These Terms and Conditions (“Agreement”) govern the use of the facilities and services at The Brampton City Commercial Kitchen (“The Kitchen,” “we,” “us,” or “our”). By accessing and using our kitchen, you (“User,” “Chef,” or “Renter”) agree to comply with these terms. Failure to adhere may result in the suspension or termination of access to the facility.
Facility Access and Booking:
1.1 Eligibility: All Users must provide valid food handling certificates, insurance documentation, and any other required permits before using the facility.
1.2 Reservations: Bookings are required in advance through our online system or directly with management. Access will be granted only for the reserved time slot.
1.3 Cancellations: Cancellations must be made at least 48 hours in advance. Late cancellations may incur fees or loss of deposit.
1.4 Late Check-Out: Exceeding the reserved time may result in additional charges, as well as loss of future booking privileges.
Fees and Payments
2.1 Rental Fees: Users agree to pay all rental fees as outlined during the booking process.
2.2 Security Deposit: A security deposit may be required and will be refunded within 7 business days, provided no damages or violations occur.
2.3 Late Payments: Invoices are due upon receipt. A late fee of 5% of the total invoice will be charged if payment is not made within 10 days.
2.4 Damage Costs: Users are responsible for the cost of repair or replacement of any equipment or property damaged during their use.
User Responsibilities
3.1 Cleanliness: Users must clean their workspace, equipment, and storage areas after use. Failure to do so may result in cleaning fees.
3.2 Proper Use of Equipment: Users agree to use all equipment according to guidelines. Any malfunction or damage must be reported immediately.
3.3 Storage: Users may access storage only during their booking period unless specific arrangements have been made. Unlabeled or expired food may be discarded.
3.4 Compliance: All Users must adhere to local food safety laws and maintain proper hygiene while using the facility.
Health and Safety
4.1 Personal Conduct: All Users must follow The Kitchen’s health and safety protocols, including the use of hairnets, gloves, and proper footwear.
4.2 Illness: Users experiencing illness or contagious conditions are prohibited from accessing the facility.
4.3 Accidents and Injuries: All accidents must be reported immediately. A first-aid kit is available on-site for emergencies.
Liability and Insurance
5.1 User Liability: Users assume full responsibility for their actions within the facility, including any damages, losses, or injuries caused by them or their team.
5.2 Insurance: All Users are required to carry general liability insurance and provide proof of coverage before accessing the kitchen.
5.3 Indemnity: The Kitchen is not liable for any personal injury, property damage, or financial loss resulting from User activities.
Facility Rules and Restrictions
6.1 Prohibited Activities: The use of illegal substances, open flames (unless permitted), and non-approved hazardous materials is strictly prohibited.
6.2 Noise and Conduct: Users must be respectful of others and keep noise levels reasonable. Disorderly conduct will result in immediate removal from the facility.
6.3 Guests: Guests or team members must be pre-registered. The User is responsible for the conduct of all individuals in their party. 6.4 Pets and Animals: No pets are allowed in the facility except for service animals.
Termination and Suspension of Access
7.1 Violation of Terms: The Kitchen reserves the right to suspend or terminate access if a User violates these Terms and Conditions.
7.2 Emergency Closure: The Kitchen may temporarily suspend operations due to unforeseen events, such as power outages, maintenance, or public health directives.
7.3 User-Initiated Termination: Users may terminate their use of the facility with 7 days’ notice. Any outstanding fees must be settled before termination.
Privacy and Data Use
8.1 Data Collection: We collect User information to manage bookings, improve services, and comply with legal obligations.
8.2 Third-Party Sharing: User data will not be shared with third parties without consent, except as required by law.
8.3 Communication: By using the facility, Users agree to receive communications regarding bookings, updates, and promotions.
Amendments to Terms and Conditions
We reserve the right to modify these Terms and Conditions at any time. Users will be notified of any significant changes, and continued use of the facility constitutes acceptance of the updated terms.
Governing Law
This Agreement shall be governed by and interpreted in accordance with the laws of the Province of Ontario, Canada. Any disputes arising from these Terms and Conditions shall be resolved through mediation before any legal action is taken.
Personal Hygiene Requirements:
All staff must wear clean uniforms or aprons, with hairnets, hats, or caps to secure hair.
Hands must be washed frequently: before food preparation, after handling raw ingredients, and whenever contamination risks arise.
Gloves should be worn when handling ready-to-eat food and must be changed regularly.
No jewelry (except plain wedding bands) or long nails are allowed when working in the kitchen.
Food Handling & Preparation Standards:
Temperature Control:
Cold storage must maintain a temperature of 4°C (40°F) or below.
Hot food must be kept at 60°C (140°F) or above.
All perishable food should be labelled with production dates and stored according to first-in, first-out (FIFO) principles.
Cross-Contamination Prevention:
Separate cutting boards and tools for raw meat, seafood, and produce.
Store allergens separately to prevent cross-contact.
Clean and sanitize work surfaces between tasks.
Cleaning & Sanitation
All kitchen surfaces, utensils, and equipment must be sanitized before and after use.
Cleaners must follow a scheduled cleaning routine for common areas, including refrigerators, ovens, and sinks.
Garbage and food waste must be disposed of in sealed bins and emptied regularly.
Staff Health Monitoring
Chefs or staff experiencing fever, respiratory symptoms, or gastrointestinal issues are required to stay home.
Anyone handling food must report if they’ve been diagnosed with or exposed to any contagious illness.
A first aid kit is accessible on-site, and incidents must be documented immediately.
Equipment Safety and Usage
All equipment must be used according to manufacturer guidelines to prevent accidents.
Damaged or malfunctioning equipment should be reported immediately and removed from service until repaired.
Staff must complete safety training on the use of heavy equipment, such as ovens, grills, and mixers.
Fire Safety & Emergency Protocols
Fire extinguishers and emergency exits are located throughout the facility.
All users must familiarize themselves with the kitchen’s emergency evacuation plan.
Gas and electrical equipment must be turned off after use.
Compliance with Local Regulations
All users must possess the appropriate food handling certifications and comply with the local health department regulations.
Regular inspections will be conducted to ensure compliance with food safety standards.
All businesses must carry liability insurance and provide proof upon registration.
COVID-19 and Public Health Protocols (if applicable)
Hand sanitizers will be available at all entrances and workstations.
Workstations should be distanced to reduce contact between users.
Regular disinfection of high-touch surfaces is mandatory.
Acknowledgment and Agreement
By using The Brampton City Commercial Kitchen, all users agree to adhere to these protocols. Failure to comply with the health and safety policies may result in suspension or termination of kitchen access to ensure the well-being of all members. Our goal is to maintain a safe and professional environment that supports your business growth. Together, we can create a space where innovation thrives, and safety comes first. Stay safe, stay compliant, and let’s cook with confidence