The following requirements have been established to reduce the risk of food-borne illness. Please complete and submit the Application Form for Food Service at a Special Event, to Ottawa Public Health at least two weeks prior to the event. Once the completed application form has been received it will be reviewed by a Public Health Inspector (PHI). If required, a PHI may contact you to discuss safe food practices specific to your temporary food premises.
New: Farmer’s market managers can now complete the farmer’s market application online.
Application Form for Food Service at a Special Event
City of Ottawa Special Event Information Package [pdf - 2 MB]
You are required to ensure that there is at least one food handler or supervisor onsite who has completed food handler training during every hour in which the event is operating. To discuss training, contact Ottawa Public Health or visit the Certified food handler training page.
Certified Food Handler Training
General Information
You will be asked to list the foods you will be serving at the special event. Ensure that all food is obtained from an approved source. You could be required to submit receipts to prove this.
- Home prepared foods are not allowed.
- Food preparation at the event site is limited to re-heating, hot/cold holding, final assembly, and serving the product unless discussed with Ottawa Public Health prior to the event.
Risk Assessment |
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Transporting Foods | |||||||||||||||||||||
You will be asked about details on transporting the food at the event. Important Considerations:
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Food Preparation at Special Events | |||||||||||||||||||||
Food served at an outdoor event, must be prepared and served from a structure (mobile vendor or a canopied area). The food assembly and serving area must be clean at all times. An overhead cover is necessary to protect the food. Re-heating and hot holding: All hazardous food must be purchased pre-cooked or are pre-cooked in a kitchen that is approved and inspected by a Public Health Inspector. Probe thermometers are required to check the internal temperature of hot hazardous food. This ensures the food has been thoroughly cooked (prior to the event) and reheated (at the event). Refer to the following table for cooking and re-heating temperatures: Once food is re-heated it can be hot held. Hot holding equipment must be capable of maintaining the food at a minimum internal temperature of 60°C (140°F). Steam tables and barbecues are good examples. Use a probe thermometer to check the internal temperature of hot hazardous food. Ensure it is cleaned and sanitized between each use.
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Cold Holding |
Cold storage must be capable of maintaining 4°C (40°F) at all times. Storage thermometers are required. |
Utensils for Customers |
Only single-service eating utensils, such as plastic forks, spoons, knives, cups, and paper plates, can be used. Purchase them pre-wrapped and store them in clean container off the ground. |
Serving Utensils |
A sufficient number of wrapped, clean, back-up utensils must be available if the original utensils become contaminated. |
Hand Washing |
Serviced Sites (sites where hydro and a water connection are available to all vendors) The hand wash basin must be equipped with potable hot and cold running water under pressure, a supply of liquid soap and paper towels in a dispenser. Unserviced Sites (sites where hydro and a water connection are not available to all vendors) For events lasting one (1) day or less:
For events lasting two (2) or more days:
Temporary Hand Wash Station
Structured Hand Wash Station |
Protection Against Contamination |
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Personal Hygiene |
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Dishwashing |
Serviced Sites (sites where hydro and a water connection are available to all vendors)
Unserviced Sites (sites where hydro and a water connection are not available to all vendors)
Two compartment sink method Follow the steps below to properly wash dishes:
Two compartment sink |
Waste Disposal |
Garbage and liquid waste must be disposed of in a sanitary manner. Liquid waste must not be disposed on the ground. |
Cleaning and Sanitizing Food Contact Surfaces |
Sanitizing solutions must be on hand in a bucket or in a labeled spray bottle mixed to the proper strengths to ensure food contact surfaces are clean and sanitary throughout your event. Food contact surfaces must be cleaned with soap and water prior to sanitizing. For acceptable sanitizer products and proper sanitizer strengths see below. |
Cleaning and Sanitizing Probe Thermometers |
Probe thermometers must be cleaned with soap and water and then sanitized using alcohol swabs or a double-strength sanitizing solution as described below. Cleaning and sanitizing probe thermometers between each use ensures that there is no cross-contamination. |
Approved Sanitizers for Your Special Events |
Chlorine based products 100ppm
The most common chlorine-based product is household bleach mixed with water. To make a 100ppm concentration, mix ½ teaspoon of (5% strength) bleach per litre of water. To sanitize food contact surfaces using bleach mixed with water, a double-strength (200ppm) concentration is required. To make a 200ppm concentration, mix ¾ teaspoon of (5% strength) bleach per litre of water.
Quaternary ammonia based products 200ppm Quaternary ammonium-based cleaning compounds are also referred to as "quats". To make a 200ppm "quat" concentration, measure according to the manufacturer's label. You may need to rinse any food contact surface after sanitizing with ammonium using clean water. Follow the manufacturer's label instructions regarding this. To sanitize food contact surfaces using a "quat", you require a double-strength (400ppm) concentration is required. To make a 400ppm concentration, measure according to the manufacturer's label. |
Flooring |
Soft surfaces (grass, sand and mud) require flooring.
Approved flooring:
Unapproved flooring:
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Adapted from Sudbury & District Health Unit
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