Soul Food Festival Vendor Application Page 1 of 4 SOUL FOOD FESTIVAL
VENDOR APPLICATION
Fill out this application and Fax to: 877-485-3554SELECT THE VENDING CITY
Macon, GA
Augusta, GA
New Orleans, LA
Miami, FL
Denver, CO
Charlotte, NC
Dayton, OH
Grand Prairie, TX
Louisville, KY
Buffalo, NY
Cleveland, OH
Nashville, TN
Indianapolis, IN
Hartford, CT
Houston, TX
Sacramento, CA
Charleston, SC
Oklahoma City, OK
Jacksonville, FL Vendor Information Name: Address:City: State: Zip:
Home Phone: Mobile Phone: Work Phone: E-mail Address:
Please list any merchandise items that you have available:
Do you have any items to fit themed events? (I.e. The Soul Food Festival) Yes No If yes, please list what type(s)
Soul Food Festival Vendor Application Page 2 of 4 Do you have a tent? Yes No
If yes, what are the dimensions?
Please bring your own generators for electricity Is Your Booth: (Please check one of the following)
Craft Vendor ... $250 per 10 X 10 space Non-Alcoholic Drink Vendor ... $500 per 10 X 10 space Business Vendor ... $250 per 10 X 10 space Church Organizations/Civic Group ... $250 per 10 X10 space Food Vendor ... $500 per 10 X 10 space
FOOD VENDING APPLICATION Please print, fill out and send form to the appropriate city contact above.
Vendor Name:
Which City are you interested in Vending:
Address:
City: State: Zip:
Home Phone: Mobile Phone: Work Phone: Contact Name:
Home Phone: Mobile Phone: Work Phone: Fax Number: Sales Tax Number:
E-mail Address:
Menu Items
If items exceed list please attach a menu Description of Items Serving Size (oz. pieces) Price per Serving
Booth Information
(Do not fill this are out, leave blank, promoter will fill out to let you know when your load in/out time will be. Once application is approved we will fax it back to you with this information filled out.) Please bring a money order for clean-up deposit for $250
Date(s) and Time(s) of Event (include Load-In and Load-Out/Clean-Up) Load-In Date: _/_ _/ Time: _: M
Load-Out/Clean-Up End Date: _/ / Time: :_ M Event Start Date: _/_ _/ Time: _: M
Soul Food Festival Vendor Application Page 3 of 4
Vendor Information
1. Food vendors must supply all food service equipment necessary for the operation of their respective booths.
2. Service equipment must be in good working order.
3. Food vendors must obtain all of their supplies and sanitary eating utensils.
4. Rented tents must be clear of all soot, grease, and debris at the conclusion of the event. 5. Food vendors will be provided with one trash barrel for use within their respective tents. 6. Each participant will be responsible for providing trash bags for trash disposal.
7. Equipment brought onto the site shall be in good working order. All equipment shall have an equipment ground.
8. Food vendors will supply the following information for every piece of equipment requiring electrical connection one week before the date of the event. The Soul Food Festival will not provide electricity. You must bring your own generator in good working condition and updated. a.Voltage (e.g., 120 volts, 208 volts, 240 volts) Watts (e.g., 900 watts, 1200 watts, 3,000 watts) 9. b. This information may be found on the manufacturer's nameplate. The Soul Food Festival
doesn't supply neither extension cords nor multiple-outlet receptacles. Food vendors must provide lighting and extension cords. All electrical needs will be listed on the application. Food vendors using bottled gas must adhere to all restrictions specified by the Fire Marshall.
10. Food vendors using grease in their operation, or producing grease by-product if their operation must use grease receptacle provided. Any food vendor found dumping grease on the ground, or any other area on the event property will bear the cost and responsibility of cleaning up the grease may have caused paying for any damage.
11. The Soul Food Festival will determine the locations of each booth.
12. All food vendors must have at least one CO2 fire extinguisher in the booth at all times.
13. All food vendors must be completely set up for inspection at least 30 minutes prior to the start of the event. All vehicles at that time must be removed from the park. Failure to comply will be grounds for immediate dismissal or prohibition from future participation.
