Learn more about COVID-19 in Saskatchewan:

Google Translate Disclaimer

A number of pages on the Government of Saskatchewan's website have been professionally translated in French. These translations are identified by a yellow box in the right or left rail that resembles the link below. The home page for French-language content on this site can be found at:

Renseignements en Français

Where an official translation is not available, Google™ Translate can be used. Google™ Translate is a free online language translation service that can translate text and web pages into different languages. Translations are made available to increase access to Government of Saskatchewan content for populations whose first language is not English.

Software-based translations do not approach the fluency of a native speaker or possess the skill of a professional translator. The translation should not be considered exact, and may include incorrect or offensive language. The Government of Saskatchewan does not warrant the accuracy, reliability or timeliness of any information translated by this system. Some files or items cannot be translated, including graphs, photos and other file formats such as portable document formats (PDFs).

Any person or entities that rely on information obtained from the system does so at his or her own risk. Government of Saskatchewan is not responsible for any damage or issues that may possibly result from using translated website content. If you have any questions about Google™ Translate, please visit: Google™ Translate FAQs.

Temporary Food Vendor Guidelines

For general workplace guidelines, please refer to COVID-19 Workplace Information. Temporary food service vendors are food services that operate at events for a temporary/limited period of time, and are permitted to operate in accordance with the guidelines below. Temporary food vendors must contact their local public health inspection office prior to operation.

Vendors operating within markets must follow the Public and Farmers Market Guidelines. In addition to these guidelines, all other applicable requirements contained in The Food Safety Regulations, The Provincial Public Eating Establishment Standards and provincial technical guidance must be followed.


1. Physical Distancing

  • Physical distancing of two metres must be maintained by all patrons and food vendors with the exception of household members.
  • Operators should use physical line controls when possible, such as crowd control cordons at entrances and pick-up areas. Place markers (e.g. tape or cones) every two metres as visible cues to support physical distancing, widen aisles and encourage one-way directional flow of traffic.
  • Gathering numbers are limited to 30 people.
  • If seating is provided, it should be arranged in a way that ensures:
    • At least two metres of physical distancing with physical barriers or three metres without physical barriers between dining parties;
    • Only members of the same dining party should be seated together; and
    • A maximum of four people can be seated together at the same table.

2. Hand Hygiene, Cleaning and Disinfection

  • Hand hygiene supplies must be available. This can be hand sanitizer or a handwashing station stocked with soap and paper towels. Customers should be encouraged to wash or sanitize their hands before and after eating.
  • Anyone handling, preparing or serving food must have access to a handwashing station with running water, soap and paper towels.
  • Proper and frequent hand hygiene is a vital component in preventing the transmission of illnesses. Ensure all persons are practising proper hand hygiene and coughing/sneezing etiquette, including:
    • Washing hands often with soap and water for at least 20 seconds.
    • Using hand sanitizer only when appropriate in a food service situation.
    • Only using hand sanitizer approved by Health Canada (DIN or NPN number).
    • Avoiding touching their faces, mouths, noses and eyes.
    • Coughing or sneezing into a tissue, then immediately disposing of the tissue and washing hands. If a tissue is not available, cough or sneeze into the elbow – not the hands.
  • Increase cleaning and disinfection of commonly contacted areas, such as cashier table, volunteer/staff chairs, cooler handles and payment machine terminals. Common touch areas include those accessed by customers, volunteers and employees.
  • Ensure the disinfectant used in the facility is adequate for the elimination of viruses and approved by Health Canada (DIN).
  • Where seating is provided:
    • Tables must be cleaned and sanitized, and table coverings must be removed and discarded or laundered between customers;
    • Food contact surfaces (food preparation surfaces, tables, food trays, etc.) must be sanitized frequently using sanitizer strengths as described in section 3.1 of the Provincial Public Eating Establishment Standards (e.g. 100 ppm bleach-water solution, 200 ppm quaternary ammonium solution); and
    • If using a strong disinfection strength solution instead of a sanitizer, any food contact surface must be immediately rinsed thoroughly using fresh water.

3. General Operations

  • Please refer to the Public Health Order related to Face Coverings for masking requirements.
  • Common touch items are not permitted. This includes self-serve beverages, napkins, utensils and condiments. Single portions, beverage dispensing machines and pre-packaged foods may be provided by volunteers/staff with each order.
  • Buffets and self-serve food lines remain closed at this time.
  • Ensure employee and public washrooms are cleaned and disinfected with increased frequency, are always well stocked with liquid soap and paper towels, and warm running water is available.
  • Garbage bins should be accessible and emptied frequently.
  • Post signage reminding customers of precautions to be taken (e.g. hand hygiene, physical distancing, etc.).

4. Volunteers/Staff

  • Where volunteers/staff are unable to maintain a distance of two metres from volunteers/co-workers, other actions may be necessary, including self-monitoring of personal health, personal protective equipment or implementing other protective measures, including:
    • Staggering activities to limit the number of persons in a confined area during the same period.
    • Altering shift and break times to minimize the number of persons working in close quarters.
    • Where possible, scheduling shifts so persons from the same household are working the same shift.
    • Using markings or dividers to ensure physical distancing.
    • Minimize movement by maintaining assigned positions for the entire shift (e.g. cashier, cook, servers, cleaners) and having contactless pickup.
    • Wearing personal protective equipment.
  • Glove use may be needed for cleaning and disinfection, but it is not required nor recommended for food handlers or other volunteers for preventing the spread of COVID-19. If using gloves, they must be changed after every interaction, as well as when changing tasks. Hand hygiene must be performed between every glove change (handwashing with soap and water or hand sanitizer approved by Health Canada – DIN or NPN number).
  • All workers, especially those in constant contact with the public, should self-monitor for symptoms and use the Government of Saskatchewan's self-assessment tool for COVID-19 and follow the subsequent directions.
  • All sick volunteers/workers must stay home or be sent home. Temporary food operations are encouraged to have plans in place for increased volunteer/worker absences due to illness or isolation.
  • If a worker/volunteer develops symptoms consistent with COVID-19, the entire temporary food vendor area must be cleaned and disinfected.

We need your feedback to improve saskatchewan.ca. Help us improve