vendor Applications

What type of Vendor are you?
 

Food, Dessert & Beverage Vendors: Apply here  

Farmer Vendors: Apply here.

Craft Vendors (Not food!): Apply here.

Alcohol Vendors: Contact Peterm@torontogarlicfestival.ca

 

Are you a business, organization or resident in the Dupont By the Castle Business Improvement Area wishing to participate in the Toronto Garlic Festival! Please contact Peterm@TorontoGarlicFestival.ca

Date: Sunday, Sept 28, 2025, from 10am to 5pm.

Location: Spadina Road will be closed between Davenport Road and Dupont Street for the Festival.

Free Admission thanks to generous support from Dupont by the Castle BIA.

Travel time from Hwy 401 on a Sunday morning, about 20 minutes.           

Expected # of Visitors: 10,000.                                                                                         

# of Vendors: Approximately 70 vendors, including 20 garlic farmers, 20 ready-to-eat food, plus condiments, craft and specialty vendors.             

Insurance: Vendors receive preferred partner insurance pricing ($20-$30) when purchasing insurance through Duuo insurance for Toronto Garlic Festival. To get a free quote click here. In the dropdown menu select “Toronto Garlic Festival”.                                            

Vendor Set-Up: From 7:00 AM to 9:30 AM, Sunday Sept 28.                              

Vendor Take Down: 5:00 PM to 6:00 PM, Sept 28.                                       

Vendor Parking: Paid parking within 1 minute drive of venue.                           

Festival Promotions: The festival is promoted through print, TV, radio and social media.

See past media coverage and Testimonials    

The City of Toronto has important food safety and handling  information including Food Protection – General, Transporting Food, Preparing Food, Water & Ice, Cooking & Reheating, Using a Thermometer, Displaying & Serving Food, Food Equipment, Temporary Food Structure, and Hand Washing Station. For a details go here: https://www.toronto.ca/community-people/health-wellness-care/health-programs-advice/food-safety/food-safety-at-special-events/

 

Summary of the City of Toronto’s guidelines for food safety at special 

 Disclaimer:
This summary has been prepared by the Toronto Garlic Festival (TGF) to assist vendors in understanding their responsibilities. TGF does not assume responsibility for the accuracy or completeness of this summary. We strongly recommend that all vendors visit the link above and review the full regulations themselves.

 

Top 10 Things Vendors Must Do to Be in Compliance

  1. Complete the Toronto Public Health Food Vendor Application Form
    Submit this form to the City well in advance of the event (typically 3–4 weeks prior).
  2. Handwashing Station Is Mandatory
    • A handwashing station with warm water (minimum 5 gallons), liquid soap, paper towels, and a catch basin is required at each food booth.
    • Alcohol-based hand sanitizers are not a substitute.
  3. Food Must Be Protected from Contamination
    • Store food off the ground, in covered containers.
    • Use sneeze guards or shields if serving ready-to-eat food.
  4. Temperature Control for Food Safety
    • Cold foods must be kept at or below 4°C (40°F).
    • Hot foods must be kept at or above 60°C (140°F).
    • Use appropriate refrigeration or hot-holding equipment.
  5. No Home-Prepared Food Allowed
    All food must be prepared in an inspected, approved commercial kitchen or on-site.
  6. Sanitizing Supplies Are Required
    • Bring bleach or another approved sanitizer.
    • Set up a sanitation station with a three-bin setup if dishwashing is required on-site.
  7. Food Handler Certification
    At least one person on-site must have a valid Food Handler Certification from an approved training provider.
  8. Proper Utensils and Gloves
    • Avoid bare-hand contact with ready-to-eat foods.
    • Use utensils, tongs, or disposable gloves appropriately.
  9. Cooking Equipment Safety
    • If cooking with heat (e.g., grill, stove, fryer), you must have a physical barrier (e.g., guard or fence) in place to protect the public from burns or accidents.
    • If cooking with an open flame, you must not cook under any canopy or tent — even partially.
    • If you’re cooking with an open flame outside of your canopy, you do not need a small canopy over the cooking station — in fact, it is not allowed for fire safety reasons.
  10. Waste Management
    Vendors must provide garbage containers and keep their area clean. Wastewater must be disposed of in a sanitary manner, not on the ground.

 

Booth Setup & Safety

  • Tent/Canopy: Sturdy, waterproof cover to protect food.
  • Flooring: Hard, cleanable surface (asphalt, mats, plastic). Avoid bare grass/dirt.
  • Barriers: Required around BBQs, fryers, propane, or charcoal cooking.
  • Lighting: Bring your own if operating in low light.
  • Mobile vendors: Trucks/carts must have working tanks, pumps, gauges, and no leaks.

 

Approved Food & Documentation

  • Food must come from an inspected commercial kitchen or facility – no uninspected home-prepared food.
  • Bring receipts, invoices, and your Food Safety Inspection Report (FSIR) for verification.
  • Mobile vendors must have their most recent inspection report available.

 

Certified Food Handler

  • At least one certified food handler must be on-site at all times.
  • Keep proof of certification at your booth.

