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Outdoor Mobile Food Vending Carts
Prior to issuance of a Health Permit, you must apply for a License at 18-30 Fort St. The Public Health Inspector shall inspect the Food Vending Unit to determine compliance with The City of Winnipeg Food Service Establishment By-law 5160/89. A Health Permit will be withheld unless there is full compliance with this By-Law. Upon approval, two (2) Health Permits* will be issued, a paper permit and a small self-adhesive permit. The self-adhesive permit will be permanently affixed to the cart in a conspicuous location and must not be removed or altered unless by a Public Health Inspector. Permits are valid for the current year only.
*Health Permits and Licenses are not transferable from one operator to another.
For construction of a new cart or alterations to existing carts, plans and specifications must be submitted for review and approval to Community Bylaw Enforcement Services located at 18-30 Fort Street before start of construction. The plans and specifications must indicate the proposed equipment lay out and construction materials to be used.
What is a Mobile Food Unit?
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It is a cart, trailer or a vehicle-mounted food service establishment designed to be readily movable. |
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The menu is restricted to the handling of FULLY COOKED food and/or prepared ready-to-eat-food. Such food include:
- Hotdogs and smokies
- FULLY COOKED hamburgers
- FULLY COOKED chicken burgers
All food must be ready to be reheated. No food preparation such as cutting, chopping, mixing, or stuffing of food, etc. is allowed on cart.
How should my cart be constructed and designed?
- Carts must have the applicant and business name displayed on
two (2) sides of the cart. - Letters on cart must be at least 5.0 CM (2 inches) in height.
- Owners with multiple carts that are identical using the same name and logo must be identified with individual numbering.
- Must be finished with corrosion resistant material that is non-absorbent, smooth, and easily cleanable (e.g. plastic
laminate, reinforced fiberglass panel, stainless steel, enamelized steel or aluminium, or epoxy paint) - Must be resistant to denting, buckling, pitting, chipping, and
grazing. - Must be free of breaks, open seams, and free of difficult to
clean internal corners and crevices
- Refrigerated facilities must be capable of maintaining the food at a temperature of 5°C (41°F) or colder.
- Overhead protection is required on all carts (e.g. umbrella or canopy).
- Condiments only to be dispensed by single service packaging squeeze or pump style dispenser bottles and/or cleanable containers with hinged lids.
- Carts must be equipped with a garbage container with a hinged lid and attached to the cart.
- Carts must be equipped with a hand washbasin operated by a mechanical or gravity-fed system.
- Hand washbasin must be sufficient in size to accommodate total submersion of hands into the basin.
- The fresh water supply tank must have sufficient capacity. Recommended minimum capacity is 6.2L (1.5 gallons). The waste holding tank must be 15% larger in capacity than the fresh water tank.
- Fresh water supply tanks and wastewater tanks must be of rigid construction (non-collapsible tanks), durable, and easily cleanable.
- All carts operating in sub zero temperatures must have heated water supplies that are capable of supplying running water to the hand basin.
- All food handlers must successfully complete the Certified Food Handler Training Program. Food handler certificates must be renewed every 5 years.
- All carts equipped with propane tanks must have a Department of Labour approval prior to the health permit inspection. A Department of Labour approval sticker must be adhered to the cart.
DEPARTMENT OF LABOUR
500-401 York Avenue
Phone: 945-3385 OR 945-3396
- All carts equipped with propane tanks must have a fire extinguisher that meets the City of Winnipeg Fire Department Regulations (2A 10BC rating). Yearly inspection of fire extinguisher is strongly recommended.
- All interior and exterior finishes of the cart must be maintained in good repair.
- All equipment must be properly installed and maintained.
- Single use paper towels and a plastic spray bottle containing a sanitizing solution are required for sanitizing cart surfaces (1 teaspoon of household bleach in 4.5 L water= 100ppm)
- Chlorine test strips are required for determining the chemical concentration of the sanitizer used for sanitizer spray bottles on the cart.
- Carts must have a dispenser containing hand soap and a single use towels for hand washing.
- A metal stem probe thermometer is required for checking internal food temperatures:
- Cold holding is 5°C (41°F) or colder
- Hot holding is 60°C (140°F) or higher
- An accurate thermometer must be kept in all cold holding units.
- Only wrapped straws are acceptable for use on the cart.
- Only single service utensils may be dispensed to the public (plastic knives, forks, paper plates etc.)
