Request for Proposals For CAFETERIA OPERATOR AT ÉSC SAINT ... · RFP 2019-68 Cafeteria Operator at ÉSC SCG and ÉC MJ Page 3 of 34 PART 1 – INVITATION AND SUBMISSION INSTRUCTIONS

Request for Proposals For

CAFETERIA OPERATOR

AT

ÉSC SAINT-CHARLES-GARNIER, WHITBY

and

ÉC MONSEIGNEUR-JAMOT, PETERBOROUGH

Request for Proposals No.: 2019-68

Submission Deadline: JULY 30, 2019 at 2:00:00 pm local time

RFP 2019-68 Cafeteria Operator at ÉSC SCG and ÉC MJ Page 2 of 34

TABLE OF CONTENTS

PART 1 – INVITATION AND SUBMISSION INSTRUCTIONS .......................... 3 1.1 Invitation to Proponents ........................................................................ 3 1.2 RFP Contact ......................................................................................... 3 1.3 Type of Contract for Deliverables ............................................................ 3 1.4 RFP Timetable ...................................................................................... 4 1.5 Submission of Proposals ........................................................................ 5

PART 2 – EVALUATION, NEGOTIATION AND AWARD ................................... 7 2.1 Stages of Evaluation .............................................................................. 7 2.2 Stage I – Mandatory Submission Requirements ........................................ 7 2.3 Stage II – Evaluation ............................................................................. 7 2.4 Stage III – Pricing ................................................................................. 7 2.5 Selection of Top-Ranked Proponent ......................................................... 8 2.6 Notice to Proponent and Execution of Agreement ...................................... 8 2.7 Failure to Enter into Agreement .............................................................. 8

PART 3 – TERMS AND CONDITIONS OF THE RFP PROCESS .......................... 9 3.1 General Information and Instructions ...................................................... 9 3.2 Communication after Issuance of RFP .................................................... 10 3.3 Notification and Debriefing ................................................................... 11 3.4 Conflict of Interest and Prohibited Conduct ............................................. 11 3.5 Confidential Information ...................................................................... 13 3.6 Procurement Process Non-Binding ......................................................... 13 3.7 Governing Law and Interpretation ......................................................... 14

APPENDIX A – FORM OF AGREEMENT ........................................................ 15 APPENDIX B – SUBMISSION FORM ........................................................... 16 APPENDIX C – PRICING ............................................................................ 19 APPENDIX D – RFP PARTICULARS ............................................................. 20

A. THE DELIVERABLES ............................................................................... 20 B. MATERIAL DISCLOSURES ....................................................................... 29 C. MANDATORY SUBMISSION REQUIREMENTS .............................................. 30 D. MANDATORY TECHNICAL REQUIREMENTS ................................................ 30 E. PRE-CONDITIONS OF AWARD ................................................................. 30 F. RATED CRITERIA ................................................................................... 31

APPENDIX E – ADDITIONAL DOCUMENTS ................................................. 33 WSIB EXEMPTION FORM ........................................................................... 34


PART 1 – INVITATION AND SUBMISSION INSTRUCTIONS

1.1 Invitation to Proponents

This Request for Proposals (the “RFP”) is an invitation by Conseil scolaire catholique

MonAvenir (the “Board”) to prospective proponents to submit proposals for Cafeteria Operator Services, as further described in Section A of the RFP Particulars (Appendix D) (the “Deliverables”).

The Board is seeking Proposals for Services of Cafeteria Operator (“Services”) at:

ESC Saint-Charles-Garnier - 4101 Baldwin Street South, Whitby L1R 2W6

École Catholique Monseigneur-Jamot– 2350 boulevard Woodglade, Peterborough K9K 2J6

The following documents are included in the bidding package and detail the scope of work along with the deliverables:

Annex 1 – ESC Saint-Charles-Garnier _Main Floor Layout with kitchen

Annex 2 - EC Monseigneur-Jamot_Kitchen Floor Plan

Annex 3 - PPM150-FrenchandEnglish

Annex 4 - CSC_Contract Letter -2019-68 Cafeteria services

1.2 RFP Contact

For the purposes of this procurement process, the “RFP Contact” will be:

Michele Ballestin, Purchasing Officer

Sandra Adjou, Buyer

Proponents and their representatives are not permitted to contact any employees, officers, agents, elected or appointed officials or other representatives of the Board,

other than the RFP Contact, concerning matters regarding this RFP. Failure to adhere to this rule may result in the disqualification of the proponent and the rejection of the proponent’s proposal.

1.3 Type of Contract for Deliverables

The selected proponent will be requested to enter into direct contract negotiations to

finalize an agreement with the Board for the provision of the Deliverables. The terms and conditions found in the Form of Agreement (Appendix A) are to form the basis for commencing negotiations between the Board and the selected proponent.

It is the Board’s intention to enter into an agreement with only one (1) legal entity per school.


