Food Premises

Vendors who sell pre-packaged foods in an organised temporary food market, such as Farmer’s Markets, should review the Temporary Food Markets Guideline. Temporary food markets must have a designated Market Manager and food sales are grouped into two categories – lower risk and higher risk:

• Lower Risk: Authorization from an Environmental Health Officer is typically not required. Follow the requirements for the sale of lower risk pre-packaged foods in the Temporary Food Markets Guideline and consult with your Market Manager. Some foods may require licenses and approvals from other government agencies, such as dairy products or Novel Foods. Contact your Environmental Health Officer for any questions. FOODSAFE or MarketSafe training is recommended.
• Higher Risk: Health approval is required to sell any higher risk pre-packaged foods, eggs, frozen meats, poultry, or fish. FOODSAFE or MarketSafe training may be required.

To apply for approval as a temporary market vendor, follow the steps below:

Step 1: Review the Temporary Food Markets Guideline to determine whether you are selling lower risk or higher risk food. Sale of pre-packaged lower risk food does not need authorization from an Environmental Health Officer. If you are selling higher risk food, proceed to Step 2 below.

Step 2: For higher risk food, submit the application from the Temporary Food Markets Guideline along with all required information (listed on the application) to our Centralized Intake. FOODSAFE or MarketSafe training may be required.

Step 3: Your application will be reviewed by an Environmental Health Officer, and you may be contacted if more information is required. If approved, a Letter of Confirmation will be issued.

Step 4:  Provide a copy of your Letter of Confirmation to the Market Manager and display the letter at your temporary food booth.

Note:

• Market vendors must re-apply to have a new Letter of Confirmation issued if their previous letter is no longer valid.
• A Letter of Confirmation is only valid for temporary food markets. Food sales beyond a temporary market setting, including online or retail food sales, requires approval as a Food Processor/Manufacturer.
• Food intended for immediate consumption at a temporary market requires an application for a Temporary Food Service Permit. Food sampling at temporary markets may not require an application but must meet the requirements in the Temporary Food Markets Guideline.

Changes to temporary food application process

As of October 1, 2025, the application process for temporary food service permits changed. The previous “high risk” and “low risk” application forms will no longer be accepted. A new application form and updated guidance documents are now available. Applications submitted less than 14 days before an event are considered late and subject to a $50 administrative late fee.

A temporary food service is when food intended for immediate consumption, including food sampling, is prepared and served to the public at a temporary event. Home-prepared foods are not allowed at temporary events. Examples of temporary events include:

• Fairs
• Festivals
• Markets
• Fundraisers
• Tradeshows

A temporary food service must obtain a temporary food permit before the event. Operation is limited to 14 days per calendar year. Operators who wish to operate beyond 14 days must obtain approval or permit to operate as a Mobile Food Premises or a Food Service Establishment. Private functions, such as family reunions or club gatherings, do not require approval.

If you operate an approved food premises, you are still required to apply for a temporary food service permit for any off-site food preparation and service.

If you are an event coordinator in charge of organizing an event:

• Review the Temporary Event Coordinator’s Planning Guide
• Contact an Environmental Health Officer well in advance to discuss any specific requirements for your event, such as water supply and wastewater management
• Complete and submit the Temporary Event Coordinator Application to our Centralized Intake

Learn more about planning major events:

• Major Event Planning | Environmental & Seasonal Health | IH
• Major Planned Events - Province of British Columbia

If you intend to operate temporary food services, follow the steps below:

Step 1: Review the Temporary Food Services Guidelines. Note: Some foods may be Permit Exempt; refer to the Guide.

Step 2: Submit a completed Application to Operate a Temporary Food Service to our Centralized Intake and provide copies of FOODSAFE Certificates. Applications must be submitted at least 14 days before the event starts. Applications submitted less than 14 days before the event are considered late and subject to a $50 administrative late fee.

Step 3: Your application will be reviewed by an Environmental Health Officer, and you may be contacted if more information is required. If approved, a temporary food permit will be issued to you for food services at the temporary event. Note: Temporary Food Permits are limited to a maximum of 14 days per calendar year.

