Temporary restaurants: what you need to know

If you will serve food or drink to the public at an event, this page explains what the rules are and what you need to do. When you are ready, you can apply for a licence to operate a temporary restaurant.

What counts as a temporary restaurant

A temporary restaurant is a food stall, booth, tent, table, bar or any similar set-up where food or drink is prepared or served to the public for up to 30 days.

Food means anything people eat or drink. This includes meals, snacks, sweets, cut fruit, drinks and chewing gum, as well as anything used to make or prepare food. It does not include cosmetics, tobacco or anything used only as medicine. This applies even if food is not your main business.

Weddings do not need a licence. Some other private events may need one, depending on how many people are there.

Who needs to apply

Both the event organiser and each food vendor must apply. If you are a vendor, make your own application for each stall you will run.

If someone else is organising your event, ask them for a letter confirming you can operate there — you will need to upload it with your application.

Apply at least 14 days before your event. Applications made later than this may not be accepted.

Before your event

• Everyone handling food must have a valid medical certificate, and carry it during the event.
• Collect your licence from the polyclinic before your event, and display it at your stall. Show it if an officer asks.
• Officers may give extra instructions on the day, depending on what you are serving — please follow them.

Paying for environmental health officers

There is no application fee. If you are organising the event, you must pay any overtime costs for the officers attending. If there are overtime costs:

• Pay at least 2 days before your event.
• Pay by cash or cheque only. Make cheques payable to the Accountant General.
• Take your payment to the polyclinic or to the Ministry of Health and Wellness.
• You will get a receipt.

Setting up your stall

Your stall must meet food-safety standards for construction, handwashing, and hot and cold food.

Your stall must have:

• A roof and at least 3 sides, built from smooth, clean, easy-to-clean materials.
• Food kept at least 18 inches off the ground, covered or behind sneeze guards.
• A handwashing station — a container of at least 20 litres with a tap, liquid soap and paper towels.
• Separate basins for washing hands and washing utensils, and a container for waste water.
• Equipment to keep hot food hot (60°C or above) and cold food cold (5°C or below).
• A covered, leak-proof bin for waste, and a supply of safe water.

A site or stall plan is a simple drawing of your event layout. It should show where each stall will be, and where you will put handwashing stations, water, waste bins and toilets. If you are organising the event, upload it with your application — for a single stall, a hand-drawn sketch is fine.

Keeping food safe

Officers check that food is kept safe. The basics are:

• Keep cold food at 5°C or below, and hot food at 60°C or above.
• Cook food thoroughly — to at least 70°C — especially meat, poultry, eggs and seafood.
• Do not leave food that can spoil at room temperature for more than 2 hours.
• Keep raw and ready-to-eat food separate, and use clean utensils and surfaces.
• Use safe water, wash your hands often, and keep hair covered.
• Do not handle food if you are unwell.

Contact us

You do not need to choose a polyclinic. When you apply, the right polyclinic will be worked out from your event location and shown to you before you submit. If you are unsure, you can call the Ministry to check.

Ministry of Health and Wellness.

Telephone: (246) 536-3800

Email: info@health.gov.bb

Frank Walcott Building, Culloden Road, St. Michael