Proponents may submit a bid for one or several schools sites. Note: Although Proponents may bid for several schools, the Board reserves the right

to award only one of the schools. Any conditional bids will be subjected to disqualification.

The term of the Agreement is to be for a period as follows:

Starting date : Beginning of School year 2019-2020 (September 2019);

End of initial term: last day of school year 2020-2021.

Upon completion of the initial term, and at the sole discretion of the Board and

pending approval of performance and evaluation criteria, the Board may renew the contract for up to three (3) additional one (1) year period.

In any case, the contract entered under this stipulated RFP, may be renewed beyond

the end of the school year 2023-2024 (June 2024).

1.4 RFP Timetable

Issue Date of RFP July 9, 2019

Deadline for Questions July 16, 2019 12:00 PM local time

Deadline for Issuing Addenda July 23, 2019

Submission Deadline July 30, 2019 at 2:00 PM local time

Rectification Period Two (2) business days

Anticipated Execution of Agreement September 2019

The RFP timetable is tentative only, and may be changed by the Board at any time.

For greater clarity, business days means all days that the Board is open for business.

Site visits

There are no mandatory site visits for this Bid opportunity. Should a proponent wish

to visit a site, they can contact the school directly to schedule a time and date. The schools are to be advised at least 48 hours in advance of the visit.

School contact details for the school are:

School Location Head Custodian

Phone number

École Catholique

Monseigneur-Jamot

2350 boulevard

Woodglade, Peterborough K9K 2J6

Danny Maltais 705-742-7571

ext. 31035


ESC Saint-

Charles-Garnier

4101 Baldwin Street

South, Whitby L1R 2W6

Irene Pinet 905-655-5635

ext. 81035

Proponents may request subsequent site visit(s) with or without their subcontractors, in order to review the existing conditions of the site. These subsequent

visits are not mandatory.

The bidding proponent is responsible to review the site and equipment for this bid. Prior to bidding, it is recommended that the contractor completes a preliminary site inspection to review the site conditions, space available and equipment in place.

1.5 Submission of Proposals

1.5.1 Proposals to be Submitted to Prescribed Location

Proposals must be submitted to: https://cscmonavenir.bidsandtenders.ca

1.5.2 Proposals to be Submitted on Time

Proposals must be submitted on or before the Submission Deadline. Proposals

submitted after the Submission Deadline will not be accepted. Proponents are advised to make submissions well before the deadline. Proponents making submissions near

the deadline do so at their own risk.

1.5.3 Proposals to be Submitted in Prescribed Format

All proponents shall have a bidding system vendor account and be registered as a

plan taker for this opportunity, which will enable the proponent to download the solicitation document, to receive addenda email notifications, download addenda and

submit their proposals electronically through the bidding system.

Proponents are cautioned that the timing of their submission is based on when the proposal is received by the bidding system, not when a proposal is submitted by a

proponent, as transmission can be delayed due to file transfer size, transmission speed or other technical factors.

For the above reasons, the Board recommends that proponents allow sufficient time to upload their submission and attachment(s) (if applicable) and to resolve any issues that may arise. The closing date and time shall be determined by the Board’s bidding

system web clock.

Technical support is available through the bidding system at

[email protected] or 1-800-594-4798. Proponents should contact technical support at least twenty-four hours prior to deadline if they encounter any

problems. The bidding system will send a confirmation email to the proponent

https://cscmonavenir.bidsandtenders.ca/

mailto:[email protected]


advising when the proposal was submitted successfully. If proponents do not receive a confirmation email, they should contact technical support.

To ensure receipt of the latest information and updates via email regarding this opportunity, or if a proponent has obtained this solicitation document from a third

party, the onus is on the proponent to create a bidding system vendor account and register as a plan taker for the opportunity at [https://cscmonavenir.bidsandtenders.ca].

1.5.4 Amendment of Proposals

Proponents may amend their proposals prior to the Submission Deadline. However,

the proponent is solely responsible for ensuring that the amended proposal is received by the bidding system by the Submission Deadline.

1.5.5 Withdrawal of Proposals

At any time throughout the RFP process until the execution of a written agreement for provision of the Deliverables, a proponent may withdraw a submitted proposal.

To withdraw a proposal prior to the Submission Deadline, the proponent is solely responsible for ensuring that the proposal is withdrawn through the bidding system. To withdraw a proposal after the Submission Deadline, a notice of withdrawal must

be sent to the RFP Contact and must be signed by an authorized representative of the proponent.

[End of Part 1]

https://cscmonavenir.bidsandtenders.ca/


PART 2 – EVALUATION, NEGOTIATION AND AWARD

2.1 Stages of Evaluation

The Board will conduct the evaluation of proposals and negotiations in the following

stages:

2.2 Stage I – Mandatory Submission Requirements

Stage I will consist of a review to determine which proposals comply with all of the

mandatory submission requirements.