- All food handlers must wear a full-length apron, smock or uniform. Money belts are not acceptable.
- All food handlers must wear hair restraints that effectively cover the hair on the head. All hair must be off the shoulder, pulled back, and restrained.
- Separate plastic containers must be provided for the storage of clean and dirty utensils to prevent cross contamination. Dirty utensils must be returned to commissary for washing and sanitizing.
- Reusable utensils (tongs, spoons, lifters, etc.) must be replaced with clean and sanitized utensils as often as necessary or every two hours.
- Carts may only handle fully cooked food, pre-packaged food and beverages that have been prepared and packaged in a permitted establishment.
- All food on the cart must be protected by covers or packaging. Barbeque units must keep the cover in the closed position at all times unless serving a customer.
- Food handlers must wash their hands with soap and water before starting work, after eating or smoking, and as often as necessary to keep them clean.
***Sanitizer spray bottles must not be used for hand washing. *** - All food, equipment, utensils, paper products, tanks and cleaning supplies must be stored on the cart. A storage cooler must be stored a minimum of 15 cm (6 inches) off the ground. Styrofoam coolers are not acceptable.
- Natural ice is not to be used on the cart unless properly drained to separate waste container on the cart Mobile food carts must be completely operative (e.g. water available at hand sink, operable mechanical refrigeration etc.)
An establishment, in which carts when not in use are stored and food, containers, and supplies are kept, handled, prepared, packaged or stored.
*All carts must return to the designated commissary at the end of each working day. Failure to return the cart to the commissary may result in charges. *
What do I use a Commissary for?
- To store carts when not in use during the period in which the Health Permit is valid.
- To clean and sanitize all equipment.
- To wash all utensils. Utensils must be washed in soap and water, rinsed in hot water, and sanitized in the three-compartment sink.
***Approved sanitizers***
Chlorine (bleach)- 50ppm
Quaternary Ammonium- 200ppm
Iodine- 12.5ppm
- For all food preparation
- As food storage facilities
- To clean exterior and interior of carts
- Meets construction, design, and finish criteria
- Water supply system of sufficient capacity to meet demand
- Proper sized water waste tank
- Permanently installed waste water tank (15% larger capacity than water supply tank)
- Hand soap and paper towels
- Labelled sanitizer bottle (chlorine 100ppm)
- Chemical test strips
- Hair restraint and apron
- Copy of valid food handler certificate
- Probe thermometer
- Thermometer for cold holding units
- Ice packs to be used for cold holding
- Approved fire extinguisher
- Separate plastic containers to store clean and dirty utensils
- Overhead protection
- Extra utensils
- Covered wastebasket attached to cart
- Covered or protected condiments
- Individually wrapped straws
- Commissary letter
Charges may be laid for each violation of the City of Winnipeg Food Service Establishment By-Law 5160/89 noted during inspections. The owner and/or operator of the mobile food vending cart will be responsible for fines as determined by the courts.
All the above items are expected to be on the cart for permit inspection and subsequent inspections thereafter. If any of these items are missing, a Health Permit will not issued and a re-inspection will be required. Due to the high volume of cart inspection requested at this time, the rescheduling of re-inspection of cart will be dependant on the availability of the Health Inspector.
Mobile Food Vending Truck
Prior to issuance of a Health Permit, the Public Health Inspector shall inspect the Mobile Food Vending Truck to determine compliance with The City of Winnipeg Food Service Establishment By-law 5160/89. A Health Permit will be withheld unless there is full compliance with this By-Law.Upon approval, two (2) Health Permits will be issued, a paper permit and a small self-adhesive permit. The self-adhesive permit will be permanently affixed to the cart in a conspicuous location must not be removed or altered unless by a Public Health Inspector.
*Health Permits are not transferable from one operator to another.
For construction of a new truck/trailer or alterations to existing truck/trailer, plans and specifications must be submitted for review and approval to Community Bylaw Enforcement Services located at 18-30 Fort Street before start of construction. The plans and specifications must indicate the proposed equipment lay out and construction materials to be used.
What is a Mobile Food Vending Truck (MFVT)?
A vehicle mounted food service establishment designed to be readily movable.
What are the different types of MFVT?
- Mobile food vending trucks serving only pre-packaged food.
- Mobile food vending trucks with food preparation (additional
information is available at 18-30 Fort Street).