14. There will be no open fires.
General Guidelines & Information for Special Event Vending
1. Food vendors who apply and are selected must meet the guidelines established by the Soul Food Festival Office of Special Events. Please see important disclaimer at the bottom of this page
2. Only full-service restaurants, fast food, and licensed food vendors will be considered for participation in any Soul Food Festival Special Events.
3. Vendors must adhere to all rules and regulations set forth in this document and the hosting City Ordinances.
4. All food vendors who do not have an annual license will need to apply for and purchase a temporary event license on site at the event.
5. Food vendors will be required to show proof of Comprehensive General Liability policy with liability limits $1,000,000 per occurrence and $1,000,000 aggregates. The Soul Food Festival must be named as additional insured on these policies as follows: Certificate holder is listed as additional insured on General Liability Policy as Soul Food Festival PO Box 50123 Midwest City OK 73140 and list the city you will be vending in.
Soul Food Festival Vendor Application Page 4 of 4 7. All vendors who have three (3) or more employees must provide a copy of Workers
Compensation Insurance with liability limits of $100,000.
8. All vendors are required to show proof of Automobile Insurance on all owned or hired automobiles with liability limits of $100,000/$300,000 or $500,000 CLS.
9. Participating food vendors must comply with the rules and regulations of the hosting State's Health Department and any other governmental body with jurisdiction over any Soul Food Festival event.
10. Food vendors must be identified at any Soul Food Festival special event by name used at the principal place of business.
11. Only approved food items as listed on the application may be sold. Participants may sell no items such as t-shirts, cups, aprons etc. during the event without written approval of the Soul Food Festival Coordinator.
12. The Special Events Director must approve any promotional items given away at the event in advance.
13. No roaming will be permitted during any event.
14. Trailers will be considered for events, please provide picture with application. 15. No items may be served in a glass container of any kind.
16. The event committee will review applications; specific foods must be listed on the application to ensure a balanced selection of menu items per vendor.
17. *The Soul Food Festival of Special Events recruits and registers vendors for each of our events. If someone other than the Soul Food Festival contacts you about vending at Soul Food Festival events, please be aware that he/she may be selling fraudulent vendor placements. Any vendors not registered through the Soul Food Festival will not be permitted at Soul Food Festival Special Events. Any person(s) found to be selling fraudulent vendor spots for Soul Food Festival Special Events will be prosecuted to the fullest extent of the law.
Menu Guidelines
1. Participants will NOT be allowed to serve or sell any non-alcoholic or alcoholic beverages at any Soul Food Festival Special Events including smoothies, ice cream, shaved ice, ice etc. without strict permission from the Soul Food Festival.
2. The majority of food preparation should take place at the food vendor's normal place of business. Specialties should be "finished off" at the site of at the event site.
Fees & Costs
1. There is a flat fee to participate in any Soul Food Festival Special Events.
2. Participating food vendors are responsible in providing their own tents, chairs, tables etc. 3. Participants will be responsible for securing and/or paying for any special permits that may be
required by the Soul Food Festival or any other governmental agency.
4. The Soul Food Festival is looking forward to a profitable venture for all participants. Food vendors will keep 100 percent of sales.
Electrical Services
Mod. JW January 2010
CITY AND COUNTY OF DENVER
DEPARTMENT OF ENVIRONMENTAL HEALTH PUBLIC HEALTH INSPCETION DIVISION
200 W. 14th Ave., Suite 200 Denver, CO 80204
Phone (720)865-5401 Fax (720)865-5532 www.denvergov.org/PHI
TEMPORARY RESTAURANT APPLICATION
FOR LICENSE APPROVAL
New Renewal Charitable Event ___________________________ (Please Print)
NAME OF TEMPORARY RESTAURANT: DEH _________
NAME OF VENDOR: PHONE OF VENDOR: ADDRESS OF VENDOR:
LICENSED COMMISSARY KITCHEN: (No home cooked meals)
ADDRESS:
CONTACT NAME: PHONE:
NOTE: If you are not the owner or operator of the licensed kitchen and/or if the licensed kitchen is located outside of the City and County of Denver, then a copy of the restaurant license and an affidavit of commissary must accompany this application.