If a proposal fails to satisfy all of the mandatory submission requirements, the Board

will issue the proponent a rectification notice identifying the deficiencies and providing the proponent an opportunity to rectify the deficiencies. If the proponent fails to satisfy the mandatory submission requirements within the Rectification Period,

its proposal will be rejected. The Rectification Period will begin to run from the date and time that the Board issues a rectification notice to the proponent. The mandatory

submission requirements are set out in Section C of the RFP Particulars (Appendix D).

2.3 Stage II – Evaluation

Stage II will consist of the following two sub-stages:

2.3.1 Mandatory Technical Requirements

The Board will review the proposals to determine whether the mandatory technical requirements as set out in Section D of the RFP Particulars (Appendix D) have been met. Questions or queries on the part of the Board as to whether a proposal has met

the mandatory technical requirements will be subject to the verification and clarification process set out in Part 3.

2.3.2 Rated Criteria

The Board will evaluate each qualified proposal on the basis of the non-price rated

criteria as set out under Rated Criteria in Section F of the RFP Particulars (Appendix D).

2.4 Stage III – Pricing

Stage III will consist of a scoring of the submitted pricing of each qualified proposal in accordance with the price evaluation method set out in Pricing (Appendix C). The

evaluation of price will be undertaken after the evaluation of mandatory requirements and rated criteria has been completed.


2.5 Selection of Top-Ranked Proponent

After the completion of Stage III, all scores from Stage II and Stage III will be added

together and proponents will be ranked based on their total scores. Subject to the reserved rights of the Board, the top-ranked proponent will be selected to enter into

the Agreement in accordance with the following section. In the event of a tie, the selected proponent will be the proponent selected by way of coin toss.

2.6 Notice to Proponent and Execution of Agreement

Notice of selection by the Board to the selected proponent shall be in writing. The selected proponent shall execute the Agreement in the form attached as Appendix A

to this RFP and satisfy any other applicable conditions of this RFP, including the pre-conditions of award listed in Section E of the RFP Particulars (Appendix D), within ten (10) days of notice of selection. This provision is solely for the benefit of the Board

and may be waived by the Board.

2.7 Failure to Enter into Agreement

If a selected proponent fails to execute the Agreement or satisfy any pre-conditions of award within ten (10) days of notice of selection, the Board may, without incurring any liability, proceed with the selection of another proponent and pursue

all other remedies available to the Board.

[End of Part 2]


PART 3 – TERMS AND CONDITIONS OF THE RFP PROCESS

3.1 General Information and Instructions

3.1.1 Proponents to Follow Instructions

Proponents should structure their proposals in accordance with the instructions in this RFP. Where information is requested in this RFP, any response made in a proposal should reference the applicable section numbers of this RFP.

3.1.2 Proposals in English

All proposals are to be in English only.

3.1.3 No Incorporation by Reference

The entire content of the proponent’s proposal should be submitted in a fixed form, and the content of websites or other external documents referred to in the

proponent’s proposal but not attached will not be considered to form part of its proposal.

3.1.4 Past Performance

In the evaluation process, the Board may consider the proponent’s past performance or conduct on previous contracts with the Board or other institutions.

3.1.5 Information in RFP Only an Estimate

The Board and its advisers make no representation, warranty or guarantee as to the

accuracy of the information contained in this RFP or issued by way of addenda. Any quantities shown or data contained in this RFP or provided by way of addenda are estimates only, and are for the sole purpose of indicating to proponents the general

scale and scope of the Deliverables. It is the proponent’s responsibility to obtain all the information necessary to prepare a proposal in response to this RFP.

3.1.6 Proponents to Bear Their Own Costs

The proponent will bear all costs associated with or incurred in the preparation and

presentation of its proposal, including, if applicable, costs incurred for interviews or demonstrations.

3.1.7 Proposal to be Retained by the Board

The Board will not return the proposal or any accompanying documentation submitted by a proponent.


3.1.8 No Guarantee of Volume of Work or Exclusivity of Contract

The Board makes no guarantee of the value or volume of work to be assigned to the

successful proponent. The agreement to be negotiated with the selected proponent will not be an exclusive contract for the provision of the described Deliverables. The

Board may contract with others for goods and services the same as or similar to the Deliverables or may obtain such goods and services internally.

3.2 Communication after Issuance of RFP

3.2.1 Proponents to Review RFP

Proponents should promptly examine all of the documents comprising this RFP, and

may direct questions or seek additional information in writing to the Board’s bidding system question and answer function on or before the Deadline for Questions. No such communications are to be directed to anyone or by any other means than

submission through the Board’s bidding system and the Board shall not be responsible for any information provided by or obtained from any source other than

the RFP Contact or the Board’s bidding system. It is the responsibility of the proponent to seek clarification through the Board’s bidding system on any matter it considers to be unclear. The Board is not responsible for any misunderstanding on

the part of the proponent concerning this RFP or its process.