Mobile Food Vending Trucks serving pre-packaged food do not need to comply with the requirements of the Food Service Establishment By-Law 5160/89 pertaining to the necessity of water and sewage systems.
What is pre-packaged food?
Pre-packaged food is food that is prepared and packaged at a permitted food service establishment.
All food must be labeled with the date of preparation and the name and address of the establishment in which the food was prepared. The preparation or storage of food in private homes for distribution or sale to the public is prohibited. Receipts for food purchases must be provided upon request to the Public Health Inspector upon request.
What is required for a MFVT serving only pre-packaged food?
- MFVT must have the applicant and business name displayed on two sides of the truck. Size of lettering must be a minimum of 5 cm (2 inches) in height. Units with the same name and logo require individual numbering.
- Floors, walls, ceiling, and counter surfaces must be constructed of smooth, durable, non-absorbent, and easily
cleanable material (e.g. plastic laminate, reinforced fiberglass panel, stainless steel, enamelized steel or aluminium, or epoxy paint - All MFVT must be maintained in good repair. All equipment on the truck must be properly installed and maintained at all time.
- All MFVT must be completely operative (e.g. operable mechanical refrigeration).
- Refrigeration units must be capable of maintaining potentially hazardous food at a temperature of 5°C (41°F) or lower at all times. Frozen foods must be kept -18°C (0°F) or lower at all times.
- Hot holding units must be capable of maintaining potentially hazardous food at a temperature of at least 60°C (140°F) or higher at all times.
- An accurate thermometer must be kept in all refrigeration units and hot holding units for monitoring temperatures.
- Only pre-packaged condiments may be provided for customer use.
- Only single service utensils may be provided for customer use.
- Only wrapped straws are acceptable for use.
- Refuse containers with self-closing lids must be provided.
- Single use paper towels and a plastic spray bottle containing a sanitizing solution of 100ppm (parts per million) is required for sanitizing counter surfaces during operation
** 1 teaspoon of household bleach in 4.5 litres of water=100ppm**
Charges may be laid for violations of the City of Winnipeg Food Service Establishment By-Law 5160/89. The owner and/or operator of the mobile food vending truck will be responsible for fines as determined by the courts.
Mobile Food Vending Trucks with Food Preparation
All food must be prepared in the truck or prepared at a permitted food service establishment. All food products must be obtained from approved commercial establishments. The truck must have an established menu with a list of food suppliers. Receipts for food purchases must be provided to the Public Health Inspector upon request.
The preparation and storage of food in private homes for distribution or sale to the public is prohibited.
How should a MFVT be constructed?
- Floor covering must be constructed of smooth, durable, and seamless material. Floor covering must be coved up the wall including counters and protrusions a minimum of 10 cm (4 inches) capped and sealed. Rubber baseboards are not permitted.
- Wall and ceiling surfaces must be smooth, non-absorbent, easily cleanable, and light-coloured.
- Permanently affixed protected light sources must be installed to provide a minimum of 540 lx (50 foot candles) of light. All lighting must be shielded to protect against broken glass falling onto food or food contact surfaces.
- Counter surfaces must be of sufficient size to safely carry out intended food preparation.
- MFVT must have the applicant and business name displayed on two sides of the truck in letters at least 5 cm (2 inches) in height. Units with the same name and logo require individual numbering.
- MFVT must have a water system that has sufficient capacity to meet the water demands at all times of operation. Recommended capacity is 135 L (30 gallons). A constant water pressure must be provided at each plumbing fixture.
- A water heating unit must be installed which is capable of providing a constant supply of hot water at a temperature of not less than 50°C (122°F) at each plumbing fixture.
- Liquid waste must be stored in a permanently installed retention tank that is at least 15% larger capacity than the combined volume of the water supply tank and any hot water tank.
- Water supply tank must:
- Be enclosed from the filling inlet to the discharge outlet;
- Be sloped to an outlet that allows complete drainage of tank;
- Have the water tank inlet positioned so that it is protected from any and all contaminants;
- Have a filling inlet with a hose connection of a size or type that will prevent its use for any other service;
- Have a hose clearly identified as to its use, which should not be used for any other purpose;
- Provide the water tank filling inlet with a cap and keeper chain or other approved protective cover or device.