Please note: A vendor cannot sub-lease from a liquor licensed establishment unless Excise and Licensing approves of it. LIST MENU ITEMS (All food and beverages):
1. 6. 11. 2. 7. 12. 3. 8. 13. 4. 9. 14. 5. 10. 15.
Special Events Participating in:
Date of Menu Review:
Affidavit of Commissary
(to be completed by proposed vendor)
Vendor Business/Trade Name Vendor Business/Mailing Address Vendor Telephone Number
Business Type (Check all that apply):
Mobile Cart Peddler Temporary Caterer/Other
Commissary name Commissary address:
Commissary telephone number:
This is a licensed facility and is inspected by the following regulatory agency:
I (print name),
Last First MI
as representative of the above named business, offer this affidavit as proof that my food will be prepared in a licensed facility in accordance with the laws governing mobile and temporary food vendors in the City and County of Denver (Article III, Chapter 23 of the Denver Revised Municipal Code). I acknowledge that I will submit a new affidavit for approval before I resume selling food if I cease to use this facility as my commissary. I understand that failing to return to the commissary as required may result in a summons to court and revocation of my license.
I affirm that the above information is correct and true by signing below.
Signature of Proposed Mobile/Temporary Food Service Establishment Operator Date
Do Not Write Below This Line
Inspector Name ID#
Inspector Signature Date
Approved Denied Approved with Conditions:
CITY AND COUNTY OF DENVER
200 W. 14 AVE. SUITE 200 DENVER, CO 80204-2732 PHONE: (720) 865-5401 FAX: (720) 865-5532 www.denvergov.org/phi
DEPARTMENT OF ENVIRONMENTAL HEALTH
Application to Provide Commissary Services
(to be completed by proposed Commissary operator)
Business/Trade Name of Commissary: Business Address:
County:
Contact Name:
Contact Telephone Number:
I (print name), , Last First MI
as owner/representative of this facility confirm that:
(print vendor name)
Last First MI
has permission to operate from the above listed commissary. I read, understand, and affirm my responsibilities under Section 9-107 Commissary in the City and County of Denver, Retail Food Establishment Regulations as adopted by the Board of Environmental Health. I will notify the City and County of Denver, Department of Environmental Health, Public Health Inspections Division if the vendor ceases to use this facility as required. I understand that failing to notify the Department as required, or failing to adhere to the rules and regulations that govern commissaries may result in a summons to court and revocation of my license.
Signature of Commissary Operator Date
Do Not Write Below This Line
Inspector Name ID#
Inspector Signature Date
Approved Denied Approved with Conditions:
CITY AND COUNTY OF DENVER
200 W. 14th AVE. SUITE 200 DENVER, CO 80204-2732 PHONE: (720) 865-5401 FAX: (720) 865-5532 www.denvergov.org/phi
DEPARTMENT OF ENVIRONMENTAL HEALTH
Temporary Retail
Food Establishment
Guide
Denver Department of Environmental Health Public Health Inspections 200 W. 14th Avenue, Suite 200 Denver, CO 80204-2732
A temporary retail food establishment refers to a retail food establishment, other than a licensed mobile retail food establishment or pushcart, that is not intended to be permanent and that operates at a fixed location for a period of time of not more than 14 consecutive days in conjunction with a single event or celebration.
Denver’s outdoor events, including farmers markets, attract over two million visitors, annually. The success of these events is based, in part, on the local food vendors who return each year to participate. The City of Denver’s Department of Environmental Health works closely with food vendors to ensure that the health of the public is protected. Inspections are conducted at special events to ensure the food served is safe for consumers. The requirements for operating as a temporary retail food establishment are listed in Chapter 10 of the City and County of Denver Retail Food Establishment Regulations. All food vendors selling potentially hazardous food and/or non-prepackaged food must obtain a temporary retail food establishment license.