3.2.2 All New Information to Proponents by Way of Addenda

This RFP may be amended only by addendum in accordance with this section. If the Board, for any reason, determines that it is necessary to provide additional

information relating to this RFP, such information will be communicated to all proponents by addendum. Each addendum forms an integral part of this RFP and may contain important information, including significant changes to this RFP.

Proponents are responsible for obtaining all addenda issued by the Board through the Board’s bidding system. Proponents will be required to check a box for acceptance of

addenda before submitting their proposal through the Board’s bidding system.

3.2.3 Post-Deadline Addenda and Extension of Submission Deadline

If the Board determines that it is necessary to issue an addendum after the Deadline

for Issuing Addenda, the Board may extend the Submission Deadline for a reasonable period of time.

3.2.4 Verify, Clarify and Supplement

When evaluating proposals, the Board may request further information from the proponent or third parties in order to verify, clarify or supplement the information

provided in the proponent’s proposal, including but not limited to clarification with respect to whether a proposal meets the mandatory technical requirements set out

in Section D of the RFP Particulars (Appendix D). The Board may revisit, re-evaluate and rescore the proponent’s response or ranking on the basis of any such information.


3.3 Notification and Debriefing

3.3.1 Notification to Other Proponents

Once an agreement is executed by the Board and a proponent, the other proponents may be notified directly in writing and will be notified by public posting in the same

manner that this RFP was originally posted of the outcome of the procurement process.

3.3.2 Debriefing

Proponents may request a debriefing after receipt of a notification of the outcome of the procurement process. All requests must be in writing to the RFP Contact and must

be made within sixty (60) days of such notification.

3.3.3 Procurement Protest Procedure

If a proponent wishes to challenge the RFP process, it should provide written notice

within ten (10) days of debriefing to the RFP Contact in accordance with the Board’s procurement protest procedure and any applicable trade agreement or other

applicable bid protest procedures. The notice must provide a detailed explanation of the proponent’s concerns with the procurement process or its outcome.

3.4 Conflict of Interest and Prohibited Conduct

3.4.1 Conflict of Interest

For the purposes of this RFP, the term “Conflict of Interest” includes, but is not limited

to, any situation or circumstance where:

(a) in relation to the RFP process, the proponent has an unfair advantage or

engages in conduct, directly or indirectly, that may give it an unfair advantage, including but not limited to (i) having, or having access to, confidential information of the Board in the preparation of its proposal that is not available

to other proponents, (ii) communicating with any person with a view to influencing preferred treatment in the RFP process (including but not limited

to the lobbying of decision makers involved in the RFP process), or (iii) engaging in conduct that compromises, or could be seen to compromise, the integrity of the open and competitive RFP process or render that process non-

competitive or unfair; or

(b) in relation to the performance of its contractual obligations under a contract

for the Deliverables, the proponent’s other commitments, relationships or financial interests (i) could, or could be seen to, exercise an improper influence over the objective, unbiased and impartial exercise of its independent

judgement, or (ii) could, or could be seen to, compromise, impair or be incompatible with the effective performance of its contractual obligations.


3.4.2 Disqualification for Conflict of Interest

The Board may disqualify a proponent for any conduct, situation or circumstances,

determined by the Board, in its sole and absolute discretion, to constitute a Conflict of Interest as defined above.

3.4.3 Disqualification for Prohibited Conduct

The Board may disqualify a proponent, rescind an invitation to negotiate or terminate a contract subsequently entered into if the Board determines that the proponent has

engaged in any conduct prohibited by this RFP.

3.4.4 Prohibited Proponent Communications

Proponents must not engage in any communications that could constitute a Conflict of Interest and should take note of the Conflict of Interest declaration set out in the Submission Form (Appendix B).

3.4.5 Proponent Not to Communicate with Media

Proponents must not at any time directly or indirectly communicate with the media

in relation to this RFP or any agreement entered into pursuant to this RFP without first obtaining the written permission of the RFP Contact.

3.4.6 No Lobbying

Proponents must not, in relation to this RFP or the evaluation and selection process, engage directly or indirectly in any form of political or other lobbying whatsoever to

influence the selection of the successful proponent(s).

3.4.7 Illegal or Unethical Conduct

Proponents must not engage in any illegal business practices, including activities such as bid-rigging, price-fixing, bribery, fraud, coercion or collusion. Proponents must not engage in any unethical conduct, including lobbying, as described above, or other

inappropriate communications; offering gifts to any employees, officers, agents, elected or appointed officials or other representatives of the Board; deceitfulness;

submitting proposals containing misrepresentations or other misleading or inaccurate information; or any other conduct that compromises or may be seen to compromise the competitive process provided for in this RFP.

3.4.8 Past Performance or Past Conduct

The Board may prohibit a supplier from participating in a procurement process based

on past performance or based on inappropriate conduct in a prior procurement process, including but not limited to the following:

(a) illegal or unethical conduct as described above;


(b) the refusal of the supplier to honour its submitted pricing or other commitments; or

(c) any conduct, situation or circumstance determined by the Board, in its sole and absolute discretion, to have constituted an undisclosed Conflict of Interest.

