Chol Hamoed Food Fest Niagara Falls

5785 CHOL HAMOED SUKKOS NIAGARA FOOD FEST
Rules & Regulations
The vendor agrees to comply with the following terms, conditions, rules, and regulations for their services at the Chol Hamoed Food Fest. Failure to comply may result in immediate termination of the vendor’s privileges at Niagara Kosher’s discretion without refund.
1. Health and Safety Compliance
• Vendors must uphold the Health and Safety Standards outlined by the Region of Niagara and the Department of Public Health.
• All vendors must possess a valid Food Handler’s Certificate and proof of their Certificate of Business Registration.
• At least one person involved in the preparation and selling of food to the public must have a Food Handler Certificate.
2. Food Handling and Service
1. Health Inspections: Food vendors must be available to receive and pass a Health Inspector visit at any time.
2. Environment: Food must be transported, handled, and presented in a clean, well- maintained environment. Food handlers must wear clean outer garments and maintain a neat appearance. Hats or hairnets are mandatory.
3. Personal Hygiene: Food handlers must practice good personal hygiene by washing hands appropriately and as often as required.
4. Preparation Surfaces:
• Food is to be prepared and served on a washable table surface.
• Use separate worktables for raw food and ready-to-eat food to prevent cross- contamination.
5. Glove Use: Gloves are not recommended unless the food handler has a minor cut or burn. They are for single-use only, and new gloves must be used when changing from handling raw food to ready-to-eat food.
6. Access Restrictions: Only personnel directly involved in food preparation and service are permitted behind the food counter. No minors are allowed.
7. Temperature Control:

• Hot food must be kept at temperatures of 60°C (140°F) or over.
• Cold food must be kept at temperatures of 4°C (40°F) or under.
• Perishable food must be stored in mechanical refrigerators, coolers, or other acceptable means.
8. Food Protection: Food must be protected from contamination by shields, containers, or other means (e.g., aluminum foil) and must be maintained and replaced as necessary.
3. Waste Management
• Garbage must be regularly cleared from the immediate serving area and placed in designated dumpsters. Garbage cannot be left at the booth for any period.
• At the end of each day, all food must be cleared away and properly stored of the premises; all utensils must be washed, and all equipment left in a clean and orderly manner.
• Prepared food may not be kept on the ground in boxes or containers.
4. Approved Food Sources
• All food must be sourced from COR approved sources and prepared in COR approved premises such as restaurants or community kitchens. Food prepared at home may not be served.
• Only single-service items (e.g., paper plates and cups) are allowed for serving customers.
5. Cleaning and Sanitizing
• All surfaces must be cleaned after use with single-use paper towels and a sanitizing spray rinse. Use the following mixture: 5 ml (1 teaspoon) of household bleach mixed with 1 liter (4 cups) of water.
• Cleaning solutions must be in clearly labeled spray bottles.
• Spray all surfaces with the bleach sanitizer after cleaning and allow it to sit for at least 45 seconds before wiping. Do not rinse surfaces after sanitizing.
6. Food Protection Requirements
• Ready-to-eat and raw food must be transported securely to protect against contamination and proper temperatures must be maintained (e.g., coolers).

• Condiment containers must have self-closing lids and separate dispensing utensils.
• A probe thermometer is required to check the internal temperatures of hazardous food. Niagara Kosher may conduct routine food temperature checks at any time.
• Thermometers must be stored in all cold holding units, including mechanical refrigeration and coolers.
• All food must be protected from contamination (i.e., covered and stored at least 15 cm (6 in) of the floor).
• Heat lamps are not allowed.
7. Vendor Equipment and Booth Area
• Vendors are not permitted to bring or use charcoal on the premises.
• Any additional equipment brought must be included in the application form and needs prior approval in writing from Niagara Kosher.
• Niagara Kosher will provide one table and 2 chairs.
• Decor must complement the Food Fest and can only be placed inside the booth area. Staples, nails, screws, or pins cannot be used. All decor items must be removed at the end of the Vendor Agreement term. Vendors may not place any décor outside their booth.
• Signage must be professionally prepared and comply with all signage requirements set out in this Vendor Agreement. Niagara Kosher reserves the right to remove inappropriate or not approved signage at its discretion.
8. Booth Operation and Conduct
• Pricing and Public Safety: Niagara Kosher reserves the right to intervene regarding pricing, facility use, and public safety to ensure compliance with this Vendor Agreement.
• Respect for Performances: Vendors are asked to respect ongoing performances. No audio or video devices are allowed in the booths. The Vendor must cooperate with requests from Niagara Kosher to reduce noise levels.
• Hours of Operation: Vendors must keep their booths open and stafed throughout the operating hours, rain or shine. Vendors must be ready for business at the designated start time and close promptly at the designated closing time. Hours of