License Requirements for a Temporary Retail Food Establishment
The requirement for a Temporary Retail Food Establishment License is required based upon the food served. Not-for-profit or charitable organizations do not need a license and may prepare, serve, and sell food/beverage in conjunction with a special event or celebration if the activity is for that event or celebration and the event(s) does not exceed a total of 52 days in a calendar year. The charitable organization must be principally located in the City and County of Denver.
A temporary retail food license is required if you plan to sell any potentially hazardous food (PHF). PHF is food that includes, but is not limited to, hamburgers, hot dogs, chicken, deviled eggs, refried beans, cooked rice, cut melons, and ice.
A temporary retail food license is not required for:
• Establishments preparing and serving only hot coffee, hot tea, instant hot beverages - popcorn with no added ingredients other than salt and butter - non-potentially hazardous doughnuts or pastries obtained from sources complying with all laws related to food and food labeling.
• Establishments that handle only non-potentially hazardous pre-packaged food. • Sellers that offer only uncut fresh fruit and vegetables.
• Operations that supply only pre-packaged non-potentially hazardous food, drinks in bottles, chewing gum, or salted nuts in the natural protective coating.
• Non-profit or charitable organizations
Contact the department to assist you in determining whether or not you need to apply for a license.
Obtaining a temporary retail food license
To obtain a temporary retail food license, you must:
1. Complete an Affidavit of Commissary. The affidavit of commissary must be completed by you in conjunction with the commissary operator. If your commissary kitchen is outside the City and County of Denver, bring a copy of the establishment’s current Retail Food License. Restaurants with liquor licenses may not be approved for use as a commissary unless approved by the Denver Department of Excise and Licenses.
2. Schedule an appointment for a menu review with the Denver Department of Environmental Health, Public Health Inspection, in advance, by calling 311 or 720-913-1311.
A menu review is a brief meeting between the operator of the temporary retail food establishment and department staff. You will discuss the food you plan to serve, your methods of food preparation, and the equipment requirements for your operation. You will need to bring a complete list of all the types of food you plan to serve and an affidavit for your commissary kitchen. A commissary kitchen is a licensed, inspected commercial kitchen that is used for storage, preparation, and ware-washing. Be prepared to answer detailed questions regarding your operation. It is important that you carefully plan your entire operation (including food sources, food and equipment storage, food preparation, and booth set-up) prior to this meeting.
3. Complete the Temporary Retail Food Establishment application with the Denver Department of Environmental Health, Public Health Inspections located on the 2nd floor at 200 W 14th Avenue. The application paperwork may be completed prior to arriving at Environmental Health (although it is not required).
On the menu review application, you must list all the types of food that you will be serving for the entire year under the license. If you decide to add additional menu items after you have already obtained your license, you can schedule a brief appointment with the Department of Environmental Health to get these menu items added to your license.
4. Submit the approved paperwork to the Denver Department of Excise & Licenses, located on the 2nd floor at the Wellington Webb Building at 201 W. Colfax Avenue, to obtain a Temporary Restaurant License from Excise & License.
Commissary kitchen and Affidavit of Commissary
A commissary kitchen is a licensed, inspected commercial kitchen that is used for storage, preparation, and ware-washing. Absolutely no food storage, food preparation, or ware-washing may be
conducted in your home or in any other non-commercial kitchen.
Some liquor licensed facilities may not be accepted by the Department of Excise and Licenses as a commissary. If you do not own the kitchen that is being used as your commissary, you must obtain written permission from the owner that states you are permitted to use the kitchen for food and equipment storage, food preparation, and post-event clean-up. Permission should be provided on company
letterhead, or you may obtain an Affidavit of Commissary form from the Department of Environmental Health. An affidavit of commissary is an agreement between you and the commercial kitchen operator that indicates that you have permission to use that kitchen and facility for storing and preparing the food on your menu. You must bring the completed letter or form with you at the time of your menu review. Although your commissary kitchen does not need to be in the City and County of Denver, it should be within a reasonable commuting distance of the city so that you can conduct ware-washing, store food, and store equipment at the end of each day of an event. The length of the event and the menu served will be used to determine if your commissary is within a reasonable distance.
