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Temporary food stalls
Food stall businesses need to register with us to operate in the North Sydney area.
Check you meet our food stall requirements and complete the form below to apply to operate a food stall in the North Sydney area.
Register your temporary food stall
Mobile food vendors
Mobile food businesses need to register with us to operate in the North Sydney area.
Before applying for approval to operate a mobile food business in North Sydney, vendors should review our Mobile Food Vending Vehicles and Temporary Food Stalls Policy:
- this policy does not apply to vehicles with permission to trade at an event or market
- this policy applies to small food vehicles - food trucks are not permitted in the North Sydney area
- Council’s mobile food vending permit must be displayed while the vehicle is trading in the area
- they cannot operate within 100 metres of a commercial zone
- they cannot operate on classified roads
- they cannot operate on any reserve or Council owned car park
- they can only stay in one location for a maximum of 20 minutes in a 24-hour period unless continuously serving food
- they must drive a minimum of 100 metres before stopping again to serve food
- can only operate between 8am and 8pm
- there must be no items placed outside of the vehicle, including tables, chairs, food, equipment, external BBQs, and signage
- the vehicle must not operate on private land without the owner’s consent and/or development approval from Council
- the vehicle must not operate on any private land that does not comply with the relevant approved uses
- road rules and parking requirements must always be followed
- all regulations of the Food Act 2003 and the NSW Food Authority Guideline for Mobile Food Vending Vehicles must be met
- no offensive noise or odour
- they must not litter.
Apply to run a mobile food vehicle
Sausage sizzles
You do not need to notify Council of a sausage sizzle or BBQ fundraiser, but there are some food handling guidelines you should follow, including:
- prepare raw meat before leaving for the BBQ site. Hands must be washed after handling raw meats
- pack raw meat into insulated boxes with ice blocks for transportation and for on-site storage
- store raw meats separately from salad stuffs and other ready to eat food items
- handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats
- handwashing facilities with warm water must be available, and the water must be of drinkable quality. Soap and paper towels must be provided at the handwashing facility
- nominate one person to handle money who does not handle food
- serviettes or paper plates must be used for the handling of bread or bread rolls.