CONTACTS

Event Logistics Manager
David Jones
david@davidjonesassociates.ca
(902) 483-8515

Menu Info and Accounting
Yuko Henden
yuko@curatedmagazine.ca

Public Health Inspector
Heidi Darling
Heidi.Darling@novascotia.ca
(902) 499-9530

Owner
Alexander Henden
alex@curatedmagazine.ca
(902) 478-7025

IMPORTANT

1. Please make sure to read everything on this page and bookmark this page as your reference point.

2. Once you have read the information on this page, please click: “I have read the entire page” (at the bottom of this page) as verification that the information has been read.

BASIC EVENT INFO

Event name: East Coast Craft Beer Festival

Date: Saturday, June 29, 2019

Time: 6:00 – 9:00 p.m. (doors unofficially open early at 5:45 p.m.)

Location: Multipurpose Room – The Halifax Forum

Address: 6217 Young Street, Halifax

EVENT LOGISTICS

David Jones is our Event Logistics Manager. He will be in touch regarding load-ins and set-up.

1. PARKING

Parking is available for each vendor. When contacted by David Jones, let him know the size, type & number of vehicles you will be bringing. If you need overnight parking (Friday or Saturday), make sure to tell David.

2. LOADING IN

The venue is located on the corner of Windsor St and Young St. The dock is located at the back of the building. See picture below.

Load-in time is between 2:00 p.m. and 4:30 p.m. Each vendor will be allocated 15 minutes at the loading dock and volunteers are available to help. Bring your own dolly.

David Jones (david@davidjonesassociates.ca) will set up and confirm your load-in schedule. 

3. EVENT SUPPLIES

David Jones will be in contact you regarding the following:

  • Your electrical power needs (Yes or No). If yes, what equipment/gear you will be plugging in? What is the amperage requirement for each piece of equipment?
  • We supply cubed ice in 6 lbs bags. How many will you need for each session? Ice will be located in a refrigerated trailer. Do not take more than you requested.
  • We do not have access to onsite refrigerated storage.
  • Contact David for all your event supplies request and inquiries.

4. BRINGING A TENT

We have a limited number of spaces that will be assigned on a first come, first served basis. Make sure to let David know if you want to bring a 10” x 10” canopy for your booth.

5. SIGNAGE

We are not providing menu signage for this event. Please bring your own. You are also encouraged to bring brand signage and other decors for your booth area. Signage needs to be free-standing (e.g., popup banners) or attached to the serving tables.

6. FOOD SAFETY COMPLIANCE

Please complete the following Allergy Information Form by June 14th, 2019. Here is the link: https://goo.gl/forms/ijpZJWCfYLwOSh3g1

We will supply an allergy information booklet which you will make available to guests upon request. Return the booklet to any of our volunteers at the end of the event.

7. FOOD SAFETY PERMIT AND INSPECTION

Please read the following very carefully. If you are found to be not compliant, you will be required to shut down your booth and depart. You may also not be compensated for the food you had prepared but were unable to distribute due to regulatory non-compliance.

You need to apply for a Temporary Event Food Safety Permit. Complete and email the application by no later than June 14th to Heidi Darling Heidi.Darling@novascotia.ca(902) 499-9530

Here is the link to the application. https://novascotia.ca/nse/food-protection/docs/temporary-event-food-permit-application.pdf Fee payment can be arranged directly with Heidi Darling.Here is an example of how to fill out the application > https://curatedmagazine.ca/how-to-fill-out-a-temporary-event-food-permit/

NS Food Safety will conduct vendor inspections prior to opening the event (4:30 p.m. to 5:30 p.m.)

You are required to bring an appropriate thermometer to measure food temperatures. Be familiar with food preparation & handling requirements by reviewing the following documents: Food Thermometers for Safe Cooking and Temperature Danger Zone

You are required to supply your own hand washing stations in the booth which must be available at all times (stocked with: water supply with spigot, liquid soap, paper towel and a waste receptacle). 

You are required to bring surface sanitizer for cleaning and sanitizing your station.

NS Food Safety is requiring that one person at your booth hold a current Food Safety Training Certificate. Bring proof of your certificate

If you have any food safety-related questions, please contact our Food Inspector, Heidi Darling – Heidi.Darling@novascotia.ca  (902) 499-9530

8. INSURANCE

We need from you the proof of liability insurance certificate. Please forward the following info to your insurance agent:

  • What is needed: Name Local Connections Publishing (2131 Maitland St Halifax, NS B3K 2Z8) as additionally insured.
  • Name & Date of Event: East Coast Craft Beer Festival on June 29, 2019
  • Location: Multipurpose Room – The Halifax Forum
    Address: 6217 Young Street, Halifax
  • Coverage should be in effect for a full day to cover load-in and load-out operation.

Please have your insurance broker email the certificate to yuko@curatedmagazine.ca by Monday, June 24, 2019.

9. FINAL GUEST COUNT

You will be receiving an email regarding final guest numbers from Alexander Henden on Monday, June 24. If you don’t see this email Monday morning, contact Alexander Henden – alex@curatedmagazine.ca

10. GENERAL HOUSE-KEEPING

The door opens at 5:45 p.m. Make sure all of your team members are at your table and ready for service by 5:30 p.m.

Vendors will require event wristbands to enter and exit the event. No exceptions.

The event continues to 9:00 p.m. Please do not begin to breakdown and pack your gear before 9:00 p.m. even if you sell out.

For load-out, you will be guided and assisted by our volunteer team lead by David Jones. More details will be provided at the event.

Bring enough small bills and change for your cash register.

The wifi connection at Forum is not adequate. If you wish to use a credit card terminal, you must have your own internet connections.

11. VOLUNTEER MEALS

Our volunteers and the security guards will give you one food ticket for each item of food. Bring collected tickets to Yuko at the end of the event to settle the bill.

RECAP AND ACTION ITEMS

1. Wait for an email from David Jones to get your load-in schedule. He will also ask for your event supply needs (e.g., electrical power)

2. You need to apply for a Temporary Event Food Safety Permit (link above) Complete and email the application to Food Inspector by no later than June 14.

3. You must supply your own hand washing stations in the booth which must be available at all times (stocked with: water supply with spigot, liquid soap, paper towel and a waste receptacle).

4. Bring your own surface sanitizer to clean and sanitize your station.

5. NS Food Safety is requiring that one person at your booth hold a current Food Safety Training Certificate. Bring proof of your certificate

6. Expect NS Food Safety personnel prior to conduct inspections prior to opening the event. Be familiar with food preparation & handling requirements.

7. Fill out the online Allergy Info Form for every item you are planning to serve at the event by June 14th, 2019. Here is the link: https://goo.gl/forms/ijpZJWCfYLwOSh3g1

8. We will provide the booklet with all the ingredients for your menu items. Make sure the booklet is accessible by the event guests. Leave the menu sign and the ingredients booklet on the table at the end of the event.

9. Bring enough small bills and change for your cash register.

10. Email the proof of liability insurance certificate, naming Local Connections as additionally insured, to yuko@curatedmagazine.ca

11. Make sure all of your team members are at your booth and ready for service by 5:30 p.m. We won’t let anyone enter the venue without a wristband.

12. If you failed to comply with the request above, you will be required to shut down your booth and depart. You may also not be compensated for the food you had prepared but were unable to distribute due to regulatory non-compliance.

Vendor Name (required)

Contact Name (required)

Email (required)