Step 4: Display the permit in a conspicuous location at the temporary food service booth. Inspections at the event may be conducted to ensure that all setups are in accordance with the approval, and that all food safety and sanitary requirements are met.

Food stores are a type of food premises that retail pre-packaged foods, with the intention that the food will be consumed off-site. Examples include:

• Grocery stores
• Convenience stores
• Specialty food stores (e.g. bakeries, butcher shops, cheese shops, bulk food stores)

To apply for approval, follow the steps below:

Step 1: Review The Guide – Applying for Food Premises Approval. This guide will help you determine what documentation you need to provide.

Step 2: Submit a completed application form and supporting documentation to our Centralized Intake.  FOODSAFE training is recommended.

Step 3: Your application package will be reviewed by an Environmental Health Officer. Once approved, they will contact you for an inspection to ensure your facility has been constructed and can operate in accordance with the Food Premises Regulation and the approved plans. Once the Environmental Health Officer is satisfied all conditions have been met, they will issue approval for your business to operate.

Note: Food stores in which food is prepared and served for immediate consumption (e.g. hot dogs, pizza slices, fried chicken) may need to apply for a permit to operate as a Food Service Establishment.

Food processors are a type of food premises where raw ingredients are turned into food products, packaged, and generally intended for retail or off-site consumption. Processing includes washing, rinsing, cooking, smoking, salting, canning, freezing, pasteurizing or reprocessing previously processed food.

To apply for approval, follow the steps below:
 
Step 1: Review The Guide – Applying for Food Premises Approval. This guide will help you determine what documentation you need to provide.

Step 2: Submit a completed application form and supporting documentation to our Centralized Intake. FOODSAFE or ProcessSafe training is recommended. Process-specific food safety and sanitation plans are required. The following templates may be used for food processor/manufacturer applications:

• Food Processor Food Safety Plan Template
• Food Processor Sanitation Plan Template

Step 3: Your application package will be reviewed by an Environmental Health Officer. Once approved, they will contact you for an inspection to ensure your facility has been constructed and can operate in accordance with the Food Premises Regulation and the approved plans. Once the Environmental Health Officer is satisfied all conditions have been met, they will issue approval for your business to operate.

A mobile food premises is any vehicle, cart or other self-contained movable structure from which food intended for public consumption is prepared, processed and/or served to the public. A Mobile Food Premises Approval or Permit is required to operate.

To apply for approval or permit to operate, follow the steps below:

Step 1: Review the BC Mobile Food Premises Guidelines for information on requirements for the design, construction and overall operations of a mobile food premises. Review The Guide - Applying for Food Premises Approval to help you determine what documentation you need to provide to apply for a Mobile Food Premises Approval or Permit.

Step 2: Submit a completed application form and supporting documentation to our Centralized Intake. FOODSAFE training may be required.

Step 3: Your application package will be reviewed by an Environmental Health Officer. Once approved, they will contact you for an inspection to ensure your mobile unit has been constructed and can operate in accordance with the Food Premises Regulation and the approved plans. Once the Environmental Health Officer is satisfied all conditions have been met, they will issue approval or a permit for your business to operate.

Food service establishments are types of food premises in which food is processed, served or dispensed to the public, and intended for immediate consumption. These include:

• Dine-in and take-out restaurants
• Pubs
• Catering
• Deli departments
• Tasting Rooms
• Institutional kitchens

Food service establishments require a Permit to Operate and may operate on a permanent or seasonal basis.

To apply for a Permit to Operate, follow the steps below:

Step 1: Review The Guide - Applying for Food Premises Approval. This Guide will help you determine what documentation you need to provide to apply for a Permit to Operate.

Step 2: Submit a completed application form and supporting documentation to our Centralized Intake. FOODSAFE training is required.

Step 3: Your application package will be reviewed by an Environmental Health Officer. Once approved, they will contact you for an inspection to ensure your facility has been constructed and can operate in accordance with the Food Premises Regulation and the approved plans. Once the Environmental Health Officer is satisfied all conditions have been met, they will issue a permit for your business to operate.

