Food vehicle guidelines

  1. License—Vehicle, Peddler

    If selling all prepackaged food and beverages, such as wrapped candy and frozen ice cream confection, the vehicle will be licensed as a food vehicle license.

    The following items must be provided for approval:

    1. Smooth, easily cleanable, approved surfaces for floors (min. commercial vinyl tile), walls (min. washable paint), ceiling (min. washable paint) and counters (min plastic laminate).
    2. Screens on serving windows and all openable windows.
    3. Refuse storage inside in a covered, cleanable, insect/rodent proof waste container.
    4. Mechanical refrigeration for frozen products. The refrigeration unit must be NSF approved.
    5. Handwipes for hands recommended.

  2. License—Establishment (mobile)

    If selling hot dogs, soft-serve products, hamburgers, or similar products, an establishment license is required. The vehicle is considered a “food establishment on wheels” and must comply with applicable food & beverage, plumbing, electrical and mechanical codes.

    The following items must be provided as applicable:

    1. Smooth, easily cleanable, approved surfaces for floors, walls, ceiling and counters.
    2. Screens (16 mesh per inch) on serving windows and all openings, except when food is being passed.
    3. All equipment must be NSF approved:
      1. Handwash sink “single”service towels, soap, and fingernail brush.
      2. 3′ compartment sink with integral drainboards.
      3. Preparation sink if any water is used as an ingredient or food is rinsed.
      4. Refrigeration to maintain product at 40° F or below.
      5. Tank for potable water adequately sized to meet water needs.*
      6. Tank for grey water at least 15% larger capacity than potable water tank. An audio or visual device to note level of waste water in tank.**
      7. Hot water and cold water, both under pressure.
      8. Refuse storage in covered, insect/rodent proof container.
      9. Cooking processes which produce grease, heat, vapors, or similar require mechanical hood ventilation with removable baffle-type filters.
      10. Stainless steel work surfaces for food/beverage handling.

      Please refer to Construction Guidelines for an Establishment for other general requirements.

    4. All preparation and cooking must be done in the vehicle, unless a licensed commissary is approved for use by the health authority.

  • * Before potable water tank is used for first time, and at the beginning of each season, the tank must be cleaned and sanitized with chlorine sanitizer 50 ppm for at least one (1) hour, prior to use.

    A plastic hose (length to be no longer than what is needed for hook‑up) must be provided. When not in use, the hose must be stored in an enclosed vermin proof container.

    The coupling and hose used for filling the tank must be sanitized before use.

    Water must be obtained from an approved source, not a residential well.

  • ** All water discharged from the grey water holding tank must be dumped at a site approved by the health authority such as an approved service station or sewer connection. Catch basins are not acceptable.

    The hose used to waste grey water must not be used to fill the potable water tank and marked for easy distinction.

Before your application can be processed, the following information must be provided:

  1. A plan to-scale indicating the layout of facilities.
  2. Specification sheets of all equipment and surfaces.
  3. Type of products to be sold (menu). Be specific.
  4. The source of all food. List product by product.
  5. Plan review application and appropriate fee.
  6. Food license application and appropriate fee.

Note: If the vehicle is to remain stationery, contact the Planning Department initially for approval. If the vehicle is to be mobile, a peddlers license will be needed in addition to the food license.

For more specific information, contact the Environmental Health Division at 952.939.8279 or 952.939.8272.