Temporary Food Service Operations

Temporary food service operations are a short duration food service, operating no more than 14 days per year. Examples are special events and concessions at fairs or festivals.
Operators planning to use an existing, fixed, permitted establishment as the source of the food may still need to obtain approval and the operator must obtain a temporary operating permit.
Contact your local EHO for further details.  The following guidelines apply to all foodservice establishments at temporary events, unless they are already under permit as a mobile facility (full-size enclosed vehicle or cart).
These guidelines pertain only to the physical setup and structural requirements of temporary foodservices.  The operator must also be aware of, and comply with requirements of the Food Premises Regulation.

General Requirements for All Temporary Food Services Operations 

• Approval to operate must be obtained from Interior Health Authority prior to operating a temporary foodservice. The operation of temporary foodservices must comply with the  Temporary Foodservices Guide. A completed  Application for Temporary Food Service should be submitted to your nearest  Health Protection Office at least two weeks prior to the event. 
• All food shall be physically protected from contamination at all times during transportation, storage, preparation and display (e.g. sneeze shield, umbrella, etc.).
• All food must be from an approved source (i.e. commercial supplier).
• All food contact surfaces must be made of materials that are smooth, non-absorbent, and easily cleanable. The food preparation area shall be kept in a clean and sanitary condition at all times.
• All potentially hazardous foods must be maintained at a temperature at or less that 4°C (40°F) or a temperature at or greater than 60°C (140°F). Chill cooked foods promptly!
• Potentially hazardous food temperatures must be monitored with an accurate probe thermometer and a written record maintained. 
• All self-serve condiments or toppings must be in an approved dispenser or be in a single service package.
• Satisfactory provisions must be made for garbage and wastewater storage. 
• All waste and wastewater must be disposed of in an approved, safe and sanitary manner.
• Where service is planned for evenings, adequate lighting is required.
• Enclosed operations must provide adequate ventilation to prevent the accumulation of smoke, grease, condensation and odours.
• Food handlers must use safe food handling practices (e.g. no smoking, work only if healthy, wash hands frequently).

Definitions

Potable water: water that is safe to drink, and comes from an approved water supply system.
Clean:  to remove visible soil, grease or other contamination by using warm water, detergent and a clean cloth or brush.
Sanitize: to kill microorganisms (germs). This can be done after manual dishwashing by using a solution containing fresh household bleach at a rate of about 1 tablespoon per gallon of water (or 15ml per 4 liters) of water. For tables, counters and other clean-in-place applications, use 2 tablespoons bleach per gallon of water (30ml / 4L). An  Environmental Health Officer must approve any other sanitizers. 
Lower Risk Foods: 

• foods that are not likely to be contaminated, and will not readily allow microorganisms to grow. They include dried, salty, sweet or frozen foods as well as non-potentially hazardous prepackaged foods and fresh, uncut fruits and vegetables
• foods that are not normally touched / handled during preparation (i.e. hot dogs, commercially pre-cooked meats, pancakes, french fries)
•  Guidelines The Temporary Food Market Guidelines provide further information on low risk food.

There are two types of specific requirements for Temporary Foodservices, Type 1 and Type 2, for more information please refer to the  Temporary Foodservices Guide. 

Almost all public food operations in British Columbia fall under the Food Premises Regulation. Operators of food premises are responsible to follow the Regulation. Environmental Health Officers conduct routine inspections to ensure compliance with it. Requirements for construction are found in the Food Retail and Food Services Code.