Main Page Content

Follow the guidelines listed below to meet the requirements to operate. Failure to meet the requirements may lead to a delay or inability to offer food for sale to the public. If any health hazard is found to exist during the operation of your food booth, the Health Unit may require you to stop operation until the health hazard is corrected.

On this page:

Food Booth Construction

  1. Food preparation must be done in an enclosed area with a roof and at least two sides or walls. The front will be used for sale and service of food and the back will be used as an opening to the cooking area.
  2. The floor must consist of a solid material such as plywood or cement, and be maintained in a sanitary manner. Do NOT use tarps or carpet for flooring. Raised flooring such as pallets is strongly recommended when the food booth is subject to ground contamination (e.g., grass, dirt, gravel, or poorly drained areas).
  3. Food preparation surfaces must be smooth, in good repair, non-absorbent, and easy-to-clean.
  4. Food booths must be supplied with a potable water source. All water lines should be disinfected prior to use and meet the plumbing code.
  5. Provide onsite or have access to a two-compartment sink with hot and cold running water for washing utensils.
  6. Hand washing sinks are required to have:
    • Hot and cold running water or tepid water supply
    • Liquid soap in a dispenser
    • Paper towels

If a portable hand sink is not available, you may construct  a temporary hand wash sink by following the diagram below:Diagram of a 5 gallon thermal container of warm water 39°C - 49°C (100°F - 120°F) on top of a table. A bottle of soap and a roll of paper towels. Drips coming from the tap showing a continuous flow spigot and  5 gallon discard bucket underneath.

  1. Garbage containers need to:
    • Be made of a durable material
    • Have lids
    • Be conveniently located
    • Be non-absorbent
    • Be emptied when needed

Food Protection

  • All food must be obtained from an approved source and prepared in an inspected food premise. Food that’s canned or prepared at home cannot be sold or served to the public.
  • Raw and ready-to-eat products must be fully separated and stored in tightly covered containers to prevent contamination. This includes during transportation. You must use separate cutting boards when preparing raw meat and ready-to eat foods such as produce.
  • Protect food from contamination with the use of containers, lids, and covers.
  • Food must be stored at least 15cm (six inches) off the floor in clean, durable containers, and covered in a sanitary manner.
  • Food shall be handled with utensils such as tongs, scoops, or spoons, to avoid contact with hands.
  • Adequate number of clean utensils must be available on site and stored in a sanitary manner.
  • Only single use utensils (e.g., plastic, paper, styrofoam) are permitted for serving customers.
  • Single service packets of condiments are recommended.
  • Provide a sanitizer bucket or spray bottle to sanitize food contact surfaces with the following concentrations:
    • Chlorine – 200ppm
    • Quaternary ammonium – 400ppm
    • Iodine – 50ppm

Test strips must be used to verify the concentration of the sanitizer. Make sure all buckets or bottles are labelled.

Temperature Control

Cooking Temperature

All hazardous foods must be cooked to the minimum cooking temperature for at least 15 seconds.

  • Fish – 70°C (158°F)
  • Pork and ground meat, not including poultry – 71°C (160°F)
  • Poultry including ground poultry – 74°C (165°F)
  • Whole Poultry – 82°C (180°F)
Cold Holding

Hazardous foods must be stored at 4°C (40°F). Mechanical refrigeration is highly recommended.

Thawing

Never thaw foods at room temperature. Thaw foods at 4°C (40°F) or less in a:

  • Cooler
  • Ice bath
  • Sink under cold running water
Hot Holding

Cooked foods that are intended to be served hot must be maintained at an internal temperature of 60°C (140°F) or higher.

Reheating

Foods must reach a minimum of 74°C (165°F) within two hours.

Personal Hygiene

  • Wear clean outer garments.
  • Wear headgear that confines your hair.
  • Do not smoke or eat while you’re preparing food.
  • Wash hands thoroughly with soap and water:
    • Before preparing foods.
    • After using the toilet.
    • After sneezing, coughing.
    • After handling money.
    • After handling garbage.

Dishwashing

Equipment and utensils must be washed and sanitized in a two-compartment sink after each use. Following this method:

Diagram of a two compartment dishwashing sink: Scrape before washing; sink 1 is for washing in a clean detergent solution and rinsing with clean water; sink two is for sanitizing using hot water (77 celsius or 170 farenheit) or chemical sanitizer; air dry dishes.

Checklist

Did you forget anything?
  • Hand wash station and supplies (i.e., paper towels, liquid soap in dispenser)
  • Thermometers (probe and indicator)
  • Dishwashing detergent and sanitizer
  • Dishwashing area with two sinks
  • Sanitizer test strips (test reagent)
  • Extra utensils
  • Coolers are maintained at 4°C (40°F)
  • Freezers are maintained at -18°C (0°F) or less
  • Garbage bags
  • Wiping cloths
  • Hairnets and clean outer garments
  • Waste water container
  • Platform or shelving to raise food and other items off the ground (at least 15cm)
  • Single use utensils
  • Covers or lids for food storage (e.g., aluminum foil, plastic wrap)