Vendor Application Test 2025

The Rules and Regulations will be STRICTLY ENFORCED. Failure to comply with these rules may result in the forfeiture of your participation in the SPFM.

1. All vendors must be members of the SPFM and have paid their annual Membership Fee.
   NOTE: 2025 memberships will expire December 31, 2025.
2. All products sold at Sherwood Park Farmers Market must be homemade (handcrafted), locally grown, locally raised or home baked as per Alberta Agriculture requirements. The vendor must own property in Alberta in order to be compliant with Alberta Agriculture’s rules pertaining to the operation of Farmers Markets in Alberta. Market cannot be more than 20% of resale, seafood, or commercial retail/franchise business (including B. C. Fruit).
3. Vendors are accepted based on the items approved as listed on the application form, and as such may only sell, sample or display approved items. Any changes or additions to product lines must be given to the Market Manager by filling out the “Request to Add Products” Form for approval by the vendor committee. SPFM reserves the right to request immediate removal of all products not approved for sale at the market. I will not attempt to sell at SPFM any item for which I have not received prior approval.
   
4. All products sold at market must conform to Public Health Regulations and Standards of Cleanliness.
5. Vendors may not loan, give or sublease the stall(s) assigned to them. Stalls are not permitted to be shared.  The Farmer’s Market Manager and Farmer’s Market Committee, at their discretion, reserve the right to change vendor stall locations within the market at any time.
6. All ownership changes of a business require a new application for Vendorship.
7. It is highly recommended that vendors carry their own Liability Insurance. Accepting the waiver that is on the last page of the application only covers the Sherwood Park Farmers Market if an incident were to occur.
8. Vendor tables are subject to inspection by Alberta Agriculture and Forestry, AFMA (Alberta Farmers’ Market Association) and Alberta Health Services (AHS) without notice. Any vendor found not to be in compliance with Alberta Health Services regulations will be immediately removed from the market and any monies paid will be forfeited.
9. The Market Manager requires a minimum notice of 48 hours of any cancellation. Failure to notify the Market Manager of your absence 48 hours before market day (by 3 pm on Monday) will result in a $10.00 fine / $25 for NO SHOWS. All cancellations MUST be communicated through the Market Manager by email only at: sherwoodparkfarmersmarket@gmail.com. A second non-compliance of this rule during a calendar year may result in the loss of vending/membership privileges. Exceptions may be granted for hardship and emergencies at the discretion of the SPFM Board.
10. Vendors are required to be in place and ready to operate by 2:45pm. ALL access will be closed and barricades set up by 2:45 pm at the Outdoor Market.   No vehicles will be allowed in after 2:45 pm. Late vendors are required to check in with the Market Manager unless previous arrangements have been made.
11. Public selling ends promptly at 7:00 pm. Vendors MAY NOT take down their stall prior to 7:00 pm, unless otherwise specified by the Market Manager.  If you are sold out, you must display a “Sold Out” sign on your table and remain completely set up until close of business at 7 pm. Due to safety to vendors and customers, vendors are not allowed to leave the market early.
12. Vendors must remove all garbage including bags, boxes, and refuse from produce. All vendors are responsible for cleaning up their stall area. All concessions are required to supply a garbage can within the confines of their stall; no exceptions.
    
    OUTDOOR MARKET
13. The Outdoor market is an all-weather market (RAIN, SNOW or SHINE). Vendors are required to operate in a variety of weather conditions. In the event of extreme weather (severe lightning, tornado, etc.) the Market Manager may delay setting up of the market, or close the market until the extreme weather threat has passed. In the event of severe weather, our Weather Emergency Procedures will be activated.
14. All vendors must supply their own tables, tents, minimum of 4 X 25 pound tent weights and chairs complete with table coverings. For the Outdoor market, the entire display including signage MUST be contained within the 10 X 10 foot stall. No product, signs or stands shall be displayed outside of your 10 x 10 space. Vendors using more than the allotted space will be charged for a 2nd stall.  Indoor Market space is 6 x 8 foot; Outdoor Market space is 10 x 10 foot.
15. For the Outdoor Market tent weights are MANDATORY. Weights MUST be a minimum of 25 lbs per tent leg.  In the case where two tent legs are placed side by side; vendors are not permitted to share a 25lb. tent weight. For windy days, it is advisable to add extra weights per leg. Failure to have proper weights on your tent will result in your being asked to take down your tent at the Market Manger’s request. This is for your safety as well as the customers and other vendors.
16. Power is NOT available at the Outdoor Market. If a vendor decides to use a generator, they must have an inverter to minimize generator noise (as it is disruptive to other vendors and market patrons). For the safety of vendors and customers, vendors using generators must safely secure any extension cords as they pose as a tripping hazard.                      
17. Smoking, vaping and animals (except service animals) are strictly prohibited in establishments where food is stored or offered for sale. Vendors with service animals MUST provide service certificate to the Market Manger with application. This policy applies to the vendors and their stall areas as well. Only pets on leash are permitted in the Market but must not enter into any stall area.  
    
