Food Premises

Food stores are facilities that only sell foods, without any processing or similar handling steps.
To apply for approval, follow the steps below.

Step 1: Review The Guide – Applying for Food Premises Approval. This guide will help you determine what documentation you need to provide with your application.

Step 2: Submit completed forms and documents above to your regional Environmental Public Health & Licensing office. Please note FOODSAFE is recommended, but not required, to operate a food store.

Step 3: Once these documents are reviewed and approved, our Environmental Health Officer will conduct an inspection, prior to opening. They check to ensure the facility was constructed and functional in accordance with the Food Premises Regulation and the previously approved plans. When satisfied conditions are met, our Environmental Health Officer will issue the approval for the business to operate.

Approval is required to sell any higher-risk, pre-packaged foods, eggs, frozen raw meats, poultry, or fish at temporary locations, such as Farmer’s Markets.

Note: Food intended for immediate consumption at a Market requires application for a Temporary Food Service (click on the expandable line of text below).

To apply for approval as a market vendor, follow the steps below:

Step 1: Review Guideline for the Sale of Foods at Temporary Food Markets to determine if you are selling Higher Risk food and require approval. Lower Risk home prepared foods can be sold and do not need authorization from an Environmental Health Officer. A list of Higher Risk and Lower Risk foods can be found in the Guideline.

Step 2: For Higher Risk food, submit the application and all required information (listed on application) to your regional Environmental Public Health & Licensing office. Once these documents are reviewed and approved by our Environmental Health Officer, a Letter of Confirmation will be issued.  

Step 3: Provide your Letter of Confirmation to the Market Manager for their checks under the guideline.  

For Lower Risk Foods, consult with the Market Manager and follow the requirements for sale of lower risk food in the temporary markets guideline.

Food processors are a type of food premises where raw food is made ready-to-eat. This includes washing, rinsing, cooking, smoking, canning, and other processing of food not intended for immediate consumption.

To apply for approval, follow the steps below:
 
Step 1: Review The Guide – Applying for Food Premises Approval. This guide will help you determine what documentation you need to provide with your application. 

Step 2: Submit completed forms and documents above to your regional Environmental Public Health & Licensing office. FOODSAFE or ProcessSafe training is recommended.  

Food safety and sanitation plans are also required. Templates and guides for food processors are available.

• Food Processor Food Safety Plan Template
• Food Processor Sanitation Plan Template

Step 3: Once these documents are reviewed and approved, our Environmental Health Officer will conduct an inspection, prior to opening. They check to ensure the facility was constructed and functional in accordance with the Food Premises Regulation and the previously approved plans. When satisfied conditions are met, our Environmental Health Officer will advise of the approval which allows the business to operate.

Food service establishments are types of food premises in which food is processed, served or dispensed to the public, and intended for immediate consumption. These include restaurants, pubs, catering, take-out, institutional kitchens, and many other similar operations.

To apply for approval, follow the steps below:
 
Step 1: Review the information in The Guide – Applying for Food Premises Approval. This guide will help you determine what documentation you need to provide with your application.

Step 2: Submit completed forms and documents above to your regional Environmental Public Health & Licensing office. Please note FOODSAFE training (or equivalent) is required for the operator and appropriate staff.

Food safety and sanitation plans are also required.

Step 3: Once these documents are reviewed and approved, our Environmental Health Officer will conduct an inspection, prior to opening. They check to ensure the facility was constructed and functional in accordance with the Food Premises Regulation and the previously approved plans. When satisfied conditions are met, our Environmental Health Officer will issue an operating Permit which allows the business to operate.

A mobile food premises is a type of food service establishments that is a vehicle, cart or other self-contained movable structure from which food intended for public consumption is prepared and served to the public.

Step 1: Review The Guide – Applying for Food Premises Approval. The Guide will help you determine what documentation you need to provide with your application. For information specific to Mobile Units also review the Mobile Food Premises Guidelines.

Step 2: Follow the process provided in the Guide and submit completed forms and documents to your regional Environmental Public Health & Licensing office.

Step 3: Once these documents are reviewed and approved, our Environmental Health Officer will conduct an inspection, prior to opening. They check to ensure the facility was constructed and functional in accordance with the Food Premises Regulation and the previously approved plans. When satisfied conditions are met, our Environmental Health Officer will issue an operating Permit which allows the business to operate.

A temporary food service establishment is any place that prepares food for immediate consumption at temporary locations such as events, or markets for 14 or less days per year. 

