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As Yukoners continue efforts to manage and contain COVID-19, it is crucial that everyone preparing and serving food to the public, including food vending vehicles, adjust how they operate in order to prevent the transmission and spread of the virus.
This guidance outlines key steps to put in place to ensure physical distancing, good hygiene practice, and safe preparation and service of food in your food vending vehicle. The information provided is based on current recommendations and is subject to change. All food safety and sanitation requirements for food premises continue under the Public Health and Safety Act’s Eating or Drinking Places Regulation. In a food vending vehicle, maintaining 2 metres (6 feet) from others is not likely possible. Where more than one person will work in a food vending vehicle, only members of the same household may work together. Operators must also respect the following measures to protect themselves and customers.
- Create an environment where customers can practice safe physical distancing of 2 metres (6 feet). Post signs, set up barriers or traffic cones, mark using chalk or tape to support distancing requirements.
Download the one caribou apart physical distancing sign.
- Encourage only 1 customer at the order / pick up windows at a time.
- Provide access to hand sanitizers (if possible) for public and post signs to encourage use.
Download the hand washing notice.
- Use cashless or point-of-sale (POS) devices for payment. Explore options for pre-orders and online payment.
- Where possible, limit or reduce menu items to reduce customer wait times and having customers congregate.
- Remove any seating, including chairs, benches, picnic tables, etc. There must be no place for customers to sit or loiter.
- Operators and/or employees must wash hands frequently with soap and water for at least 20 seconds and dry with disposable paper towels.
Download the hand washing notice.
- Avoid touching eyes, nose and mouth.
- Cover mouth and nose with bent elbow or tissue if coughing or sneezing. Wash hands immediately afterward.
- Clean and disinfect frequently-touched food vending vehicle surfaces regularly, ideally after each customer. Clean with detergent and water to remove dirt and organic material. Disinfect with household cleaners or diluted bleach solution of 1 tsp (5 mL) bleach per 1 cup (250 mL) water, or 4 tsp (20 mL) bleach per 1 litre (1000 mL) water.
- Clean and disinfect payment and/or POS devices after each customer use.
- Employees who handle cash must wash their hands with soap and water for at least 20 seconds before preparing food.
- Post signs advising customers who arrive with cold, influenza, or COVID-19 like symptoms to return home and use a delivery service instead.
Download the information about coronavirus (COVID-19) symptoms poster.
- Ensure operators or employees with cold, influenza, or COVID-19 like symptoms such as sore throat, fever, sneezing, and coughing remain at home.
- Even with hand washing, a best practice is to use a barrier such as tongs, tissues, hot dog trays, or other utensil to prevent direct hand contact with the prepared food.
- Remove all customer self-service items such as condiments, napkins, utensils. Provide these items as single or individual-use packets placed in to-go container or enclosed packaging with food order.
- Foods from food carts or food vending vehicles must be provided in sealed, or enclosed packaging to customers.
- There may be no use of reusable or customer supplied containers. Customers may use their own utensils when necessary. 5. Continue to use sanitizers that are approved for food contact surfaces such as bleach and quaternary ammonium solutions.
Do you have further questions?
Please refer to yukon.ca/covid-19 for up-to-date information on COVID-19 at Yukon.ca
Contact Environmental Health Services with questions about food premises and health protection at 867-667-8391 or firstname.lastname@example.org.
If operators or staff have individual health concerns, please call Yukon’s HealthLine at 811.