Temporary restaurants are any establishment operating temporarily in connection with any event where food is prepared or served for consumption by the public. Oregon law requires that all food booths or food service activities open to the public be licensed prior to operation.
Types of Temporary Restaurant Licenses
Single Event:
- License is valid for duration of event or up to 30 days.
- For a single event.
- Inspection is conducted on or before the first day of the event.
- Vendors can be a non-profit or for-profit organization.
- An example of a single event would be a fair or fundraiser.
Intermittent
- License is valid for up to 30 days.
- For multiple events*.
- Inspection is conducted on or before the first day of the event.
- Vendors can be a non-profit or for-profit organization.
- An example of an intermittent food booth would be a vendor at an event center.
Seasonal
- License is valid for up to 90 days.
- For multiple events*.
- Inspection is conducted on or before the first day of the event.
- Vendors can be a non-profit or for-profit organization.
- An example of a seasonal food booth would be a vendor at a farmers market.
* Intermittent and seasonal licenses may be valid for multiple events, but food booth must have the same menu, location, and amenities provided at different events.
Seasonal Temporary Food Establishment Licensing
Vendors who are participating in Farmers Markets and other seasonal events must be licensed per OAR 333-150-0077. Vendors must be present and available for inspection on the opening day of the market and/or on renewal day of the season.
Mobile Units
Markets and other seasonal event coordinators may invite mobile food units licensed in Clatsop County. Food units licensed in other Oregon counties can operate within Clatsop County if they apply for a reciprocal license, which requires a $25 fee and inspection. As with temporary food booths, out-of-county mobile units must be in place and inspected on the first day of the market, however, they are not required to be inspected a second time during the season.
Temporary Food Events for Nonprofits
Nonprofit organizations that apply for single event temporary restaurant licenses are required to provide their nonprofit identification number when they apply for a license. Clatsop County Environmental Health charges a $28 annual administrative fee, however they do not charge licensing or inspection fees for tax exempt organizations.
Checklist for Operators
- License application and fees returned to Clatsop County Environmental Health
- Food handler card(s)
- At least one per booth
- Handwashing station
- Water container with spigot that can be left on
- Hand soap
- Paper towels
- Waste water bucket
- Dishwashing facilities
- Bus bins to wash, rinse, and sanitize*
- Fresh water source
- Designated wastewater disposal
- Food contact surface sanitizer*
- Container for sanitizer solution
- Clean wiping cloths (protected)
- Container for dirty wiping cloths
- Sanitizing solution test kit
- Approved source for
- Ice (not from home refrigerator)
- Water
- Food (held at event or commissary only)
- Hot and/or cold holding
- Properly functioning equipment
- Hot food ≥135⁰F
- Cold food ≤41⁰F
- Food storage
- Food grade storage containers
- ≥6 inches above floor
- Date marking if >24 hours
- Equipment and utensils
- Single-service utensils and containers
- Scoops that have handles
- Probe thermometer
- Surfaces are smooth and easily cleanable
- Booth construction to protect food
- Overhead protection
- Mats or plywood over bare earth
* Concentrations for common sanitizers:
- Chlorine bleach: 50-100 ppm
- Quaternary ammonium (quat): 200-400 ppm