Special Event Policy
To better define the process of maintaining life safety standards and requesting event coverage within the department’s jurisdictional boundaries, the Boulder City Fire Department has developed the following Special Event Policy.
- Charcoal Equipment
- Fire Permit Examples
- LPG Equipment
- Planning Your Event
- Portable Exterior Cooking
- Portable Fire Extinguishers
- Standby Personnel
- Special Event Non-Profit EMS Assistance Application
Charcoal or Solid Fuel Equipment
Equipment utilizing charcoal or solid fuel shall comply with the following:
- Barbeque cooking is prohibited inside or under tents/canopies.
- Cooking shall be a minimum of 5 feet from any booth access.
- The use of gasoline or kerosene to start barbeque is prohibited.
- Storage of starter fluid in booths shall be prohibited.
- Coals and ashes shall be disposed in a metal container approved for such use by the Fire Marshal.
Fire Permit Examples
Examples of things that require a fire permit include:
- Any tent in excess of 200 square feet or a canopy over 400 square feet
- Pyrotechnics or special effects using open flames
Liquified Petroleum Gas (LPG) Equipment
Equipment utilizing LPG shall comply with the following:
- Cooking appliances shall be approved for such use.
- Fuel tanks shall have a shut off valve
- Hoses shall be of an approved type with the equipment
- Fuel tanks shall be secured from falling and shall be protected from damage
- Any fuel tanks located outside of booths shall have a pressure regulator if in excess of 5 gallons
- No storage of fuel tanks shall be allowed in the booth
- Prior to use all fuel tank connections shall be tested for leaks using a soap and water mixture
- A minimum of 16 feet shall be provided between any frying operation and any open flame cooking appliance
Planning Your Event
Events such as festivals, parades, runs, holiday celebrations, car shows or displays, and other similar special events shall be reviewed by the Fire Chief for general fire safety, emergency access and crowd control. The following items are required to be submitted as part of your submittal package:
- A document with the name, dates and times of the event
- Brief description of your event
- Contact phone numbers
- A clear site plan in legible manner must be provided
- A minimum of a 20 foot emergency access lane through the event venue shall be reflected on the submitted drawing
- The location of all stages, tents, portable restroom facilities, booths, displays, cooking area, and other temporary tents, canopies or other structures
- Entrance and exit locations for the venue
- Estimated crowd for the event
- Electrical generator locations (if utilized)
- A list of all vendors cooking or serving food or beverages
- Detail of each cooking location identifying the method of cooking, locations of flammable gases or barbeque grills and extra storage tanks
Portable Exterior Cooking
A canopy is a temporary structure, enclosure or shelter constructed of fabric or pliable material supported by any manner except by air or the contents it protects, and is open without sidewalls or drops.
A tent is a temporary structure, enclosure or shelter constructed of fabric or pliable material supported by any manner except by air or the contents it protects.
The following requirements shall be in place when utilizing portable barbeques, open flame stoves, deep fat fryers, or any other appliance that generates grease laded vapors, etc.
- Tents / Canopies or booths shall be a minimum of 20 feet from any permanent structure.
- Tents / Canopies or booths shall be separated from non-warming, heating Tents / Canopies or booths by 10 feet
- All tents / canopies or booths shall be of flame-retardant material in accordance with the Fire Code and labeled as such
- Vehicles shall be a minimum of 20 feet from the heating or warming operation
- Heating and warming operations that utilize a solid product or that do not pose an ignition hazard shall be approved for use. (Sterno, steamers, etc.)
Portable Fire Extinguishers
- Each tent / canopy or booth shall be provided with an appropriate fire extinguisher tagged by a State of Nevada approved contractor.
- All fire extinguishers shall be mounted, visible and accessible located away from the cooking area.
Stand By Fire or EMS Personnel
Your event may require that 1 or more Fire Suppression or EMS personnel be on-site during your event. This staff is there to ensure that proper Fire Prevention, Safety and EMS practices, access and general life safety requirements are maintained during the event.
The agreed upon amount of personnel or equipment required prior to the event will determine any additional fees in addition to the permit fee.