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Food Safety at special events and farmers' markets

Special Event Application for Food Vendors

The Special Event Application for Food Vendors can be completed online or sent by:

Fax: 905-565-9602
Email: peelhealth@peelregion.ca
Mail: 7120 Hurontario St. P.O BOX 669 RPO Streetsville, Mississauga, ON L5M 2C2

A Public Health Inspector may contact you prior to your event to discuss your application. If you have any questions, call 905-799-7700 to speak with a Public Health Inspector.

  • All food vendors MUST submit their completed Vendor application form at least 15 days prior to your event.
  • Events MUST comply with the Food Safety Guidelines for Special Events and with applicable sections of the Food Premises Regulation, under the Health Protection and Promotion Act, R.S.O., 1990.
  • All food must be obtained from an approved and inspected commercial source.
  • Print this form before Submitting
Event Information
* No spaces needed

Vendor Information
* No spaces needed
Food Booth/Tent
Hot Dog
Mobile Truck/Car
Indoor Facility
Yes, name the event(s):

Event: Date:

Food Handling Information
  • Food Vendor MUST complete sections A – I

A. Food Preparation
Off-site, complete below

(*May be for sampling only)

B. Menu
Menu Item Type of Food Preparation
(eg. Grilling, Frying, BBQ, etc)
Food Cooked
Food Storage
Yes No Yes No 60°C
or hotter
or colder

C. Food Suppliers
Name Address Phone Number

D. Food Storage/Transportation
How will foods be transported to the event? not applicable
insulated container with ice/ice packs
refrigerated truck
insulated container for hot foods
other, specify
What method(s) will be used to maintain cold foods at 4°C (40°F) or colder during the event? not applicable
mechanical refrigeration
refrigerated truck
other, specify
What method(s) will be used to maintain hot foods at 60°C (140°F) or hotter during the event? not applicable
chafing dish
electric hot holding unit
steam table
other, specify
What method(s) will be used to re-heat food prior to service? not applicable
microwave oven
stove top
deep fryer
other, specify
Do you have a probe thermometer to check the internal temperature of hot and cold hazardous foods for the event? Yes
What methods will be used to protect foods, including condiments from contamination during display? not applicable
food-grade wrap
pre-packaged condiments
sneeze guard/shield
enclosed cabinet/container
other, specify

E. Handwashing
Is there a separate hand washing basin provided in the food handling/food preparation area? Yes – fixed sink
Yes – portable sink
No, please explain:
How many handwashing sinks are provided?
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, please explain:

F. Cleaning/Sanitizing of Utensils
Type of sink provided for the cleaning and sanitizing of utensils? two-compartment sink
three-compartment sink
None, please explain:
What type of sanitizer is used for sanitizing utensils? Bleach
Other, please specify:
Sanitizing test kits available? Yes

G. Water Supply
Municipal Supply  
Hauled Municipal Water Name & Phone #:

H. Solid Waste Disposal
Do you have durable, waterproof and rodent proof garbage bins to adequately store food waste until final disposal? Yes

Disclosure Statement
Neither the Region of Peel nor any of its employees shall be liable in any manner for any personal injury or property damage or loss of any kind arising from or connected with this inspection or failure to inspect.

Use of Collected Information
Personal Information contained on this form is collected pursuant to the Freedom of Information and Protection of Privacy Act/Municipal Freedom of Information and Protection of Privacy Act. This information is collected and used for the purpose of preventing, eliminating and/or decreasing the effects of a health hazard. Questions about this collection should be directed to the Regional Municipality of Peel, Clerk's Division, 10 Peel Centre Drive, 5th Floor, Brampton, ON L6T 4B9, 905-791-7800, ext. 4325

I have received and read the Special Events information provided. I understand the requirements for food vendors at Special Events.

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