| What is a temporary food service establishment?
- A temporary food service establishment is any place where food is kept, stored or handled at a fixed location for 14 consecutive days or less, in conjunction with a single event.
- All temporary food service establishments must be approved by a public health inspector PRIOR to opening.
- On-site food handling is restricted to reheating, hot holding and/or cold holding of “precooked” and “ready to eat” foods only.
- On-site utensil washing is not permitted. If you are planning to wash utensils on site or to cut, chop, mix or stuff food, contact 311, as additional facilities will be required.
Do I need a permit for a temporary food service establishment?
Yes, you will require a health permit. You may also require a business license and should contact the License Branch at 311 for further information.
What if we are just serving hot dogs?
You may or may not require a health permit for events where you will be preparing and serving hot dogs only for 2 hours or less. You must submit a properly completed Temporary Food Service Establishment Application Form, so that a public health inspector can determine whether a health permit will be issued. Contact 311 for more information.
How do I apply for the necessary permits?
What are the requirements for putting up a booth?
Construction
Booths must be constructed to protect food, equipment and utensils from contamination and shall have:
- a valid Health Permit posted in a conspicuous location
- a rain resistant roof (i.e. tent, umbrella or barrier that meets fire regulations)
- barriers to restrict public access (i.e. table, counter, etc.)
- smooth, non-absorbent, well-drained flooring such as concrete, asphalt or plywood fastened to pallets
- adequate lighting with protection against breakage (i.e. shields)
- a covered garbage container.
Handwashing Facilities
Facilities for hand washing at the booth are required and must include
one of the following types of hand wash facilities:
- Pressurized water system drained to sewer (depending on menu items and/or duration of event). See Guidelines for Temporary Water Supply Connections at Special Events.
- Cold water pump reservoir (18 litre/5 gallon minimum) drained to a holding tank at least 15% larger.
- Cold water gravity reservoir (18 litres/5 gallon minimum) drained to a holding tank at least 15% larger.
- Proper disposal of waste water to the sewer.
- Soap and single service towels in dispensing units.
One handwashing facility may be shared between two booths if easily accessible.
Booth Equipment
Equipment requirements for food booths include:
- A metal stem probe thermometer.
- Thermometers in refrigerators and coolers.
- Sufficient cooking, reheating, hot holding and adequate refrigeration equipment for the operation.
- Sufficient shelves and tables to hold equipment and store food at least 15 cm (6 inches) off the ground.
Locate equipment so as to prevent food contamination by consumers or to provide effective sneeze guards.
What about food handling, preparation and supplies?
Food Supplies
All food supplies must be:
- Obtained from an approved source.
- Prepared in a Health approved Food Service Establishment.
Home-prepared foods are prohibited.
Potentially Hazardous Food Warning
Potentially Hazardous Foods are foods capable of supporting the rapid growth of bacteria or germs that cause food poisoning and include:
- meat, fish, poultry,
- eggs
- milk and other dairy products
- cooked cereals
- cooked vegetables.
Bacteria grow best on food held at temperatures ranging between 5°C (41°F) and 60°C (140°F). This temperature range is called the Danger Zone.
Always keep potentially hazardous foods out of the Danger Zone during transportation, storage, display and service.
- Keep hot foods at 60°C (140°F) or hotter
- Keep cold foods at 5°C (41°F) or colder
Food Transportation, Receiving and Storage
- Use a metal stem probe thermometer to ensure proper food temperatures during transportation, receiving and storage.
- Hot foods must be received at 60°C (140°F) or hotter.
- Cold foods must be received at 5°C (41°F) or colder
- Frozen foods must be received at -18°C (0°F) or colder.
- Transport food in insulated containers to assist in maintaining proper temperatures.
- Store food in covered containers, packaging or display enclosures.
- Store all food at least 15 cm (6 inches) off the floor.
- Condiments must be individually packaged or served from covered dispensers.
- Storage of packaged food (i.e., drinks) in water or undrained ice is prohibited.
Food Preparation
- Use a metal stem probe thermometer to ensure safe cooking, reheating, cold holding and hot holding temperatures.
