Special Events Information for Temporary Food Vendors

Under the Health Protection and Promotion Act (HPPA), special event organizers and food vendors must notify the health unit of their plans to serve food to the public. They must submit a completed notification form to the Eastern Ontario Health Unit (EOHU) at least 30 days prior to the event. Only food vendors that have been approved by the EOHU can attend the event.

When food is offered to the public, it must be prepared safely and the requirements of the Ontario Food Premises Regulation must be met.

As of July 1, 2018, the Food Premises Regulation requires that all food premises have a trained food handler on site at all times.

For more information, please call the EOHU at 1-800-267-7120.

 Important note for Apple device users: To fill out this form electronically, it must be opened using Adobe Acrobat (not Apple Preview). Click here to download a free version of Adobe Acrobat. 

Food Vendor Responsibilities:

Complete and submit the Special Events – Temporary Food Vendor's Notification Form  to the EOHU at least 30 days prior to your event. We cannot guarantee that notifications received less than 30 days before the event are processed.

Completed forms may be submitted to the Eastern Ontario Health Unit:

  • By email: specialevents@eohu.ca
  • By fax: 613-933-7930
  • By mail: Eastern Ontario Health Unit, 1000 Pitt St., Cornwall, Ontario K6J 5T1

or you can fill out and submit the electronic version of the form.

In addition to submitting the Special Event –Temporary Food Vendor’s Notification Form, vendors must ensure that the following requirements are met:


  • Food handling areas are kept clean at all times.
  • Facility is constructed to prevent environmental contamination of the food by dust, rain, birds, etc.
  • Structure has a suitable overhead cover (e.g. canopy, umbrella, roof, tarp).
  • Structure has a floor/ground covering (e.g. concrete, pavement or other solid surface).
  • There is adequate lighting in the food handling and utensil cleaning areas during all the hours of operation.


  • Adequate supply of potable (safe to drink) water is provided for food preparation, handwashing, and cleaning food contact surfaces.
  • If water is from a private source, recent (within the last 2 months) bacteriological analysis results are provided to the EOHU.
  • Food grade hose with a backflow preventer is provided.
  • Ice is made from potable water.
  • Ice for consumption is not used to cool cans, bottles or food.
  • Ice is handled in a manner to prevent contamination (e.g. use tongs, scoops).


  • Food is protected from contamination at all times.
  • Food is obtained from sources that are approved by the federal or Ontario provincial regulating authorities (e.g. inspected meat, poultry, eggs, dairy products, and fish).
  • Food offered to the public is prepared onsite or in an approved facility.
  • Food is stored, displayed, prepared and served in a manner that protects the food from contamination and /or adulteration (e.g. cover food, provide sneeze guard).
  • Raw food is kept separate from ready-to-eat foods during storage and handling.
  • Food containers are labelled.
  • Food is stored off the ground/floor.
  • Toxic chemicals are labelled and stored separately from food.
  • Direct hand contact with prepared foods is minimized by using utensils.
  • Condiments such as mustard, ketchup, sugar, etc. are offered in individual packages or dispensed from containers that prevent their contamination (e.g. pumps, squeeze bottle).
  • Thermometers are provided for each temperature control unit (e.g. cold holding units, hot holding units).
  • Cold hazardous foods are transported, stored and displayed at 4°C (40°F) or colder.
  • Frozen hazardous foods are transported, stored and displayed frozen.
  • All hazardous foods must be cooked and reheated to the required temperature.
  • Food probe thermometer(s) are provided to verify internal preparation temperatures of hot and cold hazardous foods.
  • Hazardous food is kept hot at 60°C (140°F) or hotter.
Hazardous food items Minimum cooking temperature for 15 seconds
°C (°F)
Minimum reheating temperature for 15 seconds
°C (°F)
- whole
82°C (180°F) 74°C (165°F)
- other than whole poultry
- all parts of ground poultry
74°C (165°F) 74°C (165°F)
All food mixtures containing poultry, eggs, meat, fish or other hazardous foods (e.g. casseroles) 74°C (165°F) 74°C (165°F)
Pork and pork products Lamb
Veal Beef
All parts of ground meats, other than ground poultry
71°C (160°F) 71°C (160°F)
Fish 70°C (158°F) 70°C (158°F)
Eggs 63°C (145°F) 63°C (145°F)


  • A separate handwashing sink equipped with hot and cold running water, liquid soap and paper towel in dispensers is provided and conveniently located in each food preparation area.
  • Food handlers wash their hands before starting work, before and after handling raw food, after handling money, and after contact with any potentially contaminated surfaces.
  • Food handlers wear clean outer garments and headgear that confines the hair (e.g. caps, hairnet, scarves, visors).
  • No person who is sick with diarrhea, vomiting, cold or flu-like symptoms, or who has uncovered sores or cuts on their hands handles food.
  • Smoking is not permitted where food is stored, prepared or served.


  • Food contact surfaces are smooth, non-absorbent and easily cleaned.
  • Food contact surfaces are washed with hot water and detergent, rinsed in clean hot water, sanitized and air dried.
  • When food is served on single-use utensils, a two-compartment sink or two sinks with hot and cold running water are provided. Each compartment is large enough to immerse the largest piece of equipment or utensil.
  • A sanitizer test kit is provided.
  • Utensils are stored and dispensed in a manner to prevent contamination.
  • Wiping cloths are handled properly (e.g. placed in a sanitizing solution).


  • Garbage receptacle of sufficient size is provided.
  • The garbage is removed as often as necessary to maintain the premises in a sanitary condition.
  • Waste water reservoir/holding tank of sufficient size to accommodate the volume of waste water generated is provided.
  • Waste water is disposed of in a sanitary manner at an approved site.


  • Ensure that “No Smoking/No Vaping” signs are posted in all areas where food or drink is served or sold or offered for consumption in the area, or the area that is part of or operated in conjunction with an area where food or drink is served or sold or offered (e.g. a picnic table, chairs, a patio… in conjunction with the area).
  • "No Smoking/No Vaping" signs are available at the EOHU. Please click here to order signs.

For more information, please call the EOHU at 613-933-1375 or at 1-800-267-7120.