Any cooking of food carried out during a special eventusing a device powered by gas or charcoal.

  1. Any device used to cook food must be approved and must comply with the manufacturer's specifications or be designed for that purpose. 
  2. No cooking equipment or fuel-burning appliance may be used in a tent or inflatable structure if it is accessible to the public.
  3. All shelters, awnings, umbrellas or other items erected over cooking appliances must comply with CAN/ULC-S109-M "Fire Tests for Flame-Resistant Textiles and Films" or NFPA-701 "Standard Methods of Fire Tests for Flame-Resistant Textiles and Films". The flame retardant certificate must be available on site.
  4. Flame retardant treatments shall be renewed as necessary to ensure that materials meet the match flame exposure test of NFPA 705, "Field Flame Test for Textiles and Films"t.
  5. Maintain a distance of at least 3 m between each kiosk providing food cooked on site and any other kiosk or tent.
  6. Install a hood that complies with regulations above the cooking devices, except for kiosks designed so that their longest wall is open over an area of at least 40%. 
  7. Smoking is prohibited near the propane cylindersand "No Smoking" signs must be put up. 
  8. The reserve propane cylinders must be well identified and stored in a safe place outside the tents or buildings. 
  9. Maintain a distance of at least 400 mm between the deep fryer and the flames of an adjacent cooking device. 
  10. Any warming tray using fuel must not be set on a paper tablecloth or a layer of plastic. Storage of combustible products in a public area must be limited to the appropriate volume for one day of operation. 
  11. Maintain a distance of at least 600 mm between the cooking device and any other physical element or opening, such as a door, window or an air intake.  
  12. If a charcoal-fired appliance is used, it must rest on a non-combustible surface and be at least 600 mm away from any combustible material. In addition, charcoal briquette ashes must be disposed of in a safe manner.
  13. Have an approved class 3A-10BC portable fire extinguisher near the cooking device as well as a class K fire extinguisher near the deep fryers. 
  14. Any shelter, canopy, umbrella or other element that does not have a closed side and that is set up above a cooking device must be approved in accordance with standard CAN/ULC-S109-03. 
  15. The propane cylinders must be at least 3 m from any commercial and industrial cooking devices. The cylinders must also be upright, must rest on a solid, level, fire-resistant base and must be attached. The cylinders must also be in good condition and have been used for no more than 10 years. 
  16. Propane tanks must be installed outside the tent at least three (3) meters from the tent fabric.

The Régie du bâtiment contains information on the following:

  • An event organizer's responsibilities
  • Required permits
  • Required certifications
  • Required clearances
  • Protecting gas pipes against damage
  • The stability and protection of propane cylinders
  • The type of food kiosk surface
  • The required hood
  • Required carbon monoxide detectors
  • Required portable fire extinguishers
  • Electricity
See also
Outdoor events guide, Régie du bâtiment du Québec (in French)