- On site preparation of potentially hazardous food is restricted to reheating, hot holding and/or cold holding of “precooked” and “ready to eat” foods (i.e., hot dogs, precooked hamburger patties, precooked sausages). Cutting, chopping, mixing and stuffing of potentially hazardous food is not permitted in the food booth.
- Rapidly reheat food to 74°C (165°F) minimum. Do NOT use steam tables for reheating food.
- Store hot foods at 60°C (140°F) or hotter.
- Store cold foods at 5°C (41°F) or colder
- Handle food using utensils (i.e. tongs, spoons, spatulas, etc.) or disposable gloves to minimize manual contact. Discard gloves as often as necessary to prevent contamination of food.
- Utensils contacting raw meat, fish, poultry or eggs must not be used for handling cooked products.
Dishes and Utensils
To prevent contamination:
- use only single-service cups, dishes and cutlery
- store single-service items in dispensers, individual packaging or others means (i.e., cutlery stored in a container with handles up)
- do not re-use single service items (i.e., plastic cutlery, foil pans, etc.).
Provide at least 2 additional sets of clean serving utensils in case of contamination.
On-site utensil washing is not permitted.
Wiping Cloths
- Use wiping cloths to clean equipment, tables, counters and other surfaces on a regular basis.
- Store wiping cloths in an approved sanitizing solution (i.e. 100 ppm chlorine, 200 ppm quaternary ammonium compound or 25 ppm iodine solution).
- To prepare a 100 ppm (parts per million) chlorine sanitizing solution, use 5 ml (1 tsp) of bleach in 4 litres (1 gallon) of water.
- Do not use the same wiping cloths for food contact surfaces to clean spills on floors.
What are the proper steps for personal hygiene?
Reduce food contamination by practicing good personal hygiene:
- Don’t work with food when sick or if you have cuts or sores on your hands.
- Don't smoke, eat or drink in the food booth.
- Wash hands with soap and dry with single service towels.
- Before preparing food.
- After using the washroom.
- After handling raw meats or money.
- After smoking, eating, drinking or taking a break.
- After touching nose, mouth, hair, etc.
- After any activity that may contaminate hands.
- Wear hair restraints (i.e. cap or hairnet) and clean full length aprons or smocks.
- Do not wipe hands or utensils on clothing or aprons.
- Avoid touching food with bare hands. Use utensils, tongs, gloves, etc.
What are the requirements for public toilets and handwashing facilities?
The event organizer must provide sufficient toilet and handwashing facilities for the expected number of people, type of event, length of event, and type of food and beverage available. As a general guideline, provide facilities according to the schedule below:
No. of people on site |
50 |
100 |
200 |
300 |
400 |
500 |
600 |
700 |
800 |
900 |
1000 |
2000 |
3000 |
4000 |
5000 |
10000 |
No. of toilets |
1 |
2 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
17 |
22 |
27 |
32 |
42 |
No. of handwashing stations |
1 |
1 |
1 |
2 |
2 |
2 |
2 |
3 |
3 |
3 |
3 |
4 |
5 |
6 |
7 |
9 |
- In general, provide at least one additional toilet for every 500 people over 10,000 and one hand wash station for every 5 additional toilets.
- Provide at least one handicap-equipped toilet and an additional one for every 10 toilets.
- Handwashing stations must be equipped with running water drained to the sewer or a holding tank.
- Soap and single-service towels must be provided at each handwashing station at all times.
- Facilities must be serviced as often as necessary to maintain them: cleaned, disinfected and stocked.
- Provide garbage cans at handwashing stations.
What about garbage containers for event grounds?
- Keep event grounds free of litter.
- Provide a covered litter container in close proximity to each food booth.
- Provide commercial disposal bin(s) and empty them as often as necessary.
- A maintenance schedule should be set up to monitor garbage and to empty containers.
Guidelines for Temporary Water Supply Connections at Special Events
The following protocol must be followed when hooking up temporary water lines for food establishments at temporary events:
Water Source
- All temporary water supply lines for special events within the City of Winnipeg must be connected to a potable water system and supplied with water from the City of Winnipeg’s water distribution system.
For further information, contact 311. |
