Required fields are marked with asterisks (*)

Special Event and Farmers' Market Vendor Application Form

All vendors selling or sampling food products, including farmed goods, must complete this application form.

Please submit this application to Ottawa Public Health at least 14 days prior to the start of your event.

Owner / Operator Information

Business Name:

Owner / Operator First Name:

Owner / Operator Last Name:

Primary Phone Number:

Cell Phone Number:

Email Address:

Alternate Contact

Alternate Contact First Name:

Alternate Contact Last Name:

Primary Phone Number:

Cell Phone Number:

Email Address:

Business Address

Street Address:

City:

Postal Code:

Event / Market Information

Event / Market Name:

Event / Market Organizer:

Event / Market Street Address:

Event / Market City:

Event / Market Postal Code:

Start Date (yyyy/mm/dd):

End Date (yyyy/mm/dd):

Expected number of attendees:

99 or fewer

100 - 499

Greater than 500

Is your concession a (select all that apply):

Mobile food premise

Street food vending cart / trailer

Temporary booth / table

Other

Water supply:

Municipal water hook-up

Hauled water (holding tank)

Well water (drilled)

Well water (dug / bored)

List all products sold:

Will you be attending more than one event?

No. I am only selling products at one event.

Yes. I am selling the same products at additional events in the Ottawa Region.

Yes. I am selling different products at additional events in the Ottawa Region.

Food Source

Food preparation at the event is limited to re-heating, hold / cold holding, final assembly, and serving the product unless discussed with Ottawa Public Health prior to the event.

I will be selling (select all that apply):

Prepackaged foods that I have made

Prepackaged foods that I have purchased

Food prepared on site

Farm products from my own farm

Farm products purchased from another farm

Other

Food prepared at:

Event site

Commercial kitchen

Other

Food Safety

Accurate fridge and probe thermometers are required to verify all storage and cooking / heating temperatures.

I will maintain cold foods at 4°C (40°F) or colder using:

Not applicable

Insulated cooler

Coolers with ice

Refrigerator

Other

I will use the following method for reheating foods on-site:

Not applicable

Grill / BBQ

Electric stovetop

Microwave

Other

I will maintain hot foods at 60°C (140°F) or hotter using:

Not applicable

Crockpot

Chafing dish

Grill

Thermal unit (Cambro)

Other

I will be cooking raw meat or seafood at the event:

Yes

I will protect food products from contamination by (select all that apply):

Keeping foods covered with lids or wraps

Storing foods off the ground

Storing foods in food-grade containers

Ensuring ready-to-eat items on display are protected with a lid or sneeze guard

Other

I will be serving samples of my product on-site:

Yes

Not applicable

Cleaning and Waste Disposal:

Garbage and liquid waste must be disposed of in a sanitary manner. Liquid waste must not be disposed of on the ground.

I will maintain tabletops and / or cutting boards in a clean and sanitary manner using:

Bleach and water solution

Quaternary ammonium solution

Other

Method(s) for garbage waste disposal:

Method(s) for wastewater disposal:

Employee Hygiene

For hand washing, I will have:

A permanent hand washing station with hot and cold running water and soap and paper towel at my premise

A temporary hand washing station equipped with soap and paper towel at my premise

A structured hand washing station equipped with soap and paper towel at my premise (e.g., a foot pump operated hand wash basin)

Not applicable; no samples or food for immediate consumption

Employees preparing food products on-site for samples or immediate consumption will have:

Clean garments

Hat or hairnet

Not applicable; no samples or food for immediate consumption

Food Handler Training Certificate

Every food service premise operator that provides meals or parts of meals must ensure there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.

Certified food handler will be on-site:

Yes

Not applicable; no meals or parts of meals provided

I would like to be contacted regarding this application to discuss requirements at a special event.

Yes

Form Builder

Special Event and Farmers' Market Vendor Application Form

Owner / Operator Information

Alternate Contact

Business Address

Event / Market Information

Food Source

Food Safety

Cleaning and Waste Disposal:

Employee Hygiene

Food Handler Training Certificate

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