1. Fire Extinguishers:

All vendors must have fire extinguishers that have been inspected by staff monthly and by a 3^rd party agency within a 12 month period and has a tage securely attached.

1. Non-cooking vendors must have not less than a 2A10BC extinguisher.
2. All cooking vendors must have not less than a 40BV or type K extinguisher.

2. Tent Structures:

All vendors that use tent structures must present proof that the tent meets a recognized flame retardant standard CAN/ULC S109 or NFPA 701, upon inspectation.

All tent structures > 10 years of age must provide a "Flame Test" meeting NFPA 701, recommended practice for a Field Flame Test for Textiles and films.

3. Building Permit Requirements:

All tents or group of tents having a combined area of 60 square metres (645 square feet) or more must have a building permit prior to being put up.

All tents or groups of tents having a combined area of 225 aquare metres(2420 square feet), used for Assembly Occupancy, accommodating more than 30 persons consuming food or drink or containing bleachers must be approved by a Professional Engineer.

4. Fire Safety Plan Requirements:

Your tent(s) will require a Fire Safety Plan when:

1. More than 30 members of the public will be consuming food or drink in the tent
2. Your tent will be used for assembly purposes

If you have any questions about whether or not your tent(s) require(s) a Fire Safety Plan, please contact the Haldimand County Fire Department.

5. Fire Watch Requirements for Vendors:

If a tent requires a fire alarm system under the Ontario Building Code but does not have a fire alarm system a person shall be assigned to fire watch duties. Please contact the Haldimand County Building Division to determine if your tent requires a fire alarm system. 

6. Specific Requirements for Tents or Sunshades:

1. Cooking with fuel fired appliances (open fires), smoking, the use of candles or other open flames are strictly prohibited in any tents used by the public.
2. An area at least three metres (10 feet) surrounding the tent must be kept clear of all materials or vegetation that will support and allow/or fire extension.

7. Other Provisions:

1. Open air burning is prohibited without approved permits.
2. Fireworks displays must be in compliance with the applicable federal legislation. The Haldimand County Fire Department must be contacted to obtain approval.

8. Technical Standards & Safety Authority Requirements:

Organizers must comply with the requirements of the TSSA for operation of amusement devices (i.e. amusement rides, water slides, go-karts, and inflatable/bounce devices, etc.), appliances and fuel requirements. Refer to: www.tssa.ca for further information.

Air supported structures, inflatables and bounce devices will meet CAN/ULC S109, NFPA 701 and/or NFPA 705, standards for a flame resistance and flame proofing treatments.

9. Electrical Safety Authority Code Requirements:

Under the provisions of the Ontario Electrical Safety Code, any electrical equipment installed in Ontario, temporary or otherwise, must have an application for inspection. This includes all film, television, live performance or event productions. Failure to comply could result in unsafe working sites, production downtime and/or fines.

An application for electrical inspection must be filed, at least 48 hours prior to the production set up with the ESA Customer Service Centre, Cambridge at Phone:1-877-372-7233/Fax:1-800-667-4278/Email: esa.cambridge@electricalsafety.on.ca 

10. Food Vendors - Exhaust and fire protection systems in cooking operations:

All cooking operations producing "grease-laden vapours" must be equipped with an exhaust and automatic fire suppression system. These systems must meet the NFPA 96 standard for ventilation control and fire protection of Commercial Cooking Operations.

These systems shall be inspected and maintained as outlined in NFPA 96. Current inspection, testing and maintenance records are to be made available at time of the application and upon any inspectors request.

In addition to the above automatic fire suppression system, a "K" class fire extinguisher is required. 

The frequency of the inspection, testing and maintenance requirements are outlined in the NFPA 96 "Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations."

Cooking methods producing "grease-laden vapours" include but are not limited to: grilling, frying or deep-frying using oils, fats, lards or sprays.

Responsibilities:

• Keep means of exit clear
• Enforce no-smoking policy
• Hourly fire inspection tours and log
• Proper use of combustibles
• Direct responding fire personnel to the location of the emergency
• Sound alarm, call 911 and extinguish fire if safe to do so