Food Preparation
The City and County of Denver prohibits the extensive preparation of food at temporary retail food establishments due to the increased risk present in outdoor and special event settings. As indicated in The Retail Food Establishment Regulations, the “slicing, dicing, chopping, processing, pre-portioning, mixing,
or other extensive preparation of food on-site is prohibited.” Based on this restriction, all advance preparation must be conducted at the commissary kitchen. The only preparation that is allowed at temporary events is preparation for which there is no reasonable alternative. For example, the slicing of ribs after they are grilled is permitted at temporary events. Please note that use of gyro and pastor rotisseries is not permitted at special events. Failure to comply with this requirement may result in confiscation of food, fines, court summons, or suspension of operations. If you have questions about what constitutes extensive preparation, please contact the department.
Required Equipment and Supplies
Equipment required to operate a retail food establishment varies based upon the menu served. Basic requirements include:
1. Hand-washing Station
Perhaps the most important piece of equipment you need in your food booth is a properly equipped hand-washing station. You are permitted to use a commercial, portable hand sink. You may also use a (minimum) 5-gallon container that has a free-flowing dispensing valve, as depicted in the picture. The dispensing valve should have an ‘on’ and ‘off’ position so that both your hands are freed for proper hand washing. The set-up must be used in conjunction with soap, single-use towels, and a catch bucket beneath to collect dirty water. The hand-washing station must face the inside of the booth and must be easily accessible from all booth locations. It should also be set up at table height. Be sure to keep plenty of extra water on hand. Filling the hand washing supply water container with warm water (approximately 90-110qF) is recommended.
If the event organizer provides hand-washing stations near your booth, you are still required to have your own hand-washing station set up. Failure to properly set up a hand-washing station will result in immediate closure of your booth.
2. Sanitizer
Sanitizer is a chemical solution used to minimize and prevent cross contamination. In your booth, you should use sanitizer on counters and equipment to kill harmful bacteria. Keep your sanitizer in a clean container with wiping cloths. Spray bottles of sanitizer with disposable paper towels may be
used in place of buckets and cloth towels. The most commonly used sanitizers are chlorine, iodine, and quaternary ammonia compounds. Degreasers, soaps, detergents, Lysol, Pine-sol, and antibacterial solutions or gels are not sanitizers.
Guidelines for sanitizer use:
Chlorine 50 - 200 ppm (1 teaspoon in each gallon of water)
Quaternary Ammonia 100 - 400 ppm (Use the manufacturer instructions on the container label for mixing sanitizer)
Iodine 12.5 - 25 ppm (Use the manufacturer instructions on the container label for mixing sanitizer)
Whatever sanitizer you use, it is essential to:
a. Use it at the correct concentration. Sanitizer should not be greater than the recommended strength since this may cause skin irritation and may be toxic.
b. Test the strength of the solution with the correct test strip. Verify chemical concentrations as specified on manufacturer’s label.
c. Use warm water (not hot!) at approximately 70qF- 90qF.
d. Use only ONE chemical in a solution. Do not add soap or any other chemicals.
If you plan to use chlorine as a sanitizer, be careful not to leave your sanitizer bucket in the sun. Exposure to direct sunlight decreases the life of the sanitizer. Change your sanitizer bucket at least every 2-4 hours or as often as necessary to maintain the required concentration. Check the
concentration frequently throughout the day using the correct test strips.
Sanitizer is not a cleanser. You may want to have buckets for soapy water to aid in limited cleaning of food spills.
3. Cooking and Holding Equipment
All the cooking and holding equipment you use at the event should be commercial grade and maintain proper food temperatures.
The use of sterno/gel fuel is prohibited at outdoor events because it does not keep food at a consistent temperature over a long period of time in an outdoor event setting.
If you plan to use ice chests, be sure that they are fully packed with ice and equipped with a drain plug to drain melt-water. Be sure to have plenty of back-up ice.
