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Cleaning and Sanitizing for Food Vendors at Special Events

  • The 3-step method of dishwashing is to be used to clean food contact equipment and utensils.
    • 1st sink - Wash food contact equipment and utensils
    • 2nd sink - Rinsed clean water
    • 3rd sink - Sanitize
  • 3 containers each filled with wash, rinse and sanitizer water.A sanitizing solution of chlorine (bleach) and water at a concentration of 100 ppm (parts per million) can be used in the third sink. To make a100 ppm chlorine solution, combine 2 ml. (1/2 tsp.) of bleach with one litre of water. Immerse utensils for at least 45 seconds.
  • Change the wash, rinse and sanitizer water frequently (for example every 2 hours) or as the water become dirty. Use sanitizer test strips to check sanitizer concentration.
  • For large items such as cutting boards, that can only be washed and rinsed in place, a sanitizing solution can be applied of 200 ppm bleach and water (1 tsp chlorine in 1 litre of water).
  • Other sanitizers in proper concentrations, following the manufacturers’ instructions, may be used if approved by the Health Department.
  • Ensure all containers (bucket/spray bottle) of soap or sanitizer solutions are properly labelled and kept away from food.
  • Do not use cloths to wipe food contact surfaces dry after sanitizing. Food contact surfaces should be air dried.
  • All water used is to be from an approved safe supply.
  • You may use tubs or basins if sinks are not available during the event.


  • Use single service or disposable utensils or equipment such as
    • paper cups
    • disposable plates
    • paper bags
    • forks
    • knives
    • spoons
    • toothpicks
    • cups
  • Keep a back-up supply of clean utensils (tongs, scoops, etc.) to replace soiled or contaminated ones. Back-up utensils should be wrapped or kept in a clean, sealed container.