Event and market food safety kit

How it works

1. 1 Add the event's name and date, and see when Region of Waterloo's vendor form, and the co-ordinator form if you're running it, are due.
2. 2 Tap what you'll serve, or type your own, and say how each one is kept and whether it's cooked, portioned or sold sealed.
3. 3 Set up the booth: outdoors or in, the power, how many coolers and hot units, and how dishes get washed.
4. 4 Pack crate by crate, and watch the booth fill up. Print a label for each crate and the order to set up in.
5. 5 On the day, log each cooler and hot unit against the safe limits, and start a two-hour clock whenever a tray comes out.

Free, with no account. Everything is worked out on this page: your event, menu, packing, readings and trays are never sent to us or put in a link. Remember keeps them on this device, and only while it's on.

Good to know

When do I tell Public Health?

In Region of Waterloo, every food vendor sends the Special Event Form for Vendors at least 30 days before the event, and the event's co-ordinator sends their own form at least 45 days before. The Region's special event page has both. Elsewhere, your own health unit has its own form and deadline.

Where do the temperatures come from?

From Region of Waterloo's special events food safety page: cold at 4°C (40°F) or colder, hot at 60°C (140°F) or hotter, a cooking temperature for each kind of food, and no more than two hours in between.

Does the two-hour clock keep running if I close the page?

With Remember on, each tray keeps the time it came out, so the clock picks up where it should when you come back. With it off, the clocks go when the page closes. Keep the paper log too.

Is this legal or food-safety advice?

No. This is guidance, not legal or food-safety advice, from the sources as read in October 2026. Rules change, and every health unit sets out its own steps: find yours and follow what it says.