Application and Equipment Rental for the Sale and Services of Food 2023/24
Please be advised that all requests must be submitted at least fifteen (15) business days prior to the event.

Please refer to the SUS Food Sale and Service Policy to understand the processes and requirements in order to have a successful event.
Email *
Requestor Name *
SUS Affiliation: *
Group or Club Name: *
Contact Email of Group or Club: *
Event Location *
i.e. Burnside Hall room 402
Address of Event Location *
i.e. Burnside Hall, 805 Sherbrooke St. W.Montreal, Quebec, H3A 2K6
Event Date *
MM
/
DD
/
YYYY
Food Items are: *
Required
Please list the foods you will be selling along with their ingredients: *
i.e. Samosas: potatoes, all-purpose flour, canola oil, water, salt, chili powder, cumin powder, coriander powder, mango powder, dried fennel leaves, whole cumin (This ingredient list is directly from Pushap)
Equipment Rental
All food sale and service equipment is to be picked up from and returned to the SUS Office, Burnside Hall 1B21, during our office hours during the week. All items must be returned cleaned and in the same condition in which they were rented. 

Any repair or replacement costs will be charged to your organization, should the equipment be damaged upon return. Upon retrieval of the equipment, a representative of your organization will be asked to sign a contract outlining rental of the food sale equipment.

Before requesting any food rental equipment, please refer to this calendar to check availability of equipment. There is ONE Food Warmer, ONE cooler and ONE Food Safe Bin available per day.

Calendar: https://calendar.google.com/calendar/embed?src=bp5po662rvdc326620h3riq5k4%40group.calendar.google.com&ctz=America%2FToronto 
Which items or kits will you need for this food sale?
Please be reminded that all potentially hazardous foods (meat, dairy, foods that can spoil easily) should be kept out of the temperature danger zone (41˚F / 5˚C - 140˚F / 63˚C ) as much as possible. The more time foods are exposed to these temperatures, the greater the risk that microorganisms will grow. Foods that are exposed to temperatures between 41˚F / 5˚C - 140˚F / 63˚C  for more than four hours, including the time it takes to prepare and cook them, must be discarded. Previously cooked food that is held hot must be reheated to an internal temperature of 165˚F / 74˚F. Food should not be left unrefrigerated for more than four hours.
PLEASE NOTE: In order to use food warmers for your food sale or service, you must obtain permission from the building manager of your food sale's location.
Organizer Responsibilities
Roles & Responsibilities
As the event organizer, I hereby assume full and complete responsibility for:

I. Ensuring that all food sold or served at the event will be prepared, stored, refrigerated and/or served in accordance with all relevant municipal, provincial and federal health and safety
regulations and by-laws concerning food preparation and service.

II. Ensuring that the SUS “Food Sale and Service Policy” is adhered to.

III. Clearing the event location and discarding all trash at the end of the event. It is understood and acknowledged that should the event location require additional cleaning, at the sole discretion of the SUS, the event organizer will incur the costs for the clean-up costs.

IV. Any complaint or health issues arising from the sale or service of food at the event.

V. Ensuring that the current application form and required signage is kept on-site during the event.

VI. I understand and acknowledge that, at any time, a MAPAQ food inspector may enter the area of the event and conduct an inspection. At any time, the SUS may conduct an inspection of the event and have the authority to terminate the event if, at their sole discretion, it is observed that the SUS policy is not followed. I also understand that I have the obligation to comply and assist in any inspection of the event.

VII. Obtaining confirmation from the location's Building Director or room booking coordinator to use food warmers on site (when applicable).
Acknowledgment *
Payment
By submitting this form you are agreeing to pay a $25 Application and Permit fee, as well as any equipment rental fees through the SUS.
Any further questions or concerns can be directed towards the SUS Executive Administrator at admin@susmcgill.ca
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