operation will be strictly enforced. Failure to comply may result in the cancellation of the Vendor’s booth without reimbursement.
• Closing Early Due to Weather: If weather conditions require early closing, a consensus will be made among vendors. All vendors must comply with the determinations made by Niagara Kosher.
9. Electrical Supply
• Vendors will not be permitted to use any electrical equipment that is faulty or unsafe.
• Niagara Kosher staf will inspect all equipment upon arrival; however, the vendor remains responsible for ensuring their equipment is safe and operable.
• As a fire control measure, absolutely no halogen lighting is allowed.
• Vendors will be provided with one 15-amp power outlet. Additional power may be arranged at the vendor’s expense without usage charges.
10. Menus
• Vendors are accepted based on the approved menu items listed on the application form and may only sell those items. Any changes or additions must be approved in writing by Niagara Kosher at least two weeks in advance of the festival.
• An itemized menu of what you intend to serve, including a price list for each item, must be supplied.
• Niagara Kosher reserves the right to have exclusivity in certain products and brands based on sponsorship negotiations.
11. Promotion and Signage
• Promotion of a restaurant or catering business is permissible if done reasonably (e.g., business cards are acceptable, large neon signs are not). Niagara Kosher reserves the right to remove any signage at its discretion.
• Signs must look clean and professional and may include product logos, subject to approval by Niagara Kosher.
12. Parking
• Parking is the responsibility of the vendor and at their cost. Niagara Kosher will provide 2 parking passes to a designated lot one block away.

• Vendors must adhere to the Load-in and Load-Out schedule determined by Niagara Kosher, which will include the number and location of their booth.
• Vendors are required to be escorted by security personnel while accessing and exiting Niagara Kosher premises. Unauthorized vehicle movement will incur fines.
• Load-in and load-out access is permitted for a limited time to deliver and restock food and/or equipment only. Vendors have a maximum of 30 minutes to park and unload before opening hours. During operating hours, vehicle access is prohibited; only portable deliveries (i.e., items on wheels) are allowed in the area.
13. Taxes and Fees
• All items will be subject to 13% HST and 5% DMF. Niagara Kosher will collect and remit all taxes, in accordance with charity tax regulations.
• Niagara Kosher will pay out 70% of your sales, minus all incurred fees (e.g., 2.5% card processing fees, 50% of the gift card loading fees, set at 1.25%). This amount shall be inclusive of HST, should the vendor be an HST registrant. For example, if the sales total $10,000, and $1,800 was charged in HST and DMF, the vendor will be paid a total of $6,737.50 ($7,000 less 3.75%). If the vendor is an HST registrant, they shall invoice Niagara Kosher for $5,962.39 + $775.11 HST, totaling $6,737.50.
14. Insurance and Indemnity
• Vendors are responsible for their own insurance and must provide a copy of their insurance certificate listing “Jewish Niagara” and “The Fallsview Group” as additional insured. Coverage must include a minimum of $2,000,000 in Commercial General Liability.
• The vendor agrees to indemnify and hold harmless Niagara Kosher from any claims or damages arising from their participation in the food fest.
15. General Provisions
• Niagara Kosher reserves the right to change, cancel, or add any rules at any time for any reason and to relocate or terminate this agreement without prior notification.
• Violations may result in written warnings or loss of designated site, leading to forfeiture of all funds. All decisions made by Niagara Kosher are final.
16. Health and Safety

• Niagara Kosher takes precautions to protect the health and safety of employees and the community by maintaining health and safety policies. Vendors must abide by these policies and the Occupational Health & Safety Act.
• Discrimination, Harassment, and Violence Prevention Policy: Niagara Kosher is committed to providing an environment free of intimidation, discrimination, harassment, and violence. Any incidents must be reported to the vendor coordinator immediately.
17. Emergency Procedures
• Fire: In case of fire, proceed to the nearest safe exit and notify the Vendor Coordinator.
• Inclement Weather: Seek shelter in a permanent building during severe weather alerts. Check conditions before traveling.
• First Aid/Medical: Report all medical incidents to Security immediately. First aid will be provided by trained personnel.
• Reporting Hazards: All hazards must be reported to the Vendor Coordinator.
• Cold Stress/Heat Stress: Vendors must monitor temperature and report any incidents of cold or heat stress to the Vendor Coordinator.