• Temporary Food Markets Guideline – This is a provincial guideline intended for operators planning to sell pre-packaged food at a temporary market. The application can be found on page 14.
• Temporary Food Services Guidelines and Application to Operate a Temporary Food Service – This guide and application are intended for operators planning to prepare and serve food for immediate public consumption at temporary events (for 14 days or less per year).
• Temporary Event Coordinator’s Planning Guide and Temporary Event Coordinator Application – This guide and application are intended for event coordinators planning to organize a temporary event.
• The Guide - Applying for Food Premises Approval – This guide is intended for operators planning to operate a food premises whether permanently or on a seasonal basis (for greater than 14 days per year).
  • Application for Food Premises – Application to operate a food premises.
  • Instruction on completing the Application for Food Premises – This document provides instructions for completing the application form.
  • Floor/Building Plan Requirements – This document provides instructions on what information needs to be included in your floor/building plans, which must be submitted with your application.
  • Mobile Food Premises Guidelines – This is a provincial guideline that provides requirements for the design, construction and overall operations of food trucks and other self-contained movable structures.

Under the BC Food Premises Regulation, a Permit to Operate and/or Health Approval is required to operate a food premises. Food service establishments must hold a valid annual permit to operate. Permits are not transferrable. Food premises that do not require a permit must still obtain health approval.

• Guideline for Operating Permits and Fees – This provincial guideline interprets legislation and policy regarding the application of fees for various types of food premises.
• Fee Schedule – Outlines fees required for various services provided by our department.

There are a variety of resources available to assist operators in completing their food safety and sanitation plans.

• Writing a Food Safety Plan
  • Food Safety Plan Templates and Log Sheet
• Writing a Sanitation Plan
  • Sanitation Plan Template
• Food Processor Food Safety Plan Template
• Food Processor Sanitation Plan Template
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way - for food service establishments
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way (Punjabi) ਪੰਜਾਬੀ
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way (Chinese)
• Processing guidelines for ready-to-eat meat products - provides information on some of the key steps encountered in meat processing and is a helpful resource for completing a food safety plan.
• Cutting and wrapping uninspected meat guideline provides recommendations on the cutting and wrapping of uninspected meat and game in commercial meat processing establishments.
• Chronic Wasting Disease – information for hunters and butchers

Learn more about safe food handling practices. Food service safety training certification typically expires after 5 years. Contact the course provider for more information on how to renew your certification.

• FOODSAFE – Level 1, Level 1 refresher, Level 2. A valid Level 1 certificate is required for operators of food service establishments and appropriate staff
• FOODSAFE Frequently Asked Questions
• Food_Handlers_Training_Courses_Equivalent_to_FOODSAFE_Level_1
• MarketSafe – for farmers and producers of products to sell at temporary markets
• ProcessSafe – for self-employed entrepreneurs/food processors and entry-level line workers in micro- to small-scale food processing establishments
• Caring about food safety – a short, free, self-guided course about the safe preparation and handling of food.

Download signs by clicking on the link (or ask for a sign from your regional Environmental Public Health & Licensing office.

• Dishwashing Requires 4 Steps 
• Only Employees
• Help Us Help You (restrooms)
• Three Sink Dishwashing Method
• Wash Your Hands – 6 Steps
• Wash Your Hands Notice
• Washing Your Hands
• Food Contact Surfaces
• Raw Oysters Card
• Danger Zone Thermometer
• Food Cooling Thermometer
• No Animals
• No Smoking By Food Handlers Notice

Additional resources are available, including other agency sites.

• BC Health Files
• Canadian Food Inspection Agency – food labelling requirements and other topics 
• CanfightBAC
• BC Centre for Disease Control – Food Guidelines
• BC Centre for Disease Control – Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish
• Food donations for flu clinic workers and volunteers
• Food Retail and Food Services Code
• Life begins at 40 degree brochure
• Pregnancy and food safety