Special event vendor information quick links
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Special event organizer information page.
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Temporary hand wash station instructions.
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Special event checklist for vendors.
Please be certain you are familiar with the requirements for food vendors at Special Events in the city of Kingston, and counties of Frontenac and Lennox & Addington.
Individuals or groups planning to organize or operate any event where the general public is invited and will consume food or beverages, must notify KFL&A Public Health by completing and submitting the special event organizer application at least 14 days prior to the event.
How to apply to be a special event vendor
KFL&A Public Health requires all food vendors to complete the special event vendor application form online.
- The special event vendor application form is also available in print format for vendors who do not have internet access.
Vendors must comply with the special event vendor information and with applicable sections of the Food Premises Regulation, under the Health Protection and Promotion Act, R.S.O., 1990. A public health inspector will review the application and will contact you to arrange an inspection and to provide temporary vendor permit prior to the event (when possible).
- Food vendors are required to submit a copy of the kitchen’s most recent public health inspection report, or
- If the kitchen space is rented to prepare food, food vendors must provide a letter from the owner of the kitchen space confirming that your food is prepared at that location. A copy of the kitchen’s most recent public health inspection report shall be included.
Please submit your application to your event organizer. The event organizer is responsible for submitting a special event organizer application and all vendor applications to KFL&A Public Health at least 14 days prior to the event.
Food vendor requirements
- All food must be obtained from an approved source (e.g., the store where you buy your ingredients must be inspected by the local public health agency).
- All food served at special events must be prepared in an approved and inspected kitchen.
- No home prepared foods can be used, offered for sale, or given away at the event. You may be required to submit receipts.
- All raw high-risk foods are recommended to be pre-cut and pre-chopped prior to the event. Precooked meats are still recommended whenever possible to reduce the risk of foodborne illness.
- All water and ice must be from an approved potable supply (e.g., commercially bottled water, municipal water, or private well water with recent lab result showing no bacteria in the water).
- Sink requirements depend on type of food and amount of food preparation done at time of event.
Sink requirements for high risk food preparation |
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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:
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Sink requirements for low risk food |
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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:
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