Public Health approval of outdoor food preparation for sidewalk sales and special events

The following outlines public health guidelines for approval of outdoor food preparation at sidewalk sales and special events:

• Restricted to food premises that prepare food for sale such as a restaurant or deli. Food stores that sell only pre-packaged food or non-food stores are not allowed to prepare and sell food as they are not equipped.
• The outdoor cooking area (BBQ) must be within 50 feet of a hand wash basin equipped with hot and cold running water, soap and paper towels and only used for the purpose of hand washing.
• A barrier around the BBQ must be provided.
• Any type of food that is from an approved source can be barbecued.
• All hazardous foods (meats, poultry, dairy, fish) must be kept refrigerated at a temperature of 5 degrees Celsius or lower until barbecued and held at 60 degrees Celsius or higher until served.
• Organizers must contact Public Health and provide a list of foods to be served, preparation and storage facilities, arrangements for refuse and sewage disposal, geographic location to be used, proposed activities and approximate number to attend.
• Any area, stand or booth that is used for the preparation of food must be equipped as follows:
  1. a supply of potable water under pressure and hot water must be provided (includes gravity-fed holding tanks);
  2. a sink with a waste water system connected to a municipal sewer, or holding tank as approved by the Medical Officer of Health;
  3. a separate hand washing basin together with supplies of hot and cold water, soap and clean single-service towels must be provided;
  4. only single-service articles shall be used (napkins, plates, cutlery, glasses);
  5. mechanical refrigeration for the storage of perishable foods must be provided;
  6. facilities and equipment for maintaining hot foods at a temperature of not lower than 60 degrees Celsius must be provided if required;
  7. all food must be protected from contamination by way of shields, covers, cabinets, containers or other means;
  8. if food is prepared in an "off-site" location, the premises and transportation facilities must be inspected and approved by the Medical Officer of Health
  9. garbage containers shall be sufficient in numbers to handle the volume generated and shall be emptied and removed from the immediate area as often as necessary;
  10. all food handlers must wear clean outer garments and headgear that confines the hair;

In addition, a suitable barrier must be placed around the outdoor cooking area and suitable fire extinguisher placed near the BBQ area.