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1. Food Vendor Booth Equipment
- Potable Water: ensure a reliable supply of clean water for food preparation and hygiene
- Handwashing Station: provide a dedicated handwashing station with water, liquid soap, and paper towels
- Tent/Canopy: set-up a tent or canopy to protect the food booth from inclement weather
- Garbage Bins: supply garbage cans to manage waste effectively and keep the area clean
- Adequate Lighting: install sufficient lighting for night events to ensure visibility and safety
2. Food Vendor Sanitation
- Keep areas around food booths clear from waste, excess vegetation, and other contamination
- Garbage is collected, stored and disposed of as often as necessary to maintain adequate sanitation
- Liquid waste is stored in properly maintained leak/pest proof containers (do not dump on the ground or in storm sewers)
3. Maintenance of Common Areas
- Clean and sanitize tables and chairs in eating areas periodically to ensure sanitation
- Maintain garbage bins in a clean manner and ensure they are serviced periodically to ensure sanitation
- Keep waste storage and disposal areas clean to avoid attracting pests and wildlife
4. Food Safety Training
- Ensure food safety training is provided to food handlers in coordination with Toronto Public Health
5. Washrooms and Hand Hygiene Stations
- Keep washrooms, including portable ones clean, and supplied with toilet paper
- Provide handwashing stations with water, liquid soap, and paper towels
- Supply hand hygiene stations with hand sanitizer that contains at least 70% isopropyl alcohol
Additional Information for Event Organizers
If a food vendor has a food safety issue, it should be fixed right away.
Minor issues should be fixed immediately before they become critical issues. Minor issues include but are not limited to:
- Cleaning spills
- Emptying garbage bins
- Replenishing handwashing supplies
Critical issues can lead to an immediate health hazard, or may not have a quick fix. Actions should be taken to protect the health of attendees by either stopping operations or closing the food booth. Critical issues include, but are not limited to:
- Sewage back-up/flooding
- Fire
- Reports of foodborne illness
A food vendor should be closed for the following reasons:
- No water or handwash stations in food preparation area
- Reports of foodborne illness
- No electricity to operate cold holding/hot holding/cooking equipment
- Food is not protected from contamination such as environmental or pest/wildlife activity, fire, sewage back-up or flooding
Once closed, notify Toronto Public Health immediately by calling 416-338-7600 or 3-1-1.
Learn more by visiting Toronto Public Health’s Special Event Organizers webpage.