- Waste (liquid) water tank must:
- Have a clearly marked discharge outlet which is located lower than the water inlet connection to preclude contamination of the potable water supply;
- Be equipped with a shut-off valve and be sloped to an outlet that allows complete drainage of the tank;
- Be constructed, installed, and operated to prevent contamination of the potable water supply system
- Liquid wastes must not be discharged from the liquid waste tank when MFVT is in motion.
- Liquid waste must not be removed from a MFVT in such a way that an unsanitary condition is created.
- Units operating during cold weather must provide heated and insulated water supply and waste tanks to ensure compliance with the By-Law.
- A 3-compartment stainless steel sink must be installed for washing and sanitizing all utensils used in the preparation of food. Sinks must be of adequate size to accommodate by total submersion of the largest equipment used. A drain board or drip rack is required for air-drying all utensils.
- A hand sink is required with a continuous supply of hot and cold running water under pressure in the food preparation area.
- Commercial refrigeration units must be capable of maintaining potentially hazardous food at a temperature of 5°C (41°F) or lower at all times.
- Commercial freezers must be capable of maintaining foods at – 18°C (0°F) or lower at all times.
- Hot holding units must be capable of maintaining potentially hazardous food at a temperature of 60°C (140°F) or higher at all times.
- A powered exhaust canopy, filters, and ductwork must be installed to remove cooking odours, gases, fumes, and grease-laden vapours given off by cooking.
- A fire suppression is required by the Department of Labour where cooking is carried out.
- MFVT equipped with propane tanks must have Department of Labour approval prior to the health permit inspection. A Department of Labour approval sticker must be adhered to the truck.
DEPARTMENT OF LABOUR
500-401 York Avenue
(204) 945-3385 or (204) 945-3396
- MFVT equipped with propane tanks must have a fire extinguisher that meets The City of Winnipeg Fire Department
Regulation (2A 10BC RATING). Yearly inspection of fire extinguishers is strongly recommended. - All windows or doors used for ventilation/serving food must be properly fitted with screens.
- All surfaces including cupboards and shelving to store non refrigerated food products and utensils must be smooth, non-absorbent, and easily cleanable.
- Food handlers must successfully complete the Certified Food Handlers Training Program through the City of Winnipeg. Food Handler Certificate must be renewed every 5 years.
- All MFVT must be maintained in good repair. All equipment on the truck must be properly installed and maintained.
- MFVT must be completely operative (e.g. hot and cold running water under pressure must be available at all plumbing fixtures, operable mechanical refrigeration etc.)
- Wiping cloths must be stored in a container of sanitizing solution at all times. Approved sanitizers: Chlorine (bleach)-100ppm Quaternary Ammonium-200ppm Iodine-25ppm
- All utensils and equipment must be washed in soap and water in the first sink, rinsed in hot water in the second sink, and sanitized in the third sink (50ppm chlorine bleach).
- A test kit is required to determine the chemical concentration of the sanitizer used for washing/sanitizing utensils and for storage of wiping cloths.
- A continuous supply of soap and paper towels is required at the hand sink.
- An accurate thermometer must be kept in all refrigeration units for monitoring temperatures.
- A metal stem probe thermometer must be provided for testing the internal temperatures of hot and cold potentially hazardous food.
- Condiments must be dispensed either by single service packaging, squeeze or pump type dispenser bottles and/or containers with hinged lids.
- Only single service utensils must be provided for customer use.
- All non-refrigerated food products and utensils must be stored at least 15 cm (6 inches) off the floor on appropriate shelving or cupboards.
- Refuse containers with self-closing lids must be provided for inside the vehicle and for customer use outside the vehicle.
- Only articles necessary for the operation and maintenance of the mobile food vending truck shall be stored on the vehicle.
- Only those poisonous or toxic materials that are properly labelled and necessary for maintenance and controlling insects and rodents are permitted on the truck. A cabinet or cupboard used for no other purpose must be provided for the storage of these materials.
- All food handlers must wear either full length apron, smock, or uniform. Money belts are not acceptable.
- All food handlers must wear hair restraints that effectively cover the hair on the head. All hair must be off the shoulder, pulled back, and restrained.
- All food handlers must wash their hands with soap and water before starting work, after eating or smoking, and as often as necessary to keep them clean. Sanitizer spray bottles must not be used for hand washing.
Charges may be laid for violations of the City of Winnipeg Food Service Establishment By-Law 5160/89. The owner and/or operator of the mobile food vending truck will be responsible for fines as determined by the courts.
