Health and Food

Last updated or reviewed on March 26, 2026

Private property events that include food service, beverage sales, mobile vendors, temporary cooking operations, or utility needs must account for health, sanitation, fire, and outside-agency requirements. This page explains the main health and food-related requirements that may apply to events on private property and highlights the additional permits, approvals, and operational planning you may need to address before the event.

Food Service Overview

If your event includes food vendors, beverage service, or mobile food operations, you may need more than one layer of review. Depending on the setup, you may need to coordinate with Buncombe County Environmental Health, the North Carolina Alcoholic Beverage Control Commission, and City permitting staff to address food handling, open-flame activities, power supply, potable water, and vendor operations. Identify these needs early so all required permits and operating conditions can be addressed before the event.

Temporary Food Vendors

Temporary tent food vendors at a private property event must obtain a Temporary Food Establishment Permit through Buncombe County Health and Human Services Environmental Health. Make sure participating vendors understand the county requirements and complete them in time for the event.

Mobile Food Trucks and Pushcarts

Mobile food trucks and pushcarts must maintain operational permits issued by Buncombe County Health and Human Services Environmental Health. Mobile food trucks do not need a Temporary Food Establishment Permit for a special event unless they are unable to return to their commissary each day. Confirm early the type of mobile food participation proposed so that the appropriate health and operational requirements are addressed.

Power and Potable Water

You are responsible for ensuring that adequate utilities are available for participating vendors. Temporary food establishments require access to power and potable water onsite, and these needs should be evaluated in advance rather than assumed. Electrical connections and power demands can create avoidable problems if they are not planned early.

Generators and Fuel Restrictions

Where generators are authorized for mobile food trucks, the generator must operate at 65 decibels or less and be properly attached to the vehicle. Within the Downtown fire districts and the Biltmore Village Historic District, gasoline generators are prohibited. In those areas, mobile food vendors must connect to existing power or to temporary power supplied by the event. Off-board gasoline generators are prohibited in the downtown fire districts, while diesel generators may be considered if the event organizer has secured an Electrical Permit.

Electrical Permit Considerations

Electrical permits are generally required for electrical work and power installations beyond what already exists at the event location. Temporary electrical additions, such as generators and temporary power poles, must be identified in the Temporary Use Application and reflected on the site plan. Generators greater than 6500 watts require installation by a licensed electrician, and power supplied from a building must come from an exterior outlet protected by a Ground Fault Circuit Interrupter. Electrical cords must be grounded and may not cross roads or walking surfaces without proper covering.

Open Flame and Cooking Operations

Open-flame activities related to food service require additional fire review. Authorization for the use of open flame for food preparation by temporary food establishments is secured by the event organizer through an Operational Fire Permit. Portable grills or other cooking devices that use an open flame also require an operational fire review. Plan for this early, especially if vendors will be cooking onsite under tents or canopies.

Alcoholic Beverages

If alcohol will be sold at your event and the site is not already licensed to provide alcohol, you must obtain the appropriate approval from the North Carolina Alcoholic Beverage Control Commission. Depending on the event setup, this may involve a Special One-Time Permit, Limited Special Occasion Permit, or temporary extension of premises approval. Handle alcohol-related approvals early, since outside-agency timing and conditions can affect both planning and operations.

Greywater, Grease, and Cooking Spills

You are responsible for arranging proper disposal of greywater, cooking oil, grease, tar paper or cardboard ground covering, food service matting, and similar waste through a specialized service agency. Improper disposal or spills may be treated as a permit violation and may also be classified as hazardous waste, resulting in fines under the Asheville Fire Prevention Code. Have a clear disposal plan in place before vendors begin operating onsite.

Sanitation and Worksite Conditions

Event organizers, contractors, and exhibitors are responsible for complying with OSHA requirements for sanitary working conditions and safe food-preparation environments. This includes organized, dry work areas; unobstructed exit routes; ventilation in food prep areas; routine examination of potentially hazardous equipment; access to potable water; working sinks and hand-washing stations; safe operation of equipment; and proper handling and storage of hazardous materials, such as cleaning products.

Vendor Registration and State Tax Requirements

Vendors must be registered with the North Carolina Department of Revenue, and you are responsible for maintaining vendor registration documents for tax purposes. Maintain a daily vendor registration list and verify that each vendor presents a valid certificate of registration for inspection. Build this into your vendor onboarding and event-day operations if your event includes sales activity.

Outside Agency Coordination

If your event includes food or beverage operations, you may need to coordinate beyond City permitting alone. Depending on the setup, that may include Buncombe County Environmental Health for food vendor approvals, NC ABC for alcohol service, and other agencies that regulate the proposed operations. Treat these as parallel requirements and not something to address at the last minute.

Food and Beverage Forms and Resources

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