IMPORTANT -if you are selling, sampling or serving any food items, you must:

1) ALL FOOD VENDORS must submit a City of Ottawa special event application ONCE EVERY CALENDAR YEAR!
All food must be prepared in a City of Ottawa inspected kitchen.
Please submit the application at least 2 weeks prior to the event. The application form is HERE.

2) You are required to have something that will enable you to wash your hands at your booth. For a single day event, this can be as simple as a water jug with a spigot (for washing) and bucket (to catch the water).

3) Have your food protected by a “sneeze guard” if it is in proximity to the public (see photo below). if all of your food is at the BACK of your booth, you do not require it.

4) While COOKING IS NOT PERMITTED INSIDE THE BUILDING some food preparation including WARMING CAN TAKE PLACE. SOME COOKING can be done in some cases OUTSIDE the buildings (including but not limited to: BBQ, Grill, Deep Fryer, Grill). For any equipment used outside on interlock brick, a non-porous, non-flammable protective covering must be put down under the equipment being used to prevent damage to the surface. 

Please see below for the specific details that must be respected when warming food  inside building. 
Cooking and/or warming appliances shall be listed and labeled for commercial use (not residential)

-Cooking and/or warming appliances shall be electric. Exception: approved commercial cooking appliances that use no more than (2) 10-ounce non refillable LPG/butane containers or one 5lb propane cylinder connected directly  to the appliance at any time, shall be allowed. The storage of any extra cylinders must be outside the  building. 

-Sterno may be used for warming trays; other open flame devices are prohibited .

- Cooking/warming appliances shall be isolated from the public having a  minimum of 1 metre separation on all sides, or by providing a sturdy, mounted  separation shield between the appliance and the public. 

- Individual cookware and warming devices shall not exceed .5mX1m  (18inX39in.). 

- The surfaces, on which cooking/warming appliances are located, shall be constructed and arranged such that their proximity to combustibles will not  pose a fire danger.

- All extinguishers must be listed, labeled and tagged. 

- Fire protection shall be provided for any booth utilizing cooking/warming appliances. Each booth shall have the following fire protection equipment:  |
-a mounted 2A-10BC extinguisher. 
-a smothering lid for each individual piece of cookware. 
-cooking or warming appliances that produce GREASE LADEN VAPORS must meet NFPA 96 “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations” requirements.( Directly vented to the outdoors). 

5) Extension cords
If you require electricity - let us know when you book so we can place you near an outlet.
Tips for electric hook up.
Electricity is like water.
Like water, electricity flows easier through THICKER and SHORTER pipes (electrical cords).
We recommend a 12 guage, or even better, a THICKER 10 guage cord (the guage is listed on the cord).
Buy the minimum length you need (i.e. if you need a 25’ cord, don’t buy a 50’ one).
Buying a good cord will last a lifetime and you will likely never “blow a fuse” when using them.