18. All inflatables must provide a copy of liability insurance for $2 million dollars listing Strathcona County as additional insured. Proof of Alberta Elevating Devices & Amusement Rides Safety Association (AEDARSA) for each inflatable must be submitted.  
19. Please note that changes to Strathcona County regulations, street construction, building renovations or Market plan may alter Market locations.
    
    FOOD VENDORS
20. All Food Vendors:  Please note that if you wish to SERVE HOT FOOD you must fill in a Concession Application Form.   Any vendor caught breaking this rule will be immediately shut down and permanently removed from the market, with no refund forthcoming.
21. All Food Vendors (including pet food products) are responsible for knowing & complying with all regulations set forth by Alberta Agriculture, Alberta Health Services and the SPFM regulations contained in this application. You MUST meet all Food Safety Guidelines as outlined by Alberta Health Services. For more information, please contact AHS at 780-460-4721 or at www.albertahealthservices.ca.
22. Farmers’ Market Food Safety Pamphlet:  Alberta Health Services provides food safety pamphlets for farmers’ markets which include information on how to properly display, package, label, sample and handle food safely. This information is subject to regular changes and additions, it is the vendor’s responsibility to keep up to date with the current guidelines relevant to their product. You can find the current Food Safety Pamphlet online at: http://www.albertahealthservices.ca/assets/wf/eph/wf-eh-farmers-market-information-package.pdf
23. Food vendors are required to:
    1. Have completed the Farmer’s Market Home Study Course OR Food Safety Basics course meeting Section 31 of the Food Regulation or hold a current Alberta Health Services Food Handling Permit.
    2. Provide a current copy of above certificate to be submitted with your application.
    3. Meet all Food Handling Requirements including labelling, food samples, hand washing stations and sanitation
    4. Ensure all food displayed and sold at the Market is reasonably protected from contamination by being wrapped, covered, or stored safely in appropriate food-grade containers. For baked goods sold individually, transparent covers should be used to protect from airborne contamination. 
    5. Display their certificate visible to all customers in their stall AT ALL TIMES as per AHS regulations.
24. Labeling Requirements - All food products MUST be labeled in compliance with CFIA standards.
    Nutrition Facts tables are not required at this time. It is the responsibility of the stallholder to ensure that their products are labelled in accordance with federal regulatory requirements
    For further information please visit:  https://www.inspection.gc.ca/food-label-requirements/labelling/industry/eng/1383607266489/1383607344939#
    
    Labels MUST include: 
    1. Common name of product on a separate line
    2. List of ingredients in descending order of proportion by weight
    3. Known allergy alerts on a separate line as per CFIA regulations
    4. Net quantity (in metric)
    5. Name, address and phone number (phone number required by AHS) of person making product
    6. Durable shelf-life date (made on OR Best Before date) if product has a shelf life of 90 days or less
    7. Storage instructions and storage temperature if differs from room temperature
    8. Label print size MUST be no smaller than 1.6 mm anywhere on the product
       
