Attachment_C_-_City_of_Santa_Monica_Fair_and_Festival_General_Requirements_and_Guidelines.pdf
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- Solicitation number
- 2025-RFP-00128
- Issued by
- Los Angeles County, San Francisco City, California
About this file
This is a Fire Code compliance guidelines document issued by the City of Santa Monica Fire Prevention Division for fair and festival operations, specifically addressing requirements for tents, canopies, electrical equipment, and cooking appliances at events including farmers markets. The document establishes mandatory permit requirements and safety standards applicable to vendors operating in the City of Santa Monica's weekend farmers markets on Saturday at Virginia Avenue Park (Pico Market) and Sunday on Main Street (Main Street Market). Vendors providing prepared or pre-packaged food and beverages in the community event sections of these Certified Farmers Markets must comply with all specified regulations. The guidelines require Fire Department permits for tents exceeding 200 square feet or accommodating 10 or more occupants, and canopies exceeding 400 square feet, with applications submitted to the Santa Monica Fire Prevention Division at 333 Olympic Drive, 2nd Floor, Santa Monica, CA 90401 (Phone: 310-458-8915; Fax: 310-395-3395).
Key operational requirements include maintaining minimum 20-foot distances between parked vehicles and tents or canopies, and between tents or canopies and buildings unless alternative methods are approved. All electrical cords and hoses in travel paths must be bridged, covered, or suspended at least 8 feet high. Generators and light plants must be completely insulated from ground contact using rubber tires, mats, or wooden blocks, equipped with appropriate fire extinguishers, and kept free of fuel leaks. Cooking and heating equipment using liquefied petroleum gas (propane or butane) requires a Fire Department permit with aggregate cylinder capacity not exceeding 60 gallons, positioned minimum 10 feet from tents, canopies, exitways, and ignition sources. Gas cylinders must be secured and regulators directed away from tents or exitways. Active cooking under tents or canopies is prohibited except for sterno use to maintain heat in pre-cooked foods. All cooking areas require appropriate fire extinguishers: 40B:C or Class K for deep fat fryers, 2A-10B:C for other cooking, and 2-gallon pressurized water extinguishers or garden hoses for solid fuel cooking, with all extinguishers mounted in plain sight for accessibility.
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Fire Code Fair and Festival General Requirements and Guidelines
TENTS AND CANOPIES
1. A Fire Department permit is required for tents (three or more covered sides) more than 200 square feet in area or having an occupant load of 10 or more used as a place of assembly and canopies (less than three covered sides) more than 400 square feet in area. The square footage measurements are aggregate when multiple tents or canopies are used by an individual or rental company.
2. A Fire Department permit is obtained by submitting an application and a detailed site plan with other related documentation to the Santa Monica Fire Prevention Division located at 333 Olympic Drive, 2nd Floor, Santa Monica, CA 90401. Phone #: 310-458-8915 Fax 310-395-3395. Website santamonicafire.org.
3. Parked vehicles shall be a minimum of 20 feet from any tent and canopy unless the vehicle is on display under the tent or canopy.
4. Tents and canopies requiring a permit shall be a minimum of 20 feet from any building unless specifically approved by the Santa Monica Fire Prevention Division through use of alternate means and methods.
ELECTRICAL
1. All electrical cords and hoses in the path of travel shall be bridged, covered with carpet or flown above the path of travel at a height not less than 8 ft.
2. Electrical generators and light plants mounted on trucks or trailers shall be completely insulated from earth by means of rubber tires, rubber mats around metal stairways and rubber mats under any type of lift-gate or jacking device.
Metal supports for trailers shall be insulated by means of wooden blocks. Safety tow chains shall be secured so as not to touch the ground. If complete insulation in not possible, a grounding electrode system shall be installed per the California Electrical Code, Article 250-83 (c) or (d).
3. All generators and light plants shall be free of fuel leaks and not refueled while operating.
4. All generators and light plants mounted on trucks or trailers shall be equipped with a 40B:C rated fire extinguisher. Smaller generators may use a 2A-10B:C rated fire extinguisher.
General Requirements and Guidelines
COOKING AND HEATING APPLIANCES
1. Equipment using liquefied petroleum gas (LPG, propane or butane) shall be operated only after obtaining a Fire Department permit.
2. The total aggregate capacity of cylinders or tanks in use shall not exceed sixty (60) gallons.
3. Gas cylinders or tanks in use shall be a minimum of ten (10) feet from tents, canopies, exitways or possible source of ignition. Exception: Gas cylinders or tanks attached directly to the cooking or heating appliance as part of their Underwriter Labs (UL) or Factory Mutual (FM) listing may be closer to the appliance possible source of ignition.
4. Cooking and heating appliances shall be a minimum of 18 inches – 24 inches from fabric sidewall or other combustible material.
5. Gas cylinders or tanks shall be secured in place to prevent tipping over or damage with the pressure regulator directed away from tents, canopies or exitways.
Cylinders or tanks may be secured by attaching the cylinder to a stable object or stake in the ground, placing the cylinder in a stable container that cannot be tipped over or attached to three or more other cylinders.
6. Active cooking by use of gas, solid or liquid fuel burning equipment shall not be conducted while under a tent or canopy. The use of sterno to maintain heat in previously cooked foods is permitted while under a tent or canopy.
7. At least one 40B:C or a Class “K” rated fire extinguisher shall be provided for each kitchen or cooking area using a deep fat fryer.
8. At least one 2A-10B:C rated fire extinguisher shall be provided for each kitchen or cooking area. When two cooking areas are located immediately next to each other, one fire extinguisher may be shared between the two cooking areas.
9. Cooking by use of solid fuel (wood, charcoal, etc.) shall provide a 2 ½ gallon pressurized water extinguisher or a garden hose pre-connected to a water source.
Dispose of used solid fuels by placing the material in a metal container with a metal lid after ensuring the material is cool or has been soaked in water. Never dispose used solid fuels in a combustible container, trash container or near other combustible material.
10. At least one 2A-10B:C rated fire extinguisher shall be provided for all other tent and canopies not used for cooking within a 75 ft. travel distance.
General Requirements and Guidelines
11. Fire extinguishers shall be mounted in plain site by use of an approved hook or other method approved by the Fire Department.
EXAMPLE OF COOKING TENT LAYOUT
FOOD SERVICE AREA
FO
O
D P
R
EP
A R
EA
B A
R -B
-Q U
E O
R
STO
V
E
PROPANE CYLINDER
• 10 ft. from tent /canopy & possible source of ignition
• Secured to stake in ground or other approved method
REGULATOR FACING
AWAY FROM TENT OR
EXIT PATH OF TRAVEL
FIRE EXTINGUISHER
• 2A-10B:C for LPG, sterno, candles & electricity use
• 40B:C for deep fat fryers
• 2 ½ gallon pressurized water extinguisher or garden hose when solid fuels like wood and charcoal are used
• Mounted on hook or other approved method for easy removal and use
18” – 24” space if fabric sidewall
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