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1
2CHECKLIST
All vending vehicles are to comply with the appropriate sections of regulations pursuant to the Public Health and Safety Act, and:
MARK BOX IF REQUIREMENT IS MET, LEAVE EMPTY IF NOT. USE N/A IF NOT APPLICABLE
GENERAL REQUIREMENTS FOR ALL VEHICLES
PUSH CARTS
All food is prepared in the vending vehicle or prepared at an approved and
The push carts return daily to a facility approved by a health officer for cleaning
inspected food service establishment. All food products must be obtained from
and sanitizing of equipment, disposal of wastes and replenishment of products.
approved sources. Food prepared at home shall not be used or sold.
These cleaning facilities have a dedicated two-compartment, food grade sink
with hot and cold pressurized water and an approved sewage disposal system.
If ice is used, it is considered food and shall be treated in like fashion.
Food storage must be separate from personal space and from any food used for
purposes other than the push cart.
All surfaces (i.e., walls, ceiling, floor, counters, drawers, cupboards) are
constructed so as to be smooth, durable, non-absorbent, light colored and free
The push cart serves only non-potentially hazardous or prepared ready-to-eat
of cracks and open seams.
foods (e.g., hot dogs, pre-cooked sausage). No food preparation other than
reheating is done on site.
Refrigeration is capable of maintaining a temperature of 4°C (40°F) or less at
all times and is provided for the cold storage of potentially hazardous foods (if
The push cart is equipped with a hand wash sink.
served).
The push cart is equipped with overhead protection (e.g., canopy or umbrella).
Hot holding unit(s) capable of maintaining internal food temperature of a least
60°C (140°F) at all times is provided for the hot holding of potentially hazardous
The push cart is equipped with mechanical refrigeration (no time limit for
foods (if served).
operation) OR;
Accurate thermometers are provided and are in use to ensure refrigeration and
hot holding temperatures are maintained.
The push cart uses gel packs or ice for refrigeration and operates for no more
than four hours per day.
The unit is equipped with a sufficient supply of potable hot and cold pressurized
water obtained from an approved source (push carts may forego the need for
FOOD VENDING VEHICLES
pressurized hot water).
The driver’s area in the vehicle is physically separated from the food preparation
Water tank has been cleaned as per Cleaning and Disinfecting a Water Holding
area.
Tank guidelines at least once per year and a water sample has been submitted
for bacteriological testing prior to operation.
The vending vehicle is equipped with at least a two-compartment sink for
washing, rinsing and sanitizing utensils and equipment.
The wastewater storage tank is provided with a capacity of at least 23 liters (5
Imp. gal.) greater than the vehicle’s water storage tank and is disposed of into a
All openings (i.e., doors and windows) are supplied with properly-fitted screens,
sanitary sewer or other approved sewage disposal system.
and service areas equipped with a sliding panel.
Soap and paper towels, both in dispensers, are provided and located near the
A powered exhaust canopy, filters and appropriate duct work are installed to
sink to facilitate hand washing.
carry off cooking odours, gases, vapours and grease-laden air given off by grills,
deep fryers and other types of cooking apparatus.
Adequate refuse containers are provided and garbage is disposed of in a
sanitary manner.
The vending vehicle has a secure power supply which is sufficient for the
operation of equipment and for maintaining required heating and cooling
Only single service utensils (not to be reused) are offered for consuming food
temperatures.
and beverages, and are stored in a clean/sanitary manner prior to their use.
Every food handler will:
Assessment performed on (date): ___________________________________
• observe good personal hygiene;
by: _________________________________________________________
• wear clean garments and clean footwear; and
• practice proper hair control (wear hair net, cap and/or have long
The final responsibility for ensuring that food or drink offered for sale is
hair restrained).
wholesome and free of any condition that could cause illness or physical harm
to a consumer rests with the vendor.
Food preparation equipment and food contact surfaces will be frequently
cleaned and sanitized. Cleaning supplies and sanitizers are to be readily
Environmental Health Services
available.
#2 Hospital Rd., Whitehorse, Yukon Y1A 3H8
Phone: (867) 667-8391 Fax: (867) 667-8322
RESTRICTED USE PUSH CARTS
E-mail: environmental.health@gov.yk.ca
Toll-free: 1-800-661-0408, ext. 8391
The restricted use push cart serves only pre-packaged food and beverages and
operates less than four hours per day. Only restricted use push carts are exempt
Reviewed by: ______________________________________________ (EHO)
from water, waste water, and hand wash sink requirements. All other general
on (date) _________
Permit Number: ___________
requirements AND push cart requirements apply to restricted use push carts.
Permit to Operate:
Any food sold at a restricted use push cart will be prepared prior to arrival at the
Issued for a Restricted Use Push Cart
push cart, in an approved facility.
Issued for a Push Cart
Issued for a Food Vending Vehicle
Issued with the Following Conditions: _____________________________
___________________________________________________________
___________________________________________________________
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