3.5 Confidential Information

3.5.1 Confidential Information of the Board

All information provided by or obtained from the Board in any form in connection with

this RFP either before or after the issuance of this RFP

(a) is the sole property of the Board and must be treated as confidential;

(b) is not to be used for any purpose other than replying to this RFP and the performance of any subsequent contract for the Deliverables;

(c) must not be disclosed without prior written authorization from the Board; and

(d) must be returned by the proponent to the Board immediately upon the request of the Board.

3.5.2 Confidential Information of Proponent

A proponent should identify any information in its proposal or any accompanying documentation supplied in confidence for which confidentiality is to be maintained by

the Board. The confidentiality of such information will be maintained by the Board, except as otherwise required by law or by order of a court or tribunal. Proponents

are advised that their proposals will, as necessary, be disclosed, on a confidential basis, to advisers retained by the Board to advise or assist with the RFP process,

including the evaluation of proposals. If a proponent has any questions about the collection and use of personal information pursuant to this RFP, questions are to be submitted to the RFP Contact.

3.6 Procurement Process Non-Binding

3.6.1 No Contract A and No Claims

This procurement process is not intended to create and will not create a formal, legally binding bidding process and will instead be governed by the law applicable to direct commercial negotiations. For greater certainty and without limitation:

(a) this RFP will not give rise to any Contract A–based tendering law duties or any other legal obligations arising out of any process contract or collateral contract;

and

(b) neither the proponent nor the Board will have the right to make any claims (in contract, tort, or otherwise) against the other with respect to the award of a


contract, failure to award a contract or failure to honour a proposal submitted in response to this RFP.

3.6.2 No Contract until Execution of Written Agreement

This RFP process is intended to identify prospective suppliers for the purposes of

negotiating potential agreements. No legal relationship or obligation regarding the procurement of any good or service will be created between the proponent and the Board by this RFP process until the successful negotiation and execution of a written

agreement for the acquisition of such goods and/or services.

3.6.3 Non-Binding Price Estimates

While the pricing information provided in proposals will be non-binding prior to the execution of a written agreement, such information will be assessed during the evaluation of the proposals and the ranking of the proponents. Any inaccurate,

misleading or incomplete information, including withdrawn or altered pricing, could adversely impact any such evaluation or ranking or the decision of the Board to enter

into an agreement for the Deliverables.

3.6.4 Cancellation

The Board may cancel or amend the RFP process without liability at any time.

3.7 Governing Law and Interpretation

These Terms and Conditions of the RFP Process (Part 3):

(a) are intended to be interpreted broadly and independently (with no particular provision intended to limit the scope of any other provision);

(b) are non-exhaustive and will not be construed as intending to limit the pre-existing rights of the parties to engage in pre-contractual discussions in accordance with the common law governing direct commercial negotiations;

and

(c) are to be governed by and construed in accordance with the laws of the

province of Ontario and the federal laws of Canada applicable therein.

[End of Part 3]


APPENDIX A – FORM OF AGREEMENT

The Form of contract will be a signed contract as per: Annex 4 - CSC_Contract Letter

-2019-68 Cafeteria services


APPENDIX B – SUBMISSION FORM

1. Proponent Information

Please fill out the following form, naming one person to be the proponent’s contact for the RFP process and for any clarifications or communication that might

be necessary.

Full Legal Name of Proponent:

Request for Proposal No.:

RFP 2019-68 Cafeteria Operator at ESC Saint-Charles-Garnier and EC Monseigneur-Jamot

Any Other Relevant Name under which Proponent Carries on

Business:

Street Address:

City, Province/State:

Postal Code:

Phone Number:

Fax Number:

Company Website (if any):

Proponent Contact Name and Title:

Proponent Contact Phone:

Proponent Contact Fax:

Proponent Contact Email:

2. Acknowledgment of Non-Binding Procurement Process

The proponent acknowledges that the RFP process will be governed by the terms and conditions of the RFP, and that, among other things, such terms and conditions

confirm that this procurement process does not constitute a formal, legally binding bidding process (and for greater certainty, does not give rise to a Contract A bidding

process contract), and that no legal relationship or obligation regarding the procurement of any good or service will be created between the Board and the proponent unless and until the Board and the proponent execute a written agreement

for the Deliverables.


3. Ability to Provide Deliverables

The proponent has carefully examined the RFP documents and has a clear and

comprehensive knowledge of the Deliverables required. The proponent represents and warrants its ability to provide the Deliverables in accordance with the

requirements of the RFP for the rates set out in its proposal.

4. Non-Binding Pricing

The proponent has submitted its pricing in accordance with the instructions in the

RFP and in Pricing (Appendix C) in particular. The proponent confirms that the pricing information provided is accurate. The proponent acknowledges that any inaccurate,

misleading or incomplete information, including withdrawn or altered pricing, could adversely impact the acceptance of its proposal or its eligibility for future work.