Truck checklist for permit approval:
- Meets construction, design, and finish criteria
- Potable and operational water system (minimum 135 L)
- A permanently installed and properly sized waste water tank
- Hand soap and paper towels
- Labelled sanitizer bottle (chlorine 100ppm)
- Chemical test strips
- Hair restraint and apron
- Copy of valid food handler certificate
- Probe thermometer
- Thermometer for cold holding units
- Ice packs to be used for cold holding
- Approved fire extinguisher
- Approved propane tank
- Covered or protected condiments
- Individually wrapped straws
- Refuse container with self-closing lid
- Overhead protection
- Single service utensils for customers
.Commissaries for Food Vending Carts
All mobile food vending carts must be stored in a commissary that has a valid Health Permit. Before starting construction of a commissary, floor plans must be submitted for review and approval to the
One Stop Plan Review located at 30 - 31 Fort Street.
The plans and specifications must indicate the proposed layout, arrangement of equipment and construction materials to be used.
Prior to issuance of a Health Permit, the Public Health Inspector shall inspect the establishment and determine compliance with The City of Winnipeg By-law No. 5160/89.When applying for a Health Permit all food vending cart operators will be required to submit written verification of storage from the owner or a permitted commissary.For additional information please call 311
.Requirements for Commissaries
In accordance with By-law 5160/89 of the City of Winnipeg, the following items are required for permit approval:
Food preparation, food storage & dishwashing areas:
- The wall and ceiling surfaces shall be smooth and easily cleanable, exposed studs are not permitted. The wall surfaces shall be finished with a light coloured high gloss enamel paint or similar product.
- Floor covering must be constructed of smooth, durable and seamless material. Floor covering must be coved up the wall a minimum of 10 centimetres (4 inches), capped and sealed. ***Rubber baseboards are not permitted in these areas.
- Permanently affixed protected light sources must be installed to provide a minimum of 540 Lx (50 foot candles) of light.
- All lighting must be shielded to protect against broken glass.
- A three-compartment sink is required for utensil washing with a self draining board. Sink compartments must be sufficient size to accommodate total submersion of utensils/equipment.
- A hand sink is required in the food preparation area with a continuous supply of hot and cold running water under pressure.
- A continuous supply of soap and paper towels is required at the hand sink.
- Chest freezers of adequate size are required for ice packs and frozen food products.
- A commercial refrigeration unit of adequate size to ensure that food product temperatures are maintained at 50°C (41°F) or less must be provided.
- Adequate sized food preparation counters are required. These counters must be smooth & easily cleanable.
- All non-refrigerated food products must be stored at least 15 cm (6 inches) off the floor on appropriate shelving or cupboards. Shelving surfaces must be smooth, non-absorbent and easily cleanable.
- Individual lockable storage space must be provided for each operator.
- All food products must be obtained from approved commercial establishments.
- Adequate sized refuse containers must be provided and used.
- Only articles necessary for the operation and maintenance of the commissary must be stored on the premises.
- Only those poisonous or toxic materials that are properly labelled and necessary for maintaining the establishment and controlling insects and rodents are permitted on the premise. A cabinet or cupboard used for no other purpose must be provided for the storage of these materials.
- Food preparation, food storage and dishwashing areas must be completely separated from the cart storage area.
- The wall and ceiling surfaces must be smooth and easily cleanable.
- Floor surfaces must be smooth and easily cleanable. Concrete floors are acceptable provided they are smooth and free of open cracks and crevices.
- Properly installed trapped floor drains must be provided in floors that are water flushed for cleaning or that receive discharges of water from equipment.
- Permanently affixed protected light sources must be installed to provide a minimum of 540 Lx (50 foot candles) of light.
- At least one sink supplied with hot and cold running water must be installed in the cart storage area for cleaning carts. Hoses and spray systems are also permitted provided proper back flow prevention devices are installed on the water supply system and adequate floor drainage is provided.
- A washroom with a toilet and hand basin must be provided on site. A continuous supply of hot and cold running water, soap and paper towels must be provided at the hand basin.
- Adequate sized refuse containers must be provided and used.
- Only articles necessary for the operation and maintenance of the commissary are to be stored on the premises.
- The size of the cart storage area must be such that a minimum of 60 cm (24 inches) is provided between each cart, wall surfaces or other appurtenances, to allow sufficient unobstructed access for car operators to clean the carts.
- Each cart storage area must be properly designated by visible markings on the floor.
Last update:
14.02.2011
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