       
25. Home Kitchen Vendors Labelling (in addition to above labelling requirements):
    As of June 1, 2020, all home kitchen vendors are allowed to sell LOW RISK FOOD ONLY at craft fairs and festivals.
    Home prepared foods, including those sold at Farmers Markets will need to be clearly and appropriately labelled and must comply with the new labelling requirements in addition to existing Farmers Markets guidelines – see sample label.
    Please refer to the following fact sheet in regards to low risk home prepared food:
    https://open.alberta.ca/dataset/7981d37f-185e-496f-81ae-a935831635ca/resource/c462be1f-77ab-4409-bced-b29f3e5a37b7/download/health-low-risk-home-prepared-food-fact-sheet.pdf
    Home prepared foods MUST be labelled with a statement similar to: “Prepared in a home kitchen that is not subject to inspection – not for resale” This may be a separate line added to your label or as an extra label. All packages MUST contain this information.
    Ingredients used in home kitchen prepared foods MUST be obtained from sources that are subject to inspection with the exception of fruits and vegetables and water used to prepare food must be safe to drink.        
26. Perishable Foods: No vendor shall offer for sale perishable foods unless held at a temperature below 4ºC or above 60ºC. Examples of perishable foods include: meats, milk, sauces, spreads, salsa, cheese, perogies, cabbage rolls, poultry, eggs etc. Also included are baked goods such as sausage rolls, ethnic foods with meat, cheesecake and cream, pumpkin or meringue pies. Vendors must have their own thermometers on site at all times. 
27. All eggs must be refrigerated as per Alberta Health Services regulations and labelled “UNINSPECTED”. Whole raw shell eggs must be clean and free of cracks.
28. All prepared food items must be wrapped, covered or pre-packaged as per AHS regulations and labelled according to CFIA (Canadian Food Inspections Agency) standards. Dairy products such as whipping cream, cream or custard pies are not allowed unless accompanied by appropriate documentation from Alberta Health Services, which must be displayed each week.
29. Vendors supplying food samples must meet the AHS Farmers Market guidelines. All samples must be covered and be served by the vendor; uncovered samples will be removed.
    Vendors assembling bite size food portions on-site must:
    
    1. Must be served by the vendor to customers 
    2. Use an AHS approved sneeze guard cover to keep customers from contaminating samples
    3. No open flames/barbeques are allowed to be used for heating up samples
    4. Food must be held at appropriate temperatures according to AHS regulations
    5. Have a thermometer available to ensure that foods reach an internal temperature greater than 74°C prior to serving and then are maintained at no less than 60°C until consumed or discarded 
    6. Keep perishable foods below 4°C
    7. Wash hands prior to handling food
    8. Replace samples if they are displayed longer than one hour
    9. Discard leftovers or contaminated samples
    10. Must supply garbage container in a location easily visible and accessible to customers
    11. Provide a basin with an adequate supply of water (container with a hands-free spigot)
    12. Have liquid soap and disposable towels available
    13. Have a sanitizer (bleach and water solution with 100 PPM concentration and test strips) for cutting boards and utensils
    14. Refrain from smoking/vaping at food tables
30. Home-Canned Foods: No vendor shall offer for sale home-canned foods other than jams, jellies and pickles. Pickled products are those processed with salt, sugar and/or vinegar and include cucumbers, green peppers, beets, carrots, mushrooms, eggs, green tomatoes and onions. Jams and jellies are defined as 65% solids (fruits plus 55% sugar).
31. B.C. Fruit Vendors: may sell only B.C. Fruit. Fruit from any other province or state is not allowed. B.C. Fruit vendors must have inspection slips available at each market. A release permit for inter-provincial transport of B.C. Fruit must be obtained by vendors transporting their own fruit, and be produced as requested by the Market Manager. Interprovincial trade of fruit requires an inspection certificate and proper labelling.
32. Organic: If your company is considered “Organic” or you are a beekeeper, documentation supporting this must accompany your application.
33. Cosmetic Regulations and the Food and Drugs Act require that cosmetics sold in Canada be manufactured, prepared, preserved, packed and stored under sanitary conditions. Cosmetic products are required to have mandatory ingredient labelling as per the Cosmetic Regulations. The manufacturer and importer must notify Health Canada that it is selling the product and provide a list of the product's ingredients.” Section 2 of the Food and Drugs Act define a "cosmetic" as: “Any substance or mixture of substances manufactured, sold or represented for use in cleansing, improving or altering the complexion, skin, hair or teeth, and includes deodorants and perfumes. Any cosmetic businesses, selling soaps, lotions etc. are required to notify Health Canada about any products that they are selling by filling out the Cosmetic Notification Form.
34. Vendors who sell textiles (clothing, quilts, blankets, etc.) are required to label products for content (over 5%) and where they were made.
    