 

Hand Hygiene

  • Mandatory: Handwashing station with potable water (warm if possible), liquid soap, paper towels, and a wastewater catch bucket.
  • Sanitizer does not replace handwashing (it is only a backup for low-risk, prepackaged food booths).
  • Without a handwash station, your booth will be closed immediately.

 

Thermometers & Temperature Control

  • Thermometers required:
    • Probe thermometer for checking internal cooking/reheating temps. Clean/sanitize between uses.
    • Indicating thermometers in all coolers, fridges, freezers, warmers, and hot holding units.
  • Cold food: 4 °C or colder.
  • Hot food: 60 °C or hotter.
  • Reheating: Must reach original cooking temp – not in steam tables/chafing dishes.

 

Food Transport & Storage

  • Summer transport: Keep cold foods in coolers/trucks ≤4 °C. Shade them and keep lids closed. Never leave food in a hot vehicle.
  • Winter transport: Use insulated hot boxes to maintain ≥60 °C. Protect water from freezing.
  • Storage:
    • Use food-grade containers with tight-fitting lids (no garbage bags).
    • Store food 15 cm / 6″ off the ground.
    • Separate raw and ready-to-eat foods.
  • Ice: Must be from potable water.

 

Food Handling & Service

  • Only do final cooking/assembly on-site. Prep (chopping, marinating) must be done in your inspected kitchen.
  • Use smooth, cleanable utensils and surfaces (stainless steel, rigid plastic).
  • Serve food in single-use containers/utensils where possible.
  • Protect displayed food with lids, wrap, or sneeze guards.
  • Condiments must be in pump bottles or sealed packets.

 

Cleaning & Sanitizing

  • Utensil washing: If reusing equipment, bring a wash/rinse/sanitize system (e.g., three tubs).
  • Sanitizers:
    • Chlorine bleach: 100 ppm (utensils), 200 ppm (surfaces).
    • Quats: 200 ppm (utensils), 400 ppm (surfaces).
  • Cloths must be stored in sanitizer when not in use.
  • Clearly label all cleaning chemicals; store away from food.

 

Waste & Pest Prevention

  • Use garbage bins with lids and liners; empty often.
  • Collect wastewater/cooking oil in sealed containers; do not dump on ground or road.
  • Keep booth clean and lit to deter pests.
  • Store food and waste in pest-proof bins with lids, especially overnight.
  • Remove spills and waste promptly to avoid attracting raccoons, squirrels, mice, etc.

 

Staff Hygiene

  • Food handlers must be free of illness, wounds, or infections.
  • Wear clean clothes, aprons, and hair restraints.
  • No eating, drinking, or smoking in the food prep area.

 

Closures – Reasons Public Health Can Shut Down a Booth

  • No handwashing station.
  • No potable water.
  • Unsafe food temperatures.
  • Food not protected from contamination.
  • Pest/wildlife activity.
  • Sewage backup or flooding.
  • Fire or unsafe conditions.
  • Multiple reports of foodborne illness.

 

Weather Preparedness

  • Rain/Wind: Protect food and surfaces with covers and sidewalls.
  • Extreme Heat: Bring extra ice/backup refrigeration, shade storage, and monitor temps closely.
  • Extreme Cold: Insulate water containers, keep water liquid for handwashing, and protect produce from freezing.

We recommend that vendors review the complete City Information. Go to: Food Safety at Special Events 

 

While reducing food waste, such as using vegetable peels is desirable  vendors are encouraged to learn about the possibility of pesticide residues including in peels and skin of produce, especially in non-organic produce.  The Canadian Food Inspection Agency (CFIA) provides regulations and testing information, while the Environmental Working Group (EWG) offers easy-to-read lists highlighting fruits and veggies with higher and lower residue levels.

 

 

  • Environmental Working Group (EWG) – While a U.S.-based resource, their annual Dirty Dozen and Clean Fifteen lists are also used by Canadian growers and consumers to highlight fruits and veggies with the highest and lowest pesticide residues.
    https://www.ewg.org/foodnews/

 

Commercial Kitchens for Rent in Toronto & Ontario

Manning Canning

The Kitchen Door

Scadding Court Community Kitchen

Indian Creek Orchard Gardens (Pakenham, ON)
Contact: Scott Sigurdson
Email: scott@indiancreekorchard.ca
Website: www.indiancreekorchard.ca
Facebook: https://www.facebook.com/indiancreekorchard
Products: Culinary garlic, seed garlic, garlic powder

 

Langside Farms Organic Garlic (Teeswater, ON)
Contact: Simon de Boer
Email: sbdeboer@hurontel.on.ca
Products: Fresh garlic bulbs (organically grown for table use or seed), Music, Ivan

 

Our Farmacy (Mark & Marlene Neufeld) (Ridgeway, ON)
Contact: Mark Neufeld
Email: markaneufeld@gmail.com
Products: German Mennonite Garlic, Russian Red Garlic, Red Tochlavar; hot peppers, onions, blue potatoes

 

Edible Earth (Kingston, ON)
Contact: Sarah Attwells
Email: sarahattwells@bell.net
Products: Garlic, garlic powder, kimchi, preserves, black garlic, vegetables, dried herbs, jams