5. Addenda

The proponent is deemed to have read and taken into account all addenda issued by the Board prior to the Deadline for Issuing Addenda. The proponent is requested to

confirm that it has received all addenda by listing the addenda numbers, or if no addenda were issued by writing the word “None”, on the following line: ____________________________. Proponents who fail to complete this section will

be deemed to have received all posted addenda.

6. No Prohibited Conduct

The proponent declares that it has not engaged in any conduct prohibited by this RFP.

7. Conflict of Interest

The proponent must declare all potential Conflicts of Interest, as defined in section 3.4.1 of the RFP. This includes disclosing the names and all pertinent details of all individuals (employees, advisers, or individuals acting in any other capacity) who (a)

participated in the preparation of the proposal; AND (b) were employees of the Board within twelve (12) months prior to the Submission Deadline.

If the box below is left blank, the proponent will be deemed to declare that (a) there was no Conflict of Interest in preparing its proposal; and (b) there is no foreseeable Conflict of Interest in performing the contractual obligations contemplated in the RFP.

Otherwise, if the statement below applies, check the box.

The proponent declares that there is an actual or potential Conflict of Interest

relating to the preparation of its proposal, and/or the proponent foresees an actual or potential Conflict of Interest in performing the contractual obligations contemplated in the RFP.


If the proponent declares an actual or potential Conflict of Interest by marking the box above, the proponent must set out below details of the actual or potential Conflict

of Interest:

8. Disclosure of Information

The proponent hereby agrees that any information provided in this proposal, even if

it is identified as being supplied in confidence, may be disclosed where required by law or by order of a court or tribunal. The proponent hereby consents to the

disclosure, on a confidential basis, of this proposal by the Board to the advisers retained by the Board to advise or assist with the RFP process, including with respect to the evaluation this proposal.

Signature of Proponent Representative

Name of Proponent Representative

Title of Proponent Representative

Date

I have the authority to bind the proponent.


APPENDIX C – PRICING

1. Instructions on How to Provide Pricing

(a) Proponents should provide the information requested under section 3 below

(“Required Pricing Information”) by reproducing and completing the table below in their proposals, or, if there is no table below, by completing the attached form and including it in their proposals.

(b) Rates must be provided in Canadian funds, inclusive of all applicable duties and taxes except for HST, which should be itemized separately.

(c) Rates quoted by the proponent must be all-inclusive and must include all labour and material costs, all travel and carriage costs, all insurance costs, all costs of delivery, all costs of installation and set-up, including any pre-delivery

inspection charges, and all other overhead, including any fees or other charges required by law.

2. Evaluation of Pricing

Pricing is worth Twenty-Five (25) points of the total score.

Pricing will be scored based on a relative pricing formula using the rates set out in

the pricing form. Each proponent will receive a percentage of the total possible points allocated to price for the particular category it has submitted a proposal for, which

will be calculated in accordance with the following formula:

𝒍𝒐𝒘𝒆𝒔𝒕 𝒑𝒓𝒊𝒄𝒆 ÷ 𝒑𝒓𝒐𝒑𝒐𝒏𝒆𝒏𝒕′𝒔 𝒑𝒓𝒊𝒄𝒆 × 𝒘𝒆𝒊𝒈𝒉𝒕𝒊𝒏𝒈 = 𝒑𝒓𝒐𝒑𝒐𝒏𝒆𝒏𝒕′𝐬 𝐩𝐫𝐢𝐜𝐢𝐧𝐠 𝐩𝐨𝐢𝐧𝐭𝐬

3. Required Pricing Information

Each proposal must include the following pricing information:

Mandatory Rated Requirements Available Points

Your Proposed Price schedule ( as per online table) 25 points

i. Unit Prices (25 points)

Proponents must indicate their proposed prices in the appropriate B&T table.


APPENDIX D – RFP PARTICULARS

A. THE DELIVERABLES

The purpose of this Bid opportunity is to enter into a contract with prospective

proponent (s) for Services of Cafeteria Operator (“Services”) at:

a. École Catholique Monseigneur-Jamot– 2350 boulevard Woodglade,

Peterborough K9K 2J6 b. ESC Saint-Charles-Garnier - 4101 Baldwin Street South, Whitby L1R 2W6

The following documents are included in the bidding package and detail the scope of work along with the deliverables:





General Information:

The anticipated number of students for school year 2019-2020 are as follow:

Schools names Total anticipated number of students School year 2019-2020

ÉSC Saint-Charles-Garnier - Whitby 631

École Catholique Monseigneur-Jamot – Peterborough

280

Note: these numbers are given as an indication and do not constitute a commitment from the Board.

There is no information available in regards to current and past revenues for the

school cafeteria.

