Special event vendor information

• Special event vendor application
  • Special event vendor application for Hastings and Prince Edward Counties
  • Special event vendor application for Kingston, Frontenac and Lennox & Addington
  • Special event vendor application for Leeds, Grenville and Lanark Counties
• Special event organizer information page
• Special event checklist for vendors
• A guide to understanding the farmers market vendor health inspection report

Please be certain you are familiar with the requirements for food vendors at Special Events in the Southeast Public Health region.

Individuals or groups planning to organize or operate any event where the general public is invited and will consume food or beverages, must notify Southeast Public Health by completing and submitting the special event organizer application at least 14 days prior to the event.

Southeast Public Health requires all food vendors to complete the special event vendor application form online.

Vendors must comply with the special event vendor information and with applicable sections of the Food Premises Regulation, under the Health Protection and Promotion Act, R.S.O., 1990. A public health inspector will review the application and will contact you.

• Food vendors are required to submit a copy of their most recent public health inspection report, or
• If the kitchen space is rented to prepare food, food vendors must provide a letter from the owner of the kitchen space confirming that your food is prepared at that location. A copy of the kitchen’s most recent public health inspection report shall be included.

Please submit your application to your event organizer. The event organizer is responsible for submitting a special event organizer application and all vendor applications to Southeast Public Health at least 14 days prior to the event.

1. All food must be obtained from an approved source (e.g., the store where you buy your ingredients must be inspected by the local public health agency).
2. All food served at special events must be prepared in an approved and inspected kitchen.
3. No home prepared foods can be used, offered for sale, or given away at the event. You may be required to submit receipts.
4. All raw high-risk foods are recommended to be pre-cut and pre-chopped prior to the event. Precooked meats are still recommended whenever possible to reduce the risk of food-borne illness.
5. All water and ice must be from an approved potable supply (e.g., commercially bottled water, municipal water, or private well water with recent lab result showing no bacteria in the water).
6. Food preparation at the time of event, including reheating, cutting and sampling, requires a temporary hand wash station (PDF – needs manual upload).
7. Adequate temporary roof to protect food from contamination that complies with the Ontario Fire Code.