    CODE OF CONDUCT
35. Vendors should be neat and clean in appearance and are expected to behave in an ethical & professional manner at all times. Failure to do so will result in an automatic expulsion and all monies forfeited. Vendors will only use language and communication that is polite, respectful, and conscientious when interacting with anyone at the market.     
36. Vendors may appropriately, calmly, and respectively address complaints happening during Market time, concerning the market, its operation, and rules to the Market Manager in person first. Then a follow up with an email may follow which will be forwarded to the Board and Vendor Selection Committee.   In addition, if there is an unsatisfactory resolution of the concern(s), please email your concerns and steps undertaken for resolution, to the Sherwood Park Farmers‘ Market Board Executive. The Market Manager will address Board members at the market, for guidance and advice, where deemed necessary. Issues will be discussed on date and time outlined by board members.    
37. Any complaints received concerning unprofessional conduct, including but not limited to the use of profane language, smoking, vaping, cleanliness of the vendor or vendors’ product may be considered grounds for dismissal from the Market. Insubordination, the consumption of alcohol, drugs or fighting during the market will be grounds for immediate dismissal.
38. Vendors must ensure that all staff or those working in stalls are aware of and abide by the Vendor Code of Conduct. It is the responsibility of the stall owner to ensure that all employees are aware of the rules and regulations of the market including late and no show fees and arrival and departure times.
39. Failure to comply with Market Rules & Regulations may result in, and not necessarily in this order: a verbal warning, a final written warning, dismissal and forfeiture of all monies paid. All decisions made by the Sherwood Park Farmers Market Board are final.
    
    PERMISSIONS
40. In order to comply with the Personal Information Protection Act: I give consent for the SPFM to disclose my name, company name, email address and/or telephone number to those persons inquiring about my product(s), and for promotion of the Market.
41. Occasionally pictures may be taken during market hours.  I give consent for the SPFM to take pictures for purposes of marketing and advertising.

The Sherwood Park Farmers Market Board reserves the right to change, interpret and enforce these rules and regulations as deemed necessary to maintain consistency and individuality of the Market for the best of all served by the Market.

ELIGIBILITY CRITERIA

1. Must be a Community Organization or not-for-profit organization (For Profit organizations are not eligible for Community tables and must fill out a regular application).
   
2. No surveys, demonstrations, petitions, letters of appeal or promotions are permitted.
   
3. The organization must provide chairs, tables and table coverings. For the Outdoor Market a tent and tent weights are MANDATORY and must be supplied by the organization. Weights must be a minimum of 25 lbs per tent leg. Failure to have proper weights on your tent will result in your being asked to take down your tent at the Market Manager’s request. . This is for your safety as well as the customers and other vendors.
   
4. All activities must take place within the confines of the assigned space and volunteers are not permitted to approach customers in the walkways.
   
5. No food items may be given out at the market due to Alberta Health Regulations. If you wish to give away any promotional items, a detailed list of items MUST be submitted and  pre-approved before being allowed at the market.
   
6. No items may be sold by the organization. If you wish to sell items you must fill out a year round application form.
   
7. All organizations are required to be in place and set up and ready to operate by 2:45 pm.
   
8. Organizations may not take down their table until 7 pm. This applies to table and tent when outdoors. The market runs from 3 pm to 7 pm inclusive.
   
9. Vendors are required to be in place and ready to operate by 2:45pm.   Late vendors will receive a $10.00 fine and are required to check in with the Market Manager unless previous arrangements have been made with the Market Manager.
10. Vendors must remove all garbage including bags and boxes. All vendors are responsible for cleaning up their stall area.

The Sherwood Park Farmers Market Board reserves the right to change, interpret and enforce these rules and regulations as deemed necessary to maintain consistency and individuality of the Market for the best of all served by the Market.

The Rules and Regulations will be STRICTLY ENFORCED. Failure to comply with these rules may result in the forfeiture of your participation in the SPFM.

1. All vendors must be members of the SPFM and have paid their annual Membership Fee.
   NOTE: 2025 memberships will expire December 31, 2025.
   
