Utensils

Complying with the by-law

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  By-law overview

  Effective Apr 22, 2020: 

  • Single-use utensils can only be provided upon customer request (this is a by-request by-law)
  • For all dine-in, take-out, in-person, online, and telephone orders, food vendors can only provide single-utensils if:
    • The food vendor asks a customer if they want a single-use utensil, and the customer:
      • Confirms that they do, or
      • A customer requests a single-use utensil, or
      • A customer helps themselves to a single-use utensil from a self-serve station
  • Self-serve stations are allowed
  • The by-law covers single-use spoons, knives, forks, and chopsticks of all material types

  Review the by-law

  • By-law 12620 (amends By-law 4450 regarding single-use utensils) PDF file (16 KB)
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  Who the by-law applies to

  All food vendors with a Vancouver business licence must comply with the utensils by-law. Food vendors are business, charities, and not-for-profits that:

  • Sell prepared food (food meant to be eaten without further cooking), or:
  • Provide food for free or at low cost

  This includes, but is not limited to:

  • Arenas
  • Bakeries
  • Bars, lounges
  • Bed and breakfasts
  • Breweries
  • Cafés and tea shops
  • Caterers
  • Community centres
  • Concessions
  • Convenience stores
  • Delis
  • Drugstores
  • Food courts
  • Delivery services (that sell food)
  • Food manufacturers
  • Food retailers
  • Food trucks
  • Food vendors at festivals and events
  • Food wholesalers
  • Grocery stores
  • Halls
  • Limited service food establishments
  • Liquor establishments
  • Private schools
  • Market outlets
  • Not-for-profit corporations
  • Registered charities
  • Restaurants
  • Street food vendors
  • Theatres
  • Venues
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  Exemptions

  Hospitals and community care facilities

  The utensils by-law does not apply to food service to patients in hospitals or residents of community care facilities.

  Important information The utensils by-law does apply to food vendors with a Vancouver business license whose premises are located in hospitals or community care facilities (example: cafeterias, cafes) that serve prepared food to customers.

  Selling packages of single-use utensils

  Retailers are still permitted to sell packages of at least 20 single-use utensils for personal use. 

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  Suggested alternatives: What to choose instead

  Choose cutlery and chopsticks that are reusable or can be composted in the City Green Bin organics program.

  Review suggested alternatives:

  • English PDF file (898 KB)
  • 繁體中文 PDF file (1.4 MB)
  • 简体中文 PDF file (1.5 MB)
  • ਪੰਜਾਬੀ PDF file (1.7 MB)
  • Tagalog PDF file (1.8 MB)
  • Tiếng Việt PDF file (2 MB)
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  Myth busting: compostable and degradable plastics

  It’s time for some myth busting. You might be surprised to find out what happens to these items after your customers are done with them. 

  Fact 1

  Plastic that is labeled or described as compostable, degradable (example: biodegradable, oxodegradable, photodegradable), bioplastic, or made from plants or other biological materials:

  • Is not accepted in the City Green Bin organics program
  • Contaminates existing composting and recycling streams
  • Is not approved for composting under provincial regulation
  • Is not designed to biodegrade if littered in the natural environment

  Fact 2

  Plastic that is labeled or described as compostable or degradable is also not accepted in Recycle BC’s residential recycling program External website, opens in new tab.

  Fact 3

  As contaminants, plastics that are labeled or described as compostable, degradable, or made from plants are most likely to be removed from composting and recycling streams and then disposed to landfill or incinerator.

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  Food delivery services

  Food vendors located in Vancouver must comply with the single-use item by-laws, including sales through food delivery services. 

  All food delivery service providers should update their online, mobile, and telephone ordering platforms for food vendors located in Vancouver to ensure that customers can request utensils.

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  Enforcing the rules

  Due to the extenuating circumstances of COVID-19, City staff are prioritizing outreach and education to ensure businesses have the support they need in order to comply with the single-use item by-laws.

  If a business is found to be out of compliance with the single-use item by-laws that are in effect, initial City actions will focus on education, outreach, and support to help them comply.

  Following these initial education actions, increasing levels of enforcement may be applied to address non-compliant operators. Enforcement may include issuing tickets, which carry a fine of $500 per offence. The provision for the $500 fine is in the Ticket Offences By-law No. 9360 PDF file (218 KB).

  Further prosecutions in provincial court could be subject to a maximum fine of $10,000 per offence. 

  Ongoing non-compliance may also result in business licence suspensions, or recommendations for business licence revocation.

  Information icon Charitable food services may continue to distribute single-use items with food or meals during COVID-19. Charitable food services are expected to begin working towards complying with the by-laws as soon as it is possible for them.

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  Your turn: Comply with the by-law

  • Update your software: Update your online, mobile, and telephone ordering systems to ensure that single-use utensils are not automatically provided and that customers can request the utensils they need. 
  • Adjust your space and systems: Do not set tables with single-use utensils (this means no single-use utensils in baskets or at individual place settings). 
  • Train your staff: Ensure your staff know that single-use utensils can only be provided by-request or at self-serve stations, both when serving dine-in customers and when preparing take-out orders. 
  • Avoid plastic utensils that are made from fossil fuel products, and plastic that is labeled or described as compostable, degradable, or made from plants or other biological materials. These are not accepted in the City’s Green Bin program or Recycle BC’s residential recycling collection program. These materials contaminate existing recycling and composting streams and are not approved for composting under provincial regulation. 
  • Choose: When single-use utensils are required, look for alternatives that can be accepted in the City’s Green Bin program, such as wood or bamboo. Suggested alternatives are on pages 24–25. 
  • Switch to reusable utensils: Speak with your suppliers about switching to reusable utensils, including chopsticks, for patrons who dine-in. Durable, washable, and recyclable materials, such as metal, ceramic or hard plastic, are recommended. 
  • Sanitize reusable utensils: Follow your food safety and sanitation plan approved by Vancouver Coastal Health to clean and sanitize your reusable utensils.