All steam tables and cold tables must be equipped with lids. All food must be transported from the commissary in equipment that keeps hot food hot (135qF or greater) and cold food cold (41qF or less). Locate all cooking equipment outside the tent and away from customers. Be sure to have a cover for your fryer in the event of inclement weather.
4. Other Equipment Needs
You are required to keep the following equipment at your booth (for a checklist of required equipment, see page 10):
- A calibrated probe-type food thermometer that measures all temperatures from 0qF to 220qF. A dial stem thermometer and digital thermometer are both acceptable:
- A supply of back-up utensils and disposable gloves to minimize hand-contact with food. - A cover or canopy for overhead protection.
- If you are grilling or frying, an absorbent floor covering is required which is to be thrown away after the event (scrap carpeting is recommended). The use of cardboard as a floor covering is prohibited.
- If grilling or frying, a bag of kitty litter is required to use to soak up any grease spills. - Labeled buckets or containers to transport gray water to wastewater containers. - An accurate and conspicuous thermometer in each refrigeration unit.
5. Food Protection
In an outdoor environment, you must protect food from many potential contaminants, including insects, wind-blown debris, pooled water, and potential tampering by passers-by.
Be sure to keep all food, paper goods, and utensils covered and protected. Pallets or crates should be used to elevate all food, paper goods, and utensils at least six inches off the ground.
All condiments should be served in sealed packets or squeeze bottles. Self-service condiments and additives are not permitted unless they are in enclosed containers such as squeeze bottles.
Booth Set-up
It is important to plan your booth set up, in advance. It is helpful to make a diagram that indicates the location of all equipment in the booth.
Most importantly, be sure that the hand washing station and sanitizer are in a central, easily accessible location. If your booth is crowded, it may be necessary to set up additional hand washing stations and buckets of sanitizer. All food preparation and service areas must be located beneath the canopy. Food preparation areas must be located away from customers. If you have a grill or stove, it must be located outside the canopy. Your fire extinguisher must be easily accessible.
Approved Food Source
All the food served to customers must come from an approved food source. Approved food sources include certified/inspected suppliers, wholesale clubs, and grocery stores. If you have questions about your food supplier, contact the Department.
Food may
not
be stored or prepared in the home, garage, etc. Food and equipment must be stored at an approved and licensed commissary kitchen.Safe Temperatures for Food
Keeping food at the correct temperature helps prevent bacterial growth. Bacteria grow best between 41°F and 135°F. Keep food hotter than 135°F or colder than 41°F to prevent bacteria from growing.
Hold all food at the proper temperatures:
x Hold properly cooked or properly reheated food at 135°F or hotter.
x Hold all cold food at 41°F or colder. Cook food to the proper temperature:
x Whole cuts of beef and steaks up to 135°F or hotter.
x Fish, seafood, pork, and eggs to 145°F or hotter.
x Ground beef to 155°F or hotter.
x Poultry and stuffed food to 165°F or hotter.
Using a Food Thermometer
Your probe thermometer will help you assess whether food is being kept at a safe temperature. Wash and sanitize the thermometer before and after each use. Stick the probe thermometer into the thickest part of the food. Allow time (1-2 minutes) for the thermometer to read an accurate temperature. Read the thermometer.
Your thermometer must be calibrated prior to the event. If the thermometer is dropped, it must be calibrated, again.
To calibrate the thermometer, get a glass full of ice and fill it halfway with water. Stir the ice water with the thermometer. Leave the thermometer in the ice water until the dial stops moving (about 2 minutes). The dial should read 32°F. If it does not read at 32°F, use a pair of pliers to turn the nut on the back of the dial until it reads 32°F. Place the thermometer back in the ice water and confirm that it is reading 32°F.
Proper Method for Hand Washing
It is important to pay special attention to hand washing practices in an outdoor or temporary setting. Washing your hands properly breaks down the oils and loosens the bacteria so they may be washed away. Educate all your employees on proper hand washing methods, and be sure to monitor and correct your employees as necessary. Food handlers must wash their hands after using the bathroom, eating, smoking, handling raw meat, sneezing, coughing, handling trash or other waste, touching face, hair, etc, or after anything else that contaminates hands. Hands must also be washed before starting work, after breaks, and before handling food.
Because you do not have hot and cold water available in the outdoor setting, it is especially important to wash hands thoroughly and frequently. Use soap and warm, running water (when available). Rub hands vigorously. Wash all surfaces, including under fingernails, back of hands and wrists, and between fingers. Use a brush to scrub under and around your nails. Rinse hands well. Dry hands with disposable paper towels.
Use of Disposable Single-use Gloves
Glove use is required for contact with ready-to-eat food. Bare hand contact with ready-to-eat food is
prohibited. Glove use is never a substitute for proper hand washing. Hands must be washed thoroughly
before and after wearing gloves, including between glove changes. Bacteria grow on your hands while wearing gloves. Wash your hands after the gloves are removed. Whenever gloves become contaminated, remove the gloves and wash your hands before using a new pair of gloves. Never blow into the glove when putting it on. This contaminates your hands and the glove.
If a food handler has cuts, abrasions, burns, or open sores, the wound must be covered with a bandage or dressing, and then covered with a disposable glove or finger cot. Notify employees that they should inform the manager of any wounds.
Sick/Ill Employees
Ill employees should not be allowed to handle food. If employees have vomiting, diarrhea, or other gastrointestinal symptoms, they should stay home. Be sure that all employees are informed of your illness policy.
Eating, Drinking, Tobacco
Eating, smoking and use of chewing tobacco are prohibited in the booth. A drink is permitted if it is covered with a lid, a straw is used, and the beverage is stored below or away from all food and equipment.
Food Safety training materials are available at http://www.denvergov.org/phi or by request by contacting the department at 311 (in Denver) or 720-913-1311 (outside of Denver).
FIREWORKS
If fireworks are taking place in the City and County of Denver then the permit is issued by Denver Fire
Department. Please be aware that the application should be made as far in advance as possible to avoid any approval
delays. Any event who plan on having any form of pyrotechnics or fireworks must hire someone with a Colorado
Pyrotechnic License.
ELECTRICAL PERMIT FOR GENERATORS
The Denver Building Department requires that a licensed Electrical Contractor obtain a #3 Electrical Permit for the installation and use of a generator for supplying power for a special event. This permit can be obtained by the electrical contractor at 201 W. Colfax Avenue, Monday through Friday, from the hours of 8:00 a.m. to 11:30 a.m. For more
information, please call (720) 865-2580.
On-Site Inspection Requirements:
All booths, tents and canopies must be of approved material and be flame resistant and must have a certificate of
flame resistance to accompany permit application.”
Proper size extinguishers (with purchase receipt or current inspection tag) on site. All staff must be trained on proper
use.
Cooking equipment must be outside of booth area and not under a canopy or tent.
Cooking fuels must be stored and hooked up properly to cooking and heating equipment. Check equipment in
advance.
Fuel cylinders may NOT be changed during the time the public is in attendance at the event. No extra fuel may be
stored at your booth.
Generators may NOT be refueled during the time the public is in attendance at the event.
Generators over 30 amps need a permit from the building department. [DS]
Extension cords must be rated for outdoor use and must not be in an area where water might accumulate.
If a deep-fat fryer is being used, it must have a metal lid to cover the hot oil in the event of rain and a DFD approved
class K fire extinguisher.
A metal trash container with a lid must be provided in each booth. This container is to be used in case of fire, not for
trash. Use another container for trash.
TENTS/CANOPIES
Permits are required for tents (3 or more sides) 200 sq. feet or larger, or
canopies (2 or fewer sides) 400 sq. feet or larger.
All booths, tents and canopies must be of approved material and be flame
resistant and must have a certificate of flame resistance to accompany permit application.
Fire extinguisher (s) — see requirements for details
Site plan showing the tent/canopy and distances to other structures,
buildings, streets, alleys, parking areas.
Floor plan indicating all chairs, tables, stages or other obstructions to exits. Location & widths of all exits.
No smoking in any tent, canopy or any adjacent area where hay, straw, sawdust or other combustible
materials are stored. “No Smoking” signs shall be conspicuously posted.
No heating or cooking equipment allowed in tent/canopy
No flammable or combustible liquid or L.P. gas shall be used or stored in a tent/canopy
For tent/canopy fees refer to Event Permits/ License Fees [SA-8]
Denver Fire Department
Additional Information
Denver Fire Department: www.denvergov.org/fire
1/2014
SA-3
Safety-Denver Fire Department -Tents & Canopies -On-site Inspections
EH-1
Environmental Health -Overview-Selling Food at Outdoor Festivals & Events
-Coordinating Food Vendor Participation
Denver’s outdoor events attract over two million visitors annually and reflect the many cultures, traditions, and people that make up the Mile High City. The success of these events is based in part on the local vendors who
return each year to participate. Denver’s Department of Environmental
Health (EH) works closely with vendors to ensure that the health of the
public is protected at all times. You may be overwhelmed by the number of regulations governing your operation; keep in mind that all of the guidelines exist for a reason. The health and safety of your customers should be your top priority, and it is your responsibility to comply with local food code.
For additional information call (720) 913-1311 or visit Denver Public Health Inspections
** At least 60 days to your event, please provide initial event information and begin required permitting process**
Selling Food at Outdoor Festivals
Event Coordinators: Familiarize yourself with the regulations governing temporary restaurants.
Provide a diagram and list of vendors to EH 15 days prior to the event.
Ensure that all the temporary restaurants you allow to participate in your event have a Temporary Retail Food
License that has been issued by the City and County of Denver.
Provide adequate hand washing facilities at portalettes, and equip them with soap and drying devices.
Ensure that power, dumpsters, and gray water disposal barrels are available in adequate supply and that all
temporary food vendors operators know where to find them.
Ensure that adequate power sources are available to support event vendors.
Familiarize yourself with the available Environmental Health materials and forms.
The Department of Environmental Health recommends that organizers supply diaper-changing
stations equipped with a waste receptacle, sanitizing solution, and a separate hand-washing station. Diaper-changing stations should not be set up near food booths.
Food Vendors
Submit the completed forms to the Denver Department of Environmental Health, Public Health Inspection at
200 W. 14th Ave, Suite 200 via fax at 720-865-5532 or via email at phicomments@denvergov.org. After review of both documents, an approved Affidavit of Commissary and a copy of the acknowledgement letter will be re-turned to the operator. A copy of both documents will be kept on file at the Denver Department of Environmental Health. Submit the approved Affidavit of Commissary to the Denver Department of Excise & Licenses, located on the 2nd floor at the Wellington Webb Building at 201 W. Colfax Avenue, to obtain a Temporary Restaurant
License. Please see (EH-5, EH-6, EH-7) for application materials
If your commissary kitchen is outside the City and County of Denver, submit a copy of the establishment’s
cur-rent Retail Food License with the other required paperwork and a completed Affidavit of Commissary, which
must be completed by you the licensee in conjunction with the commissary operator. [EH-6]
Obtain a Temporary Retail Food License from Excise & Licenses.
Follow all applicable rules and regulations during the event. (EH-7)
Department of Environmental Health (EH)
1/2014
Forms Event Coordinators provide to Food Vendors:
Forms and materials that event coordinators should distribute to Food Vendors, prior to a menu review, to ensure vendors may sell food at an outdoor event include:
Temporary Restaurant Application for License Approval [EH-5]
Temporary Retail Food Establishment Guidelines [EH-7]
Denver Special Events Guide
The Denver Event Guide will provide you with the tools and resources necessary to ensure your events
are successful. The 2014 Event Guide is divided into two sections 1) an introduction which provides
general information and 2) specific departmental information. Each department is referenced by a
code which refers to a specific Denver City Department - for example: (EH) Department of
Environmental Health and a number (EH-1) which corresponds to information and application links
within that department. You may also download the full guide for each individual department.
Please note! There are some new requirements for temporary food licenses. Check for updates at
the Denver Business Licensing Center. Please contact Abby Davidson (abby.davidson@denvergov.org)