2. All products sold at Sherwood Park Farmers Market must be homemade (handcrafted), locally grown, locally raised or home baked as per Alberta Agriculture requirements. The vendor must own property in Alberta in order to be compliant with Alberta Agriculture’s rules pertaining to the operation of Farmers Markets in Alberta. Market cannot be more than 20% of resale, seafood, or commercial retail/franchise business (including B. C. Fruit).      
3. Vendors are accepted based on the items approved as listed on the application form, and as such may only sell, sample or display approved items. Any changes or additions to product lines must be given to the Market Manager by filling out the “Request to Add Products” Form for approval by the vendor committee. SPFM reserves the right to request immediate removal of all products not approved for sale at the market. I will not attempt to sell at SPFM any item for which I have not received prior approval.  
   
4. All products sold at market must conform to Public Health Regulations and Standards of Cleanliness.
5. Vendors may not loan, give or sublease the stall(s) assigned to them. Stalls are not permitted to be shared.  The Farmer’s Market Manager and Farmer’s Market Committee, at their discretion, reserve the right to change vendor stall locations within the market at any time.
6. All ownership changes of a business require a new application for Vendorship.
7. Vendor tables are subject to inspection by Alberta Agriculture and Forestry, AFMA (Alberta Farmers’ Market Association) and Alberta Health Services (AHS) without notice. Any vendor found not to be in compliance with Alberta Health Services regulations will be immediately removed from the market and any monies paid will be forfeited.
8. The Market Manager requires a minimum notice of 48 hours of any cancellation. Failure to notify the Market Manager of your absence 48 hours before market day (by 3 pm on Monday) will result in a $10.00 fine / $25 for NO SHOWS. All cancellations MUST be communicated through the Market Manager by email only at: sherwoodparkfarmersmarket@gmail.com. A second non-compliance of this rule during a calendar year may result in the loss of vending/membership privileges. Exceptions may be granted for hardship and emergencies at the discretion of the SPFM Board.
9. Vendors are required to be in place and ready to operate by 2:45pm. ALL access will be closed and barricades set up by 2:45 pm at the Outdoor Market.   No vehicles will be allowed in after 2:45 pm. Late vendors are required to check in with the Market Manager unless previous arrangements have been made.
10. Public selling ends promptly at 7:00 pm. Vendors MAY NOT take down their stall prior to 7:00 pm, unless otherwise specified by the Market Manager.  If you are sold out, you must display a “Sold Out” sign on your table and remain completely set up until close of business at 7 pm. Due to safety to vendors and customers, vendors are not allowed to leave the market early.
11. Vendors must remove all garbage including bags, boxes, and refuse from produce. All vendors are responsible for cleaning up their stall area. All concessions are required to supply a garbage can within the confines of their stall; no exceptions.
    
    OUTDOOR MARKET
12. The Outdoor market is an all-weather market (RAIN, SNOW or SHINE). Vendors are required to operate in a variety of weather conditions. In the event of extreme weather (severe lightning, tornado, etc.) the Market Manager may delay setting up of the market, or close the market until the extreme weather threat has passed. In the event of severe weather, our Weather Emergency Procedures will be activated.
13. All vendors must supply their own tables, tents, minimum of 4 X 25 pound tent weights and chairs complete with table coverings. For the Outdoor market, the entire display including signage MUST be contained within the 10 X 10 foot stall. No product, signs or stands shall be displayed outside of your 10 x 10 space. Vendors using more than the allotted space will be charged for a 2nd stall.  Indoor Market space is 6 x 8 foot; Outdoor Market space is 10 x 10 foot.
14. For the Outdoor Market tent weights are MANDATORY. Weights MUST be a minimum of 25 lbs per tent leg.  In the case where two tent legs are placed side by side; vendors are not permitted to share a 25lb. tent weight. For windy days, it is advisable to add extra weights per leg. Failure to have proper weights on your tent will result in your being asked to take down your tent at the Market Manger’s request. This is for your safety as well as the customers and other vendors.
15. Power is NOT available at the Outdoor Market. If a vendor decides to use a generator, they must have an inverter to minimize generator noise (as it is disruptive to other vendors and market patrons). For the safety of vendors and customers, vendors using generators must safely secure any extension cords as they pose as a tripping hazard.
16. Smoking, vaping and animals (except service animals) are strictly prohibited in establishments where food is stored or offered for sale. Vendors with service animals MUST provide service certificate to the Market Manger with application. This policy applies to the vendors and their stall areas as well. Only pets on leash are permitted in the Market but must not enter into any stall area.
17. All inflatables must provide a copy of liability insurance for $2 million dollars listing Strathcona County as additional insured. Proof of Alberta Elevating Devices & Amusement Rides Safety Association (AEDARSA) for each inflatable must be submitted.
18. Please note that changes to Strathcona County regulations, street construction, building renovations or Market plan may alter Market locations.
    
