Selling food made in your home kitchen on Vancouver Island

1. 1

   Home-based business zoning

   Your municipality

   Whether you may make food at home to sell is set by your municipality’s zoningZoningThe municipal rules that say what each property may be used for. A café, a bakery or a food processor needs a property zoned for that use before any permit is worth applying for — check it before you sign a lease.All terms in the glossary bylaw, and the rules differ across the Island. North Cowichan doesn’t allow it: food isn’t on its fixed list of home businesses. Langford allows catering only, in a one-family dwelling with Medical Health Officer approval, and treats making packaged food as industry. Saanich allows nothing to be sold or displayed at any home, and only a home office in its multi-unit and several other zones; Sidney bars selling foodstuffs from the property; Colwood requires Medical Health Officer approval before any home occupationHome occupationZoning’s name for a business run from your home. Each municipality decides whether it is allowed and on what terms — floor space, employees, customer visits, signs — and most require a business licence for it.All terms in the glossary that provides food or drink operates; and Esquimalt allows it with its standard conditions, including no odours. Oak Bay’s new rules, reported adopted in September 2026, ban restaurants and retail, and Victoria has two zoning bylaws, so check your address — ask the municipality’s planners before you start.

2. 2

   pH or water-activity test from an accredited lab

   A commercial food-testing laboratory

   For jams, pickles, salsa and other foods with a pH condition

   Proves a jam, pickle, salsa or other conditional food is lower-risk — usually pH 4.6 or below, or water activitypH and water activityTwo lab measurements that show whether a food keeps safely at room temperature. pH measures acidity (4.6 or below is acidic enough); water activity measures water available to bacteria (0.85 or below is dry enough).All terms in the glossary 0.85 or below; an uncooked fresh-tomato salsa needs pH 4.2 or below. Your market managerMarket managerThe person in charge of a farmers’ market. They apply to Island Health for the market, keep the list of vendors and their foods, and check each vendor follows the provincial guideline. Without one, home-made food can’t be sold there.All terms in the glossary or Island Health can ask you to prove it; when Island Health requires a test, use a commercial lab. Your own meter is fine while you develop a recipe and for routine quality checks. Re-test when the recipe changes.

3. 3

   The “not inspected” sign at your market table

   Market guideline

   Recommended by BC’s market guideline, which Island Health holds markets to

   BC’s market guideline recommends a sign the customer can see, saying home-made food was made in a kitchen that isn’t inspected. It is a recommendation, not a law, but Island Health requires markets to follow the guideline and makes the market manager responsible for checking that vendors do. The guideline’s wording is “This food has been prepared in a kitchen that is not inspected by a regulatory authority”; similar wording is fine. Under the 2026 draft, the sign becomes one of the conditions for selling home-made food without health approval.

4. 4

   Federal food labels

   CFIA and Health Canada rules

   PrepackagedPrepackagedSealed in its package before it reaches the customer, the way it will be sold. Prepackaged food must carry the federal food label.All terms in the glossary food needs a common name, net quantity, ingredients and allergens, your name and a physical address (a website doesn’t count), a best-before dateDurable life (best-before date)How long an unopened food keeps its quality when stored properly. Packaged food that keeps 90 days or less must show a best-before date.All terms in the glossary if it keeps 90 days or less, a lot code or other identifier that tells batches apart, a Nutrition Facts table, a front-of-pack “High in” symbol if it is high in saturated fat, sugars or sodium, and English and French — English-only is allowed for food sold only in the municipality where it’s made and its neighbours. Selling only at markets yourself removes the Nutrition Facts table and the front-of-pack symbol, unless the label makes a nutrition claim. There is no exemption for online sales, and a product may not be advertised online without a proper label.

5. 5

   MarketSafe

   BC FOODSAFE Secretariat

   OptionalRecommended; some markets require it

   Food safety for farmers’ market, farm-gate and small-producer vendors. Not required by law and not equivalent to FOODSAFEFOODSAFEBC’s food handler course. The operator of a restaurant, café, food truck or other food service business must hold a FOODSAFE Level 1 certificate or an equivalent.All terms in the glossary Level 1, but some markets require it.

   Cost:

   $55 online.

6. 6

   Vendor liability insurance

   Your insurer — most markets set a requirement

   Each farmers’ market sets its own insurance rules, and many require vendors to carry their own liability insurance naming the market — sometimes also the business association, city and regional district — as an additional insured; BCAFM’s group insurance for markets does not cover vendors. James Bay Market requires $2 million for all food vendors, the only 2026 amount found (Oaklands Sunset Market’s 2025 handbook asked $1 million of food service vendors). BCAFM’s daily-rate vendor insurance through Duuo ends on November 30, 2026, with no replacement named yet; its annual group rate through Western Financial Group comes with the $75 BCAFM Vendor Membership and starts at $175 (the same page also says $160).

7. 7

   Municipal business licence

   Your municipality

   Check your municipality; some markets hold one for all vendors

   Every municipality on the Island requires a business licenceBusiness licenceYour municipality’s permission to do business there, renewed each year in most towns. It is separate from Island Health’s permits and from zoning: you usually need all three.All terms in the glossary — for a restaurant, café, shop or kitchen, for a business run from home, and for a food truck. For a storefront it is usually $100 to $200 a year, set by floor area; Nanaimo charges $165, Campbell River $150, and Courtenay’s fees rise in 2027. It is normally the last approval you get: most municipalities issue it only once zoning, building, fire and Island Health have signed off, and you can’t open before it’s issued.

Rules where you are

Business licences, zoning and home-business rules differ by municipality.

• City of Victoria
• District of Saanich
• City of Langford
• Township of Esquimalt
• District of Oak Bay
• City of Colwood
• Town of Sidney
• City of Nanaimo
• City of Duncan
• Municipality of North Cowichan
• City of Courtenay
• City of Campbell River