Mobile Food Premises Resources

A mobile food premise is a trailer, cart or vehicle-mounted food premise or other travelling food premise which is capable of being readily moved and in which food is prepared and offered for sale to the public.

All mobile food premises are subject to the requirements of the Ontario Food Premises Regulation including allowing access to Public Health Inspectors to conduct inspections. Inspection results will be posted on the DineSafe webpage and an Inspection Notice (Pass, Conditional Pass or Closed) must be posted at the location of the premises.

Notify Toronto Public Health of a new mobile food premise and ask to speak to your local Public Health Inspector for more information regarding legal requirements.

In order to request a licensing inspection from Toronto Public Health (TPH), owners/operators of mobile food premises must submit a notification request to TPH using this notification form.

After TPH receives your notification form, a request for inspection will be created and assigned to a Public Health Inspector who will follow up within 3 business days to schedule an appointment for inspection.

Mobile food premises licensing inspections will be scheduled at one of the following locations:

  1. 850 Coxwell Ave. (parking available on Durant Ave, one block west of Coxwell Ave.)
  2. 399 The West Mall, Etobicoke Civic Centre

Payment Information

Accepted Payment Method(s) Amount Details
Certified cheque or money order is accepted

Note: cash is not accepted

 $219.41 Make payable to “Treasurer City of Toronto”

Please note: payment for the scheduled licensing inspection must be provided at the time of inspection.

Food Protected From Contamination

  • All food shall be protected from contamination during storage, preparation, transportation and display.
  • Any person handling food or utensils shall;
    • not use tobacco,
    • wear clean clothes,
    • wash hands before commencing or resuming work and after each use of a toilet, urinal or privy, and;
    • be free from any infection or disease that may be spread through food.
  • The premise must be operated and maintained free of health hazards.

Equipment & Utensils

  • Utensils and equipment that food touches must be corrosion resistant and non-toxic and shall be used, wherever possible, to avoid or minimize hand contact with food.
  • Only single-service articles (disposable utensils, plates, napkins, etc) shall be used for patrons.
  • It is strongly recommended that all mobile food premises provide at least four (4) sets of clean tongs/spoons/utensils (or more depending on the size of the operation or hours of operation) for every type of food, including hot dogs/sausages.

Food Temperature Control

  • All hazardous foods must be maintained at, or below 4°C (39°F) in a refrigerated space adequate for the safe storage of perishable and hazardous foods.
  • Hot foods must be maintained at 60°C (140°F) or hotter.

Hand Washing

  • The mobile food premise must be equipped with a sink/hand basin providing hot and cold running water, a soap dispenser and single-service towels.
    • This sink is to be used only for hand washing.

Potable and Waste Water Holding Tanks

  • Ample potable water (clean and drinkable) must be available and provided to sinks under pressure from potable water tanks.
  • The mobile food premise must be equipped with separate holding tanks for potable water and waste water.
  • Every holding tank must have an easily readable gauge for determining the level of water in each tank.

Maintenance and Sanitation of Food Contact Surfaces and Equipment

  • In addition to a hand washing sink, the mobile food premise must have a two-compartment sink (or two sinks) of corrosion resistant material, large enough to immerse utensils, for the cleaning and sanitizing of utensils.
    • Washing and rinsing can be done in the first sink and the second sink is used for sanitizing. Drainage racks must also be of corrosion resistant material.
  • It is strongly recommended that mobile food premises also provide at least four [4] sets of tongs/spoons/utensils (or more depending on the size of the operation or hours of operation) for every type of food, including hot dogs/sausages.

Mobile food premises are required under the Ontario Food Premises Regulation to have a supply of potable water adequate for the operation of the premises (O.Reg 493, Section 7 (3) (a)). The Ontario Drinking-Water Quality Standards expresses the standard for both Total coliform and E. coli as not detectable.

  • Total Coliforms are a group of bacteria commonly found in the environment, for example, in soil or vegetation, as well as the intestines of mammals, including humans. Total Coliform bacteria are not likely to cause illness, but their presence indicates that a water supply may be contaminated by harmful microorganisms.
  • Escherichia coli (E.coli) is a bacteria that is found in the intestines of mammals, including humans. The presence of E.coli in water indicates recent fecal contamination and may indicate the possible presence of disease-causing pathogens, such as bacteria, viruses, and parasites.

The presence of these bacteria in a water system will require immediate action and require you to disinfect your mobile food premises’ water system (holding tank, supply lines and hoses).

How to Disinfect your Water Holding Tank and Plumbing Lines Using Chlorine Bleach

Before you disinfect your holding tank, visually check all connections to ensure they are maintained properly and that there is no contamination entering your system.

The following procedure requires the use of unscented household bleach (5.25% sodium hypochlorite, i.e., Javex)

  1. Drain all water from the tank and plumbing lines.
  2. Wash and remove dirt from outside surfaces of the tank with a detergent and rinse with water.
  3. If possible, wash and remove dirt from the inside surfaces of the tank with a detergent and rinse with water
  4. To disinfect the inside of the tank and plumbing lines use 5mL of household bleach for every 1 litre of water. This provides chlorine solution of 200 parts per million.
    Note: Use a test region for chlorine bleach to check the concentration of your bleach solution.
  5. Add bleach while refilling the tank with water. This will ensure thorough mixing of bleach and water.
  6. Ensure the tank is completely filled to allow interior surfaces to come in contact with the bleach solution.
  7. To disinfect the plumbing lines open the valve to the water tank plumbing lines.
  8. Run the water out of the water taps in the plumbing lines until the smell of bleach is detectable.
  9. Shut off water faucets and valves to plumbing lines. Ensure the tank and plumbing lines are kept completely filled to allow a contact time of at least 12 hours.
  10. After 12 hours, drain all the water from the tank and the plumbing lines. The solution should be disposed of in a manner that does not adversely affect the environment.
  11. Flush the water tank and plumbing lines by opening valves and running potable water through the system until no smell of bleach is detected.
  12. The tank can now be filled with fresh potable water.

How to Disinfect your Supply Hose

Hoses used to fill holding tanks can be a source of contamination. Hoses should be disinfected using the same concentration as above. Hoses must be stored in a manner that prevents contamination.

Prior to filling your holding tank, remember hose end connections must be disinfected before each use. A bleach solution for dipping hose ends can be made with unscented household bleach (5.25% sodium hypochlorite, i.e., Javex). Please use 5mL of bleach for every 1 litre of water.