    FOOD VENDORS
19. All Food Vendors: Please note that if you wish to SERVE HOT FOOD you must fill in a Concession Application Form. Any vendor caught breaking this rule will be immediately shut down and permanently removed from the market, with no refund forthcoming.
20. All Food Vendors (including pet food products) are responsible for knowing & complying with all regulations set forth by Alberta Agriculture, Alberta Health Services and the SPFM regulations contained in this application. You MUST meet all Food Safety Guidelines as outlined by Alberta Health Services. For more information, please contact AHS at 780-460-4721 or at www.albertahealthservices.ca.
21. Farmers’ Market Food Safety Pamphlet:  Alberta Health Services provides food safety pamphlets for farmers’ markets which include information on how to properly display, package, label, sample and handle food safely. This information is subject to regular changes and additions, it is the vendor’s responsibility to keep up to date with the current guidelines relevant to their product. You can find the current Food Safety Pamphlet online at: http://www.albertahealthservices.ca/assets/wf/eph/wf-eh-farmers-market-information-package.pdf
22. Concession vendors are required to:
    • Hold a current Alberta Health Services Food Handling Permit.
    • Have a current insurance naming Sherwood Park Farmers Market (SPFM) as an additional insured.
    • Provide a current copy of above certificate to be submitted with your application.
    • Meet all Food Handling Requirements including food samples, hand washing stations and sanitation.
    • Ensure all food displayed and sold at the Market is reasonably protected from contamination by being wrapped, covered, or stored safely in appropriate food-grade containers. For goods sold individually, food covers should be used to protect from airborne contamination.
    • Display their certificate visible to all customers in their stall AT ALL TIMES as per AHS regulations.
23. Vendors supplying food samples must meet the AHS Farmers Market guidelines. All samples must be covered and be served by the vendor; uncovered samples will be removed.
    Vendors assembling bite size food portions on-site must
    • Obtain approval from Alberta Health Services.
    • Must be served by the vendor to customers.
    • Use an AHS approved sneeze guard cover to keep customers from contaminating samples.
    • No open flames/barbeques are allowed to be used for heating up samples.
    • Food must be held at appropriate temperatures according to AHS regulations.
    • Have a thermometer available to ensure that foods reach an internal temperature greater than 74°C.
    • Keep perishable foods below 4°C.
    • Wash hands prior to handling food.
    • Replace samples if they are displayed longer than one hour.
    • Discard leftovers or contaminated samples.
    • Must supply garbage container in a location easily visible and accessible to customers.
    • Provide a basin with an adequate supply of water (container with a hands-free spigot).
    • Have liquid soap and disposable towels available.
    • Have a sanitizer (bleach and water solution with 100 PPM concentration and test strips) for cutting boards and utensils.
    • Refrain from smoking/vaping at food tables.
24. Perishable Foods: No vendor shall offer for sale perishable foods unless held at a temperature below 4ºC or above 60ºC. Examples of perishable foods include: meats, milk, sauces, spreads, salsa, cheese, perogies, cabbage rolls, poultry, eggs etc. Also included are baked goods such as sausage rolls, ethnic foods with meat, cheesecake and cream, pumpkin or meringue pies. Vendors must have their own thermometers on site at all times.
25. Home-Canned Foods: No vendor shall offer for sale home-canned foods other than jams, jellies and pickles. Pickled products are those processed with salt, sugar and/or vinegar and include cucumbers, green peppers, beets, carrots, mushrooms, eggs, green tomatoes and onions. Jams and jellies are defined as 65% solids (fruits plus 55% sugar).
26. Organic: If your company is considered “Organic” or you are a beekeeper, documentation supporting this must accompany your application.
    