 

The Cutting Veg (Jackson’s Point, ON)
Contact: Daniel Hoffmann
Email: daniel@thecuttingveg.com
Website: www.thecuttingveg.com
Twitter: @thecuttingveg
Facebook: https://www.facebook.com/cuttingveg
Products: 25 varieties (see https://www.thecuttingveg.com/our-garlic-varieties/)

 

Brant County Garlic Company (Scotland, ON)
Contact: Bob Romaniuk Sr.
Email: bob@brantcountygarliccompany.com
Website: www.brantcountygarliccompany.com
Products: Music, Russian Red, Ukrainian Red, Deerfield, Go-Garlic, fermented black garlic

 

Pure Music Garlic (Boars Rock Farm) (Meaford, ON)
Contact: Lorraine Irwin
Email: puremusicgarlic@gmail.com
Website: www.puremusicgarlic.com
Social: @puremusicgarlic (FB & IG)
Products: Organic Music garlic, garlic powder, chips, scape powder, seasoning blends; black garlic & powder; honey-fermented garlic

 

Artisan Garlic – Lechner Farms (Kemptville, ON)
Contact: Peter Lechner
Email: lechnerfarms@outlook.com
Website: artisan garlic.ca
Social: Artisan Garlic (FB & IG)
Products: Russian Red, Krandasgar, Georgian Fire, Spanish Red, Azore

 

Dancing Pig Farms (Walsingham, ON)
Contact: Gordon Chinnick
Email: info@sgcfarms.com
Website: www.sgcfarms.com
Social: facebook.com/dancingpigfarms • instagram.com/dancingpigfarms • youtube.com/…/vQANHllNa2g
Products: Duganski, Red Russian, Music, Portuguese Azores, Asian Tempest, German Brown, Puslinch, Newfoundland Heritage, Spanish Roja; black garlic; pickles; vegetables; flowers; duck eggs; crafts/photos

 

August’s Harvest Inc. (Gadshill, ON)
Contact: Roshan Ghimire
Email: roshan@augustsharvest.com
Website: www.augustsharvest.com
Products: Music, SVEA, Jachlo, Morado, Spring Violet/White; shallots; specialty onion pearls; black garlic

 

Wild Garlic Co. (Toronto, ON)
Contact: Christian Farley
Email: dinamodesign@gmail.com
Model: Subscription (details coming soon)
Products: Multiple strains (Persian Star, Azores, Music, Tibetan, etc.)

 

It’s Giving Farm (Uxbridge, ON)
Contact: Fianna Dirks
Email: info@itsgivingfarm.com
Website: itsgivingfarm.com
Instagram: @itsgvingfarm
Products: Mennonite, Korean, Sicilian Gold, Transylvanian, Music, Polish, Russian Red, Tibetan, Duganski; hard- & soft-neck braids; scape salt; fall produce

 

Two Buds (Barrie, ON)
Contact: David Tuck
Email: cherinht@gmail.com
Products: Music, Russian Red, Ivan; garlic decorated with flowers; garlic note cards

 

GARLICLOVES (Minden, ON)
Contact: Marchand Lamarre
Email: garlicloves@hotmail.com
Website: garlicloves.com
Social: facebook.com/Garlicloves • instagram.com/garlicloves_
Products: Over 30 varieties (Ajo Rojo, Guatemalan, Italian Purple, Chesnok Red, etc.)

 

Lawoti Farms (Scarborough, ON)
Contact: Surendra Lawoti
Email: lawotifarms@gmail.com
Website: www.lawoti.com
Social: facebook.com/lawotifarms • @lawotifarms
Products: Music, Jachlo, Chesnok Red; garlic powder, black garlic; Dalle hot sauce/powder; pickled Dalle; seasonal vegetables

 

Good Day Garlic (Toronto, ON)
Contact: Shawn Stevens
Email: gooddaygarlic@gmail.com
Website: gooddaygarlic.com
Instagram: @gooddaygarlic
Products: Fresh organic garlic, black garlic; varieties include Polish, Persian, Salt Spring Island, Guatemalan

 

Weathered Rock Farm (Campbellville, ON)
Contact: Mark Eastman
Email: info@weatheredrockfarm.ca
Website: weatheredrockfarm.ca
Instagram: @weatheredrockfarm
Products: Chiloe, Kranagasger Red, Legacy, Mexican Purple, Portuguese Azores, Puslinch, Svea, Metechi, Russian Red; flower bouquets; Pottery Garlic Roasters

 

Van Laeken Family Farm (Princeton, ON)
Contact: Vincent Van Laeken
Email: vlfamilyfarm@gmail.com
Website: www.vlfamilyfarm.com
Instagram: @vlfamilyfarm
Products: Music (garlic only); scape powder; garlic powder; chips; whole cloves; kale, squash, cabbage, tomatoes

 

Samsara Fields Organics (Waterford, ON)
Contact: JP Gural
Email: jpgural@yahoo.com
Social: @SamsaraFields (FB) • Samsara Fields Organics (IG & TikTok)
Products: 22 garlic varieties; black & fermented garlic; seasonal produce; freeze-dried fruits; canned relishes & jams