Special Event Food Vendor Application Form

This form is for Special Event Food Vendors. Please complete and submit this form at least 14 days prior to your first event.

For more information for event organizers and vendors, please refer to the Special Events page.

2025 Application

Is this your first application in 2025 at WDG?
Has anything changed from your last application?

Please continue with the application

<p>Please submit <a href="https://wdgpublichealth.ca/content/new-information" target="_blank">New Information&nbsp;Form</a> instead.</p>
 

Vendor Information

Event Information

Event Name Event Location / Address Start Date Duration (# of Days) Organizer Name Organizer Contact (phone/email) Weight
more items

Food Handling Information

Food Preparation

Are you an inspected facility?
Vendor Set-up:
Food preparation location:
How many certified food handlers will be on-site?
Will there be sampling?

Menu Items

Food Suppliers

Type of Food Product Name Adress Weight
more items

Food Storage Transportation

How will foods be transported to the event?
What method(s) will be used to maintain cold foods 4°C (40°F) or colder during the event?
What method(s) will be used to maintain hot foods at 60°C (140°F) or hotter during the event?
What method(s) will be used to re-heat food prior to service?
Will a probe thermometer be available to check the internal temperatures of all hazardous foods?

Will a probe thermometer be available to check the internal temperatures of all hazardous foods?

Will an indicating thermometer be in all cold storage units to verify temperatures?

An indicating thermometer is required if hazardous food items are stored in cold storage units. This is required to ensure proper temperatures are maintained.

How will the food products be protected from contamination while on display?

HANDWASHING

Will you have a separate hand-washing station located in the food handling/ food preparation area with free-flowing water and fully equipped (soap in a dispenser, paper towels, wastewater collection)?

CLEANING/SANITIZING

Will you have hot and cold running water in the booth/truck with a minimum two-compartment sink for utensil washing?
There will be no running water at booth. Utensil washing will be done using three basins (wash, rinse, sanitize).
Do you have a heat source to provide hot water for dishwashing (electric coffee urn/kettle etc.)?
There will be no utensil washing onsite. Extra clean utensils will be provided onsite for use throughout the day.
What sanitizer will be used for dishwashing and surface sanitizing?
Will you have test strips to verify your sanitizer concentration?

WASTE DISPOSAL

Will you have durable water and rodent-proof garbage bins to store food waste until disposal?
How will you be collecting and storing wastewater at the event?

Additional information

One file only.
2 MB limit.
Allowed types: jpg png pdf doc docx.
One file only.
2 MB limit.
Allowed types: jpg png pdf doc docx.
One file only.
2 MB limit.
Allowed types: jpg png pdf doc docx.

<p>Attachments can be emailed to PHI.Intake@wdgpublichealth.ca if you are experiencing issues uploading files.</p>
 

The information on this form is collected under the authority of the Health Protection and Promotion Act in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act. This information will be used for the delivery of public health programs and services; the administration of the agency; and the maintenance of healthcare databases, registries and related research, in compliance with legal and regulatory requirements. Any questions about the collection of this information should be addressed to the Chief Privacy Officer at 1-800-265-7293 ext 2975.

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