold.
• Adequate refrigeration and freezer units must be provided for the storage of hazardous foods, such as:
  • Insulated coolers are permitted, but coolers must have an adequate supply of ice to maintain cold foods at 4°C or lower, or 
  • Mechanical refrigerators and freezers
• Use a probe thermometer to check cooking and re-heating temperature:
  • Whole poultry (chicken, turkey) 82°C (180°F)
  • Poultry pieces or ground poultry 74°C (165°F)
  • Hazardous foods mixtures 74°C (165°F)
  • Ground meats (beef, pork, lamb) 71°C (160°F)
  • Pork and pork products 71°C (160°F)
  • Fish 70°C (158°F)
  • Re-heat to the original cooking temperature

Booth construction

• Booths must be constructed in a manner that minimizes the entry of wind, dust and rain.
• All equipment (examples: barbeques and grills, freezers, refrigerators, hand wash stations and utensil cleaning set up) must have overhead protection.
• Hand wash stations must be in a convenient location for food handlers to access.
• All food preparation equipment and food contact surfaces must be smooth, non- absorbent, corrosion-resistant, non-toxic, in good repair, and easily cleanable.

Food handler hygiene 

• All food handlers must wash their hands with clean water and liquid soap:
  • Before starting work
  • Before preparing food
  • After handling raw meat
  • After using the toilet or washroom
  • After eating or smoking
  • After handling garbage or soiled work surfaces
  • After handling money, and
  • As often as necessary to maintain clean hands
• If you handle food at a special event:
  • Do not handle food if you have a cold, the flu, diarrhea or vomiting, sores or infected cuts on your hands
  • Wear clean outerwear
  • Hair must be confined
  • Glove use is not mandatory unless you have a cut or burn. Change gloves in between tasks. Wash hands before putting new gloves on and after taking dirty gloves off
  • Minimize direct food handling by using tongs or utensils
  • Smoking is not permitted within the booth or wherever food is stored, prepared, and served

Cleaning and sanitizing 

• Utensils and equipment may be washed on site or in an approved and inspected kitchen.
• Cooking utensils must be washed, rinsed and sanitized using a minimum of two (2) or three (3) compartment sink with hot and cold running water.
• Only disposable eating utensils (e.g., plastic knives, forks, spoons, paper plates and cups) shall be provided to customers.
• Sanitizer for food contact surfaces must be available at time of the event. Test strips to test the concentration are also required (chlorine 100pm or quaternary ammonium 200ppm)
• If sinks for washing utensils are not available during the event, a minimum of 6 sets of pre-wrapped utensils (or more, at PHI’s discretion), to be previously cleaned and sanitized at an inspected facility. Items to be wrapped to prevent contamination prior to transport (can be wrapped as sets)

How to mix bleach (chlorine) solution for santizing

100 ppm chlorine solution - as required under O. Reg 493/17 Food Premises

1. Mix 2 ml (1/2 tsp) of bleach for every 1 litre (4 cups of water), OR
2. 2 tsp for every one gallon of water

2-compartment sink dishwashing method

• SCRAPE, sort, and pre rinse dishes
• WASH in sink 1 with clean warm water and detergent and RINSE with clean water at a minimum temperature of 43°C or 110°F
• SANITIZE in sink 2
  • Chemical sanitization- At a minimum temperature of 24°C or 75°F for a minimum of 45 seconds in:
    • 100ppm chlorine solution
    • 200ppm Quarternary ammonium compound
    • 25ppm Iodine
  • Non chemical sanitization - For a minimum of 45 seconds in clean water at a minimum temperature of 77°C or 171°F
• Air dry dishes

3-compartment sink dishwashing method (for multi-service items like utensils, plates, and cups)

• SCRAPE, sort, and pre rinse dishes
• WASH in sink 1 with clean warm water and detergent then 
• RINSE in sink 2 with clean water at a minimum temperature of 43°C or 110°F
• SANITIZE in sink 3
  • Chemical sanitization- At a minimum temperature of 24°C or 75°F for a minimum of 45 seconds in:
    • 100ppm chlorine solution
    • 200ppm Quarternary ammonium compound
    • 25ppm Iodine
  • Non chemical sanitization - For a minimum of 45 seconds in clean water at a minimum temperature of 77°C or 171°F
• Air dry dishes

Temporary hand wash station

At a minimum, temporary handwashing stations must consist of an insulated container (20L) with a spigot that provides continuous free-flowing warm water. Hot water can be provided using a coffee urn, kettle or pot of boiling water. A bucket to collect the waste water must also be in place. This type of a temporary handwashing station must be set up on an elevated surface (e.g., table).

The handwashing station must be:

• placed in a convenient location for all food handlers,
• used only for handwashing, and
• set up before handling food.

Each handwashing station must be provided with:

• Liquid soap in a dispenser,
• Paper towels in a dispenser, and
• A container to collect the waste water (30 L)

In some cases, vendors will be required to provide portable or free-standing handwashing station with hot and cold running water under pressure.

• Temporary hand wash station instructions (PDF) - KFL&A Public Health

Water source 

• An adequate supply of potable water must be provided for each vendor.
• Hoses and connections used to transport drinking water or municipal water must be in compliance with the Ontario Building Code. Only hoses for “potable (drinking) water” are to be used.
• Ice must be made from a potable water source or purchased from a commercial source, transported, stored and handled in a sanitary manner.
• If the water supply for the event is from a private source (e.g., well or cistern), the supply must be proven to be safe by providing a recent water sample. 

Food sampling

• Handwashing station is required.
• Hand sanitizer and gloves do not replace the requirements for a hand wash station.
• Samples of hazardous foods must be transported, stored, displayed and maintained at required temperatures.
• Only single-use, disposable utensils, cups, and squeeze bottles/dispensers are to be used.
• Samples must be protected from contamination (e.g., provide individual containers or toothpicks, use screen guards as needed).

Storage of chemicals

• Chemicals (e.g., cleaners, sanitizers) must be stored safely and away from food preparation and food storage.
• All chemical containers must be clearly labelled to avoid food handler errors or food contamination. 

Waste disposal and pest control

• Garbage such as food waste must be stored in garbage bins made of durable, water/rodent- proof material and covered with a tight-fitting lid.
• Grease from fryers must be stored in a covered, non-flammable and durable container.
• Final disposal of all waste must be done in an approved manner. 

Wastewater disposal

• Wastewater must be stored in a covered, durable container and disposed of in an approved sanitary sewer, bathroom facility or holding tank.
• Wastewater must not be disposed of on the ground. 

Event checklist - did you forget anything?