    CODE OF CONDUCT
27. Vendors should be neat and clean in appearance and are expected to behave in an ethical & professional manner at all times. Failure to do so will result in an automatic expulsion and all monies forfeited. Vendors will only use language and communication that is polite, respectful, and conscientious when interacting with anyone at the market.
28. Vendors may appropriately, calmly, and respectively address complaints happening during Market time, concerning the market, its operation, and rules to the Market Manager in person first. Then a follow up with an email may follow which will be forwarded to the Board and Vendor Selection Committee.   In addition, if there is an unsatisfactory resolution of the concern(s), please email your concerns and steps undertaken for resolution, to the Sherwood Park Farmers‘ Market Board Executive. The Market Manager will address Board members at the market, for guidance and advice, where deemed necessary. Issues will be discussed on date and time outlined by board members.
29. Any complaints received concerning unprofessional conduct, including but not limited to the use of profane language, smoking, vaping, cleanliness of the vendor or vendors’ product may be considered grounds for dismissal from the Market. Insubordination, the consumption of alcohol, drugs or fighting during the market will be grounds for immediate dismissal.
30. Vendors must ensure that all staff or those working in stalls are aware of and abide by the Vendor Code of Conduct. It is the responsibility of the stall owner to ensure that all employees are aware of the rules and regulations of the market including late and no show fees and arrival and departure times.
31. Failure to comply with Market Rules & Regulations may result in, and not necessarily in this order: a verbal warning, a final written warning, dismissal and forfeiture of all monies paid. All decisions made by the Sherwood Park Farmers Market Board are final.
    
    PERMISSIONS
32. In order to comply with the Personal Information Protection Act: I give consent for the SPFM to disclose my name, company name, email address and/or telephone number to those persons inquiring about my product(s), and for promotion of the Market.
33. Occasionally pictures may be taken during market hours.  I give consent for the SPFM to take pictures for purposes of marketing and advertising.

The Sherwood Park Farmers Market Board reserves the right to change, interpret and enforce these rules and regulations as deemed necessary to maintain consistency and individuality of the Market for the best of all served by the Market.

All Food Vendors selling any type of food products (including pet products)- you must meet all Food Safety guidelines and requirements as outlined by Alberta Health Services.  

Food vendors are required to have completed a current Farmers Market Home Study Course or a Food Safety Course in order to comply with Section 31 of the Food Regulation. A copy of this certificate or AHS Food Handling Permit MUST be submitted with your application.

NEW VENDORS: Please provide photos of your product and a copy of your food labels.

NOTE: You MUST provide your own tent and tent weights. Tent Weights must be a minimum of 25 lbs per tent leg.

No equipment information is required for Community Vendors

Full Season @ $990
$330 due immediately along with 2 post-dated cheques or email transfer of $330 due on May 1st & Sept. 1st
NOTE: Full season is a total saving of $650 for the full year
NOTE: Last date to qualify for full season rates is February 1st, 2025

ONLY one date per SEASON, based on availability.

Payment can be made by Cash, Cheque or E-Transfer
Cheques payable to: Sherwood Park Farmers Market
Email Transfers can be sent to: sherwoodparkfarmersmarket@gmail.com

Please put your company name in the comments section when sending an email transfer.

Note: The Market Manager requires a minimum notice of 48 hours of any cancellation. Failure to notify the Market Manager of your absence 48 hours before market day (by 3 pm on Monday) will result in a $10.00 fine / $25 for NO SHOWS. All cancellations MUST be communicated through the Market Manager by email only at: sherwoodparkfarmersmarket@gmail.com

Market Food Safety Certificate (if applicable) 

Copy of Insurance 

Product Images

Photos of your product(s)

Photos of your labels if you are selling food, pet food or cosmetics

ALL vendors selling consumable products (includes pet and cosmetic products):

• Current food Handling Permit or current Farmers Market Home Study Course certificate.
• Certification documents (organic, beekeepers, out of province fruit, inflatables, AGLC, etc.)  

Once your application is approved, we will contact you to complete payment.