Bill 7-information: No employees are staying in the cafeterias. Services requirements

1. Description of Deliverables - Cafeteria Services for the school

1.2 During the term of the Agreement, the Operator will be responsible, at a minimum, for:

1.2.1 Preparing and serving meals, a la carte items, and other such food and beverage items as shall be required by the Board for grade 7 to 12 students


1.2.2 Preparing pre-established meals menus to be delivered in classrooms for students from Junior Kindergarden to grade 6, if applicable.

1.2.3 The Board requires the items for Breakfast and/or Lunch per school day.

1.2.4 The Contract may include the responsibility and maintenance of all vending

machines in the School site.

1.2.5 It is the expectation of the Board that the Operator will be fully functional for the contract start date. The effective Start date will be discussed with

the Successful Proponent together with the school Principal.

1.3 Cafeteria Hours and Nutrition Breaks

1.3.1 Although regular cafeteria hours of operation within the Board are from 8:00am and 1:30pm, upon award, cafeteria hours of operations will be mutually agreed between the school’s principal and the successful proponent

according to the school’s policies.

1.3.2 The Cafeteria will be operational on hours agreed by the school’s principal and

the successful proponent from Monday to Friday, with the exception of Statutory Holidays and Professional Activity (PA) Days.

1.3.3 The Cafeteria will run exclusively from the first day of school to the last day of

school and will not operate under any circumstances during school’s holidays (Christmas holidays, March break and summer vacations).

1.3.4 Should the cafeteria operator need to operate and use the kitchen beyond the regulars hours of operations agreed upon, a facilities use permit must be

required as per the Board policies for community events.

1.4 Services of the Operator – Cafeteria Operations

1.4.1 The services to be provided by the successful proponent shall include and be subject to the following:

a. Operation of the Cafeteria at the expenses of the Operator including

purchasing of all food and other supplies, maintenance of adequate

inventories, and the production and processing of all foods, utilizing

proven formulae and exact food preparation controls;

b. Be responsible for all losses from the operation of the cafeteria;

c. Planning of menu patterns and the development of imaginative,

innovative, healthy menus that combine high standards of nutrition, are

appealing to the appetite; and are age-appropriated to each group.

d. Maintaining a reasonable cash flow, an adequate inventory of food and

other supplies necessary for the operation of the Cafeteria, and to pay

the same when due and payable;

e. Hiring, training, supervision and discipline of the personnel necessary for

the efficient operation of the Cafeteria (the “Operator’s Employees”);


f. Maintaining a necessary cash flow to pay the salaries, wages and benefits

of the Operator’s Employees in the operation of the Board’s Cafeteria,

and to pay the same when due and payable;

g. Providing regular training to the Operator’s Employees on topics such as

dealing with life-threatening anaphylactic allergies, including but not

limited to how to recognize symptoms of an anaphylactic attack and how

to respond to life-threatening allergic reactions. This in-service shall

include how to administer medication (e.g. Epipen);

h. Providing training to the Operator’s Employees on the nature and causes

of listeriosis and salmonella poisoning, including but not limited to the

steps necessary to minimize the risk of listeria and salmonella, with

reference to the Canadian Food Inspection Agency Guidelines;

i. Performing an annual inspection, at its own expenses, by a certified

inspector of all Cafeteria equipment to ensure that no equipment houses

the listeris monocytogenes bacteria. The Operator shall forthwith provide

written proof of such inspection upon request by the School;

j. Implementing sanitary procedures and controls. The Operator

acknowledges that all equipment must be cleaned and maintained in

accordance with Municipal/Regional/Provincial health regulations;

k. Assigning to the school a Contact Person to work in conjunction with the

Principal (or designated agent) and the daycare manager (or daycare

supervisor), if applicable, to monitor items such as: quality of

food/variety of food; service/suitability of personnel; weekly

specials/daily menu, special celebrations and compliance to new

regulations;

l. Providing attractive display materials encouraging good nutritional

habits, subject to the School’s poster/notice display policy; The display

material must be of a large format and readable from a distance;

m. Making all necessary effort to recognize and support the local rural

economy and use of local suppliers whenever possible.

1.4.2 The Operator agrees:

a. To submit a Monthly menus to the School’s Principal for approval;

b. To provide daily specials, which are repeated infrequently to offer students and children an interesting variety of food.

c. To Supply variety of fresh fruit, salads and/or salad bar with a variety of toppings and dressings that are to be made available every school day;

d. To prepare both hot and cold foods and beverages to be made available for

breakfasts and lunches.

e. To prepare peanuts and treenuts free meals and snacks.


f. To offer for breakfast and lunch, options of meals and snacks free of food Allergens such as milk, eggs, seafood and wheat.

g. To supply of condiments in a bulk format, eliminating the individual condiment package;

h. To supply nutritional analysis fact sheets to be posted upon request and available for distribution upon request to students, parents and staff;

i. To consult with a dietician in order to ensure that healthy, well-balanced

meals are offered and presented in an appetizing manner in accordance with Canada’s Food Guide;

j. To offer to students and staff at least Two (2) payment methods such as, but not limited to: cash, cheque, credit card, electronic payment.

k. To perform daily cleaning of the entire kitchen, servery and preparation

areas including the daily collection of trays, cups, dishes and cutlery to ensure that the premises is maintained in a clean and sanitary condition

and continual wiping of tables in the kitchen and servery areas. Provision of daily sweeping of servery and kitchen floor area and clean-up of “emergency” spills during the operating hours. The intent, should a spill

occur in this area, especially during the noon hour when everyone is in a rush, the Operator’s personnel will not wait until a custodial staff member

is available to clean the spill, but would immediately initiate a clean-up sufficient enough to prevent any possible hazard and advise the on-site

custodial staff of the potential for a heavy duty cleaning that day rather than a damp mopping being required;

l. To provide the necessary supplies for cleaning of all food preparation

equipment, dishware and cutlery used in delivering the food service and to provide a list of the products that would be used for cleaning;

m. To keep all garbage and refuse in the provided covered containers in the area designated and remove all garbage and place in an area specified by the Board for disposal by the custodial staff. Keep all recyclable materials

in the appropriate recycle containers. Break down/flatten and tie recyclable cardboard ready for recycling;

n. To adopt all reasonable measures to prevent waste or damage to premises, and to inform the Board of all required repairs and replacements, and the performance of all repairs. The Operator agrees to adopt in its operation of

the Cafeteria the “Three R’s”: Reduce; Re-use; and Recycle, on a daily basis;

o. To replenish, at its own expenses, all necessary loose equipment of the type and quality acceptable to the Board including, without limiting the generality of the foregoing, pots and ustensils, dishes, cutlery and

glassware necessary for the operation of the Cafeteria;

p. To clean, to maintain and to repair at its own expenses all food service

equipment including, without limitation, grease removal and the cleaning of grease traps on a regular basis as determined by the Purchaser.


Necessary equipment repairs/replacement and installation of replacement equipment will be performed by appropriately certified trades persons

acceptable to the Board;

Note: In the event that the Operator requires other equipment, any

purchase of equipment must be approved by the Board and must be CSA, UL or Ontario Hydro approved and shall bear labelling showing such approval of the assembly. All items must have 3-prong grounded electrical

plugs. The Board reserves the right to have the equipment removed from the site until properly modified to meet the required approvals. The

Operator shall ensure that any machine, device, tool, equipment or service to the Board complies with the Occupational Health & Safety Act and Regulations for Industrial Establishments. The “Burden of Proof” rests with

the Operator; q. To comply with the School Food and Beverage Policy, PPM 150. Some

information as follows: (i) In January 2010, the Ministry of Education introduced the School

Food and Beverage Policy, PPM 150 that includes nutrition standards

for food and beverages sold in schools to take effect on September 1, 2011. All food and beverages sold in schools for school purposes

must meet the nutrition standards set out in the policy. The policy will apply to food and beverages sold:

in all venues on school property such as cafeteria, vending machines and tuck shops;

through all programs, including catered lunch programs; and

at all events on school property, including bake sales and sport events.

(ii) As of September 1, 2011 meals are to be presented in an appetizing

manner in accordance with Policy/Program Memorandum No.

150 School Board and Beverage Policy. There are three (3) categories of food products noted in the Policy:

i. Healthiest (Sell Most) – These products are the healthiest options and generally have higher levels of essential nutrients and lower amounts of fat, sugar, and/or sodium. They must

make up at least 80 per cent of all food choices. For example, if a cafeteria offers 10 items for sale, at least eight must fall

under the "sell most" category.

ii. Healthy (Sell Less) – Compared to "sell most" products, these products may have slightly higher amounts of fat, sugar,

and/or sodium. They cannot make up more than 20 per cent of all food choices that are available for sale.

iii. Not Permitted – These are products that generally contain few or no essential nutrients and/or contain high amounts of fat, sugar, and/or sodium (e.g., deep-fried and other fried

foods, confectionery). Food and beverages in this category may not be sold in schools.


(iii) In addition, on September 1, 2008 the Healthy Food for Healthy Schools Act and Trans Fat Regulation came into effect. The regulation

requires schools to ensure that trans fat is not present in food and beverages sold on their premises. This includes baked goods,

packaged snack food and deep fried food among others.

1.4.3 The operator agrees to comply with the following Board’s Policies:

a. Environmental-friendly practices in the cafeteria, such as reusable

dishware and cutlery, disposable biodegradable dishware and cutlery, composting where available, phosphate free dish/dishwasher detergent, and

working with the School Principal and/or the Daycare manager (if applicable) or supervisor to implement Board approved environmentally-safe practices when the need arises;

b. Energy efficient practices in cafeteria, such as, but not limited to, turning off burners and ovens daily and night after