By-Law and Regulations: Vendors shall abide by the Town Farmer’s Market By-Law No. 22-2018 and all applicable Provincial and Federal regulations.
Note: By-Law No. 22-2018 is subject to change at the sole discretion of the Town of Bancroft.
CHANGE OF ADDRESS OR TELEPHONE: Vendors are responsible for ensuring that the Market Manager has a record of their current addresses and telephone numbers.
BOOTH FEES & SPACES:
• Annual Membership Fee for annual and part-time vendors: Sponsored for 2024
season – No Vendor Fee
• Annual Vendor Fee (22 weeks, May 18th to October 12
th, 2024): Sponsored for 2024 season – No Vendor Fee
• Drop-In Daily Rate: $20 ($17.70 + HST)
The sponsorship or fee collected gives the vendor access to 1 (one) rented space,
measuring 12 feet x 12 feet and is payable to the Market Manager upon completion and approval of this application. The vendors of the market will be required to stay in their pre-assigned location for the season. Vendors will not be allowed to set up at the market
if the application has not been approved and fees have not been collected or waived.
The Annual Membership Fee (waived for 2023) and Registration gives the vendor the
right to participate in Farmer’s Market.
The market does not provide water, electricity or tents to vendors. Generator use will be considered and permission granted on a case-by-case basis. Sharing of booth space between more than one vendor is permitted providing all vendors are listed on the
application forms and all conform to the Bancroft Farmers’ Market Criteria.
Self-contained kitchens in motorized trailers are not allowed. All tents and other items, including display stands, tables, and chairs must be erected within an hour of the market opening and must be removed within an hour after the market has closed.
Market Hours are Saturday from 9:00am to 1:00pm, with the option to remain open until 4pm in the evening at the discretion of the Town of Bancroft and/or Market
Management.
Vendors are STRONGLY ENCOURAGED to carry personal liability insurance, and to
provide a copy of this insurance with this application.
Vendors will supply their own tent and will follow the Ontario Building Code regulation
3.14.1.6 Flame Resistance:
(1) Every tent, and tarpaulins, decorative materials, fabrics and films used in
connection with tents, shall be certified to CAN/ULC-S109, “Flame Tests of
Flame-Resistant Fabrics and Films”, or NFPA 701, “Fire Tests for Flame
Propagation of Textiles and Films”.
Note: Certification labels must be visible on tents.
CRITERIA
The criteria required for participation in the Farmers’ Market are: only Ontario grown
produce and Ontario hand-made items (i.e. art, craft, jam & baking) will be allowed for sale and this will be closely monitored. No flea market items, no mobile food vending carts, no item mass manufactured from a pattern - items must be made in Ontario by hand.
Farmers & Processors are defined as:
Farmers: (producers) are persons who grow produce (vegetables, fruits and nuts), herbs,
flowers or nursery crops from seed or plants, and care for, nurture, cultivate, and harvest
the crops offered for sale at a farmers’ market. Beekeepers, egg farmers, poultry growers
and fish and/or shellfish growers are considered in this category.
Processors: are persons offering fresh food products that have added value to their
product through some sort of “hands-on” processing (examples: hand-filleted fish,
smoked meats, baked goods, handmade candies, etc.)
Ontario Regulation made under the
HEALTH PROTECTION AND PROMOTION ACT
Amending Reg. 562 of R.R.O. 1990 (Food Premises)
Note: Regulation 562 has previously been amended. Those amendments are listed in
the Table of Resolutions – Legislative History Overview which can be found at:
www.e-Laws.gov.on.ca
1. Subsection 1 (1) of Regulation 562 of the Revised Regulations of Ontario,
1990 is amended by adding the following definitions:
“Farmers’ market” means a central location at which a group of persons who operate stalls or other food premises meet to sell or offer for sale to consumers products that include, without being restricted to: farm products, baked goods and preserved foods, and
at which the majority of the persons operating the stalls or other food premises are producers of farm products who are primarily selling or offering for sale their own
products.
“Farmers’ market food vendor” means the operator of a stall or other food premises that is located at a farmers’ market.
“Farm products” means products that are grown, raised or produced on a farm and intended for use as food and include, without being restricted to, fruits and vegetables, mushrooms, meat and meat products, dairy products, honey products, maple products, fish, grains and seeds and grain and seed products.
2. (1) This Regulation applies to all food premises except,
(a) boarding houses that provide meals for fewer than ten boarders,
(b) a food premise to which Regulation 554 of the Revised Regulations of
Ontario, 1990 applies;
(c) food premises owned, operated or leased by religious organizations,
service clubs and fraternal organizations where the religious organization,
service club or fraternal organization,
(i) prepares and serves meals for special events, and
(ii) conducts bake sales, and
(d) farmers’ market food vendors, R.R.O. 1990, Reg. 562, s. 2 (1), O. Reg.
308/06, s. 2 (1)
(2) No person shall operate or maintain a food premise to which this
Regulation applies except in accordance with this Regulation R.R.O.
1990, Reg. 562, s. 2 (2); O. Reg. 586/99, s. 1
(3) The exemption provided for in clause (1) (c) is subject to the conditions set out in paragraphs 1 and 2 if a religious organization, service club or fraternal
organization mentioned in that clause prepares and serves meals for a special event to which the general public is invited, and hazardous food that originates from a food premises that is not inspected under this Regulation is included in such a meal:
1. Patrons attending the special event shall be notified in writing as to whether or not the food premise has been inspected in accordance with this Regulation. The notice shall be posted in a conspicuous place at the entrance to the food premise at which the special event meal is held.
2. The operator must keep a list of all persons who donate hazardous food for the special event meal and must provide a copy of that list to a public health inspector on request. The list must contain each donor’s name, address and telephone number in full.
Further Interpretation
Meat and Meat Products
40 (1) The only meat permitted at a food premise is meat that has been obtained from an animal inspected in accordance with either Ontario Regulations 31/05 (Meat) made under the Food Safety and Quality Act, 2001 or the Meat Inspection Act (Canada) and that has
been stamped and labeled or otherwise identified in accordance with that regulation or that Act. O. Reg. 101/06, s. 2 (1).
Milk and Milk Products
42 (1) Milk products shall be pasteurized or made from milk that has been pasteurized by heating the milk product to a temperature of at least,
(a) 63 degrees Celsius and holding if at that temperature for not less than thirty
minutes;
(b) 72 degrees Celsius and holding it at that temperature for not less than sixteen
seconds; or
(c) such temperature other than a temperature referred to in clause (a) or (b) for
such period of time that will result in the equivalent destruction of pathogenic
organisms and phosphatase. R.R.O. 1990, Reg. 562, s. 42 (1).
(2) A milk product shall be sterilized by heating the milk product to a temperature of 135 degrees Celsius and holding it at that temperature for not less than two seconds, or to such other temperature for such period of time that will result in sterilization.
R.R.O. 1990, Reg. 562, s. 42 (2).
Eggs
54. (1) No operator of a food premise shall store, handle, serve, process, prepare, display,
distribute, transport, offer for sale or sell ungraded or Grade “C” eggs. R.R.O.
1990, Reg. 562, s. 54 (1)