• If you operate an approved food premises you are still required to apply for a Temporary Food Service for off-site food sales.
• If you are an event coordinator, please review the Temporary Event Coordinator’s Planning Guide and complete the Temporary Event Coordinator Application. Contact an Environmental Health Officer well in advance of the event to discuss the requirements specific to the event before any information packages go out to vendors.

To apply for a permit follow the steps below:

Step 1: Review the Temporary Food Services Guidelines to determine whether you are applying for a Lower Risk or Higher Risk permit. Note: some foods are Permit Exempt.

Step 2: Submit your information to your regional Environmental Public Health & Licensing office at least 14 days prior to your event. Application received with less than 14 days notice may not be processed.

• For Lower Risk Foods complete the Application – Low Risk form.
• For Higher Risk Foods complete the Application – High Risk form AND:
  • Provide a layout of the booth/concession/unit
  • Complete and submit a Food Safety Plan
  • Complete and submit a Sanitation Plan
  • Provide copies of FOODSAFE Certificates

Step 3: Once these documents are reviewed and approved, a Permit to Operate will be issued and sent to you.

Here are some basic resources to help you get started.

• The Guide – Applying for Food Premises Approval
• Requirements for Floor/Building Plan
• Application for Food Premises – for most food premises
• Completing the Application for Food Premises Form – this guide helps describe the types of details needed for the application form
• Mobile Food Premises Guidelines – specific guidance for food trucks, carts and other mobiles
• Guideline for the Sale of Foods at Temporary Food Markets – see page 14 for the Application form
• Applications for Temporary Food Service approval – review the guidelines confirm food risk level and requirements for approvals
  • Temporary Food Services Guidelines 
  • Application form – Higher Risk foods
  • Application form – Lower Risk foods 

Getting an operating permit is part of the approval process for food service establishments. Some food facilities may be exempt from permits and/or fees.

• Guideline for Operating Permits and Fees – the provincial guide on permits and fee requirements
• Fee Schedule – outlines fees required for various services
• Reduction of Fees Record – form to request a fee waiver (e.g., for soup kitchens) or fee reduction (for seasonal operations or multiple facilities on one site)

There are a variety of resources available to assist operators in completing their food safety and sanitation plans.

• Writing a Food Safety Plan
• Writing a Sanitation Plan
• Food Processor Food Safety Plan Template
• Food Processor Sanitation Plan Template
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way - for food service establishments
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way (Punjabi) ਪੰਜਾਬੀ
• Ensuring Food Safety - Writing Your Own Food Safety Plan - The HACCP Way (Chinese)
• Processing guidelines for ready-to-eat meat products - provides information on some of the key steps encountered in meat processing and is a helpful resource for completing a food safety plan.
• Cutting and wrapping uninspected meat guideline provides recommendations on the cutting and wrapping of uninspected meat and game in commercial meat processing establishments.
• Chronic Wasting Disease – information for hunters and butchers

Learn more about safe food handling practices. Food service safety training certification typically expires after 5 years. Contact the course provider for more information on how to renew your certification.

• FOODSAFE – Level 1, Level 1 refresher, Level 2. A valid Level 1 certificate is required for operators of food service establishments and appropriate staff
• FOODSAFE Frequently Asked Questions
• Food_Handlers_Training_Courses_Equivalent_to_FOODSAFE_Level_1
• MarketSafe – for farmers and producers of products to sell at temporary markets
• ProcessSafe – for self-employed entrepreneurs/food processors and entry-level line workers in micro- to small-scale food processing establishments
• Caring about food safety – a short, free, self-guided course about the safe preparation and handling of food.

Download signs by clicking on the link (or ask for a sign from your regional Environmental Public Health & Licensing office.

• Dishwashing Requires 4 Steps 
• Only Employees
• Help Us Help You (restrooms)
• Three Sink Dishwashing Method
• Wash Your Hands – 6 Steps
• Washing Your Hands
• Food Contact Surfaces
• Raw Oysters Card
• Danger Zone Thermometer 
• Food Cooling Thermometer 

Additional resources are available, including other agency sites.

• BC Health Files
• Canadian Food Inspection Agency – food labelling requirements and other topics 
• CanfightBAC
• BC Centre for Disease Control – Food Guidelines
• BC Centre for Disease Control – Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish
• Food donations for flu clinic workers and volunteers
• Food Retail and Food Services Code
• Life begins at 40 degree brochure
• Pregnancy and food safety