Temporary Food Stalls/Stands

Planning to operate a temporary food stall, stand, or operate a food vehicle? Here's everything you need to know from application requirements to food safety guidelines.  

Application for temporary food premises at events

Whether you are a for-profit business or a not-for-profit or charity group, you will need to apply to sell food from a temporary premises. 

For not for-profit and charity vendors

To apply: 

  1. Complete the Application to sell food from temporary premises online form 
  2. Provide confirmation of your group's public liability insurance with your online application. 

Please note: There are no fees for not-for-profit vendors. 

For commercial (for-profit) food business 

To apply (per event fee): 

  1. Complete the Application to sell food from temporary premises online form
  2. Provide a food stall diagram 
  3. Provide documentation of public liability insurance 
  4. Provide a copy of your registration under the WA Food Act 2008
To apply (annual fee): 
  1. Complete the Application to Sell Food from a Temporary Premises (PDF form below) and tick the annual fee option
  2. Provide a food stall diagram 
  3. Provide documentation of public liability insurance 
  4. Provide a copy of your registration under the WA Food Act 2008
  5. Annual fee payers will need to complete the Annual Fee Payer Notification of Trade for each event they attend for the finacial year paid
Please note: There are fees apply. Please see fees and charges

Health and safety guidelines for temporary food stalls

Everyone involved in food preparation must: 
  • Practice excellent personal hygiene
  • Have hair adequately covered in a hat, net cap or scarf
  • Be free from symptoms of infectious disease
  • Ensure that any boils, infected wounds or sores are covered using a coloured, waterproof bandage or dressing and disposable gloves
  • Wear disposable gloves or use utensils for food handling where practical, and avoid direct contact with food or food contact surface
  • Separate money and food handling activities to minimise the risk of contamination
  • Be provided access to and make use of a suitable hand wash facility, soap and disposable hand towels as well as an approved sanitary facility
  • Soap, single use hand towels and warm water must be used each time hands are washed. 
Skills and knowledge

All food handlers must have the necessary skills and knowledge to provide safe food. It is a food handler’s responsibility to ensure they are familiar with and understand their obligations. Refer to our dedicated web page on Food Handler Requirements and Training

Stall/stand structure
Stalls must comply with the following requirements: 
  • Consist of a roof and three sides with a floor area no smaller than 16m2 
  • Be kept in a clean, sound condition and constructed of materials that are easy to clean 
  • Food stalls should be no closer than 30m to animal enclosures or activities such as camel or pony rides.
Stall facilities and equipment
Preparation benches must be smooth and impervious. Provide adequate power supply for cooking where necessary. Install gas and electrical services in compliance with relevant legislation.
Protect food from contamination
All food must be adequately protected from dust, flies, sunlight, human breath or touch. Food is to be stored above the ground in sealed, impervious containers.
Maintaining safe temperatures
All food stalls need to have an approved digital thermometer to monitor the temperature of cold and hot foods.
Labelling packaged foods

Although food sold at charitable events is not required by law to be labelled, information must be available to potential purchasers regarding ingredients to identify potential allergens and avoid confusion. 

Food stalls are required to advise where foods contain potential allergens, for example:

  • Gluten (found in wheat, rye, barley, oats and spelt) 
  • Fish, fish products, shellfish or shellfish products 
  • Milk and milk products 
  • Egg and egg products 
  • Soya beans and products 
  • Peanuts and peanut products 
  • Sesame seeds and sesame products 
  • Other nuts and their products 
  • Sulphites (a preservative) 
  • Royal jelly, bee pollen or propolis. 

Report an issue

To report an issue or make a complaint about a food vendor, complete the City's Public Health Complaint Form or contact the City directly. 

More information and contact

More information on food safety practices and guidelines are available on the following websites: 

If you have any questions about the application, please contact the City’s Health Services team on 08 9411 3444 or email [email protected]



City of Cockburn
Whadjuk Boodja
9 Coleville Crescent,
Spearwood 6163

PO Box 1215, Bibra Lake DC,
Western Australia, 6965

Office opening hours:
8.30am to 4.30pm
Monday to Friday (excluding public holidays)

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Cockburn Nyungar moort Beeliar boodja-k kaadadjiny. Koora, yeyi, benang baalap nidja boodja-k kaaradjiny.
Ngalak kaadatj dayin boodja, kep wer malayin. Ngalak kaadatj koora koora wer yeyi ngalang birdiya.

City of Cockburn acknowledges the Nyungar people of Beeliar boodja. Long ago, now and in the future they care for Country.
We acknowledge a continuing connection to land, waters and culture and pay our respects to the Elders, past and present.