Vendor Information Form - Region of Peel

A-Z List | Accessible Info | Careers | Contact Us

Vendor Information Form

The following is to be completed by every food vendor and forwarded to the Peel Health Department.

A Public Health Inspector will review this information and may contact you to discuss safe food handling practices specific to the food you are planning to serve.

All food must be obtained from an approved and inspected commercial source. No home-jarred, home-canned foods, or home-prepared hazardous food (e.g., meat) shall be used, sold or given away.

Vendor Information Form
Please complete this form and submit to Peel Health 2 to 4 weeks before your Event Date. Event Date: Street Address and City Where Event is Being Held:
This form can be submitted on-line or can be faxed/mailed to: Environmental Health Region of Peel 55 Standish Court Mississauga, ON L5R 3B2 or faxed to: 905-501-0305, Atten: Environmental Health Environmental Health Region of Peel 7120 Hurontario Street P.O. Box 555 RPO Streetsville Mississauga, ON L5M 2C1 or faxed to: 905-789-0398, Atten: Environmental Health
Vendor Information
Name of Temporary Food Premises at Event
Type of Temporary Food Premises at Event
Preparation kitchen/ serving kitchen Mobile Catering Truck or Car		Temporary Booth
Other	Please Specify
Food Preparation Contact Person
Phone Number	Fax Number
Number of Food handlers expected at your pavilion/booth		Number of Trained Food handlers
Food Supplies
List the types of food being sold or distributed and their source.
Food Prepared	Source of Food (Name and Address)

Food Handling Information
1. How will food be transported to event?
2. What method(s) will be used to keep cold foods cold/hot foods hot during transportation?
not applicable refrigerated truck insulated container with ice/ice packs insulated container for hot foods mechanical refrigeration
Other	Please Specify
3. What equipment will be used to reheat food prior to hot holding?
microwave oven grill/BBQ	Stove Top Fry Pan	oven
Other	Please Specify
4. What type(s) of heating equipment will be used to maintain hot foods at 60°C (140°F) or hotter while on display?
chafing dish steam table	sternos oven	electric hot holding unit
Other	Please Specify
5. What methods will be used to keep cold foods cold at 4°C (40°F) or colder during display?
not applicable ice packs	ice mechanical refrigeration
Other	Please Specify
6. Do you have a probe thermometer to check the internal temperature of hot and cold hazardous foods for the event?
Yes	No
7. Is ice used for chilling food and canned or bottled drinks not mixed with ice used for serving in drinks?
Yes	No
8. Do you have ice tongs or a metal or plastic scoop for handling ice?
Yes	No
9. What methods will be used to protect foods, including condiments from contamination during display?
food grade wrap lid pre-packaged condiments sneeze guard/shield enclosed cabinet/container
Other (list)	Please Specify
10. Is there a separate hand washing basin provided in the food handling/food preparation area?
Yes - fixed sink	Yes - portable sink
No	Please Explain
11. Do you have a supply of liquid hand soap and paper towels for hand washing sink(s) in the food handling/food preparation areas of the event?
Yes	No
12. Please indicate what equipment/supplies do you have for washing and sanitary food preparation and food serving utensils at event.
two-compartment-sink three-compartment-sink dishwashing detergent commercial dishwashing machine bleach (disinfectant)
Other (Explain)	Please Explain
13. Do you have durable, waterproof and rodent proof garbage bins to adequately store food waste until final disposal?
Yes	No
14. Do you have portable water in adequate supply for hand washing, food preparation and drinking?
Yes	No
For the Public Health Inspector Use Only
Date (dd/mm/yyyy)
Print Name
Signature ............................................................................
Health Inspector
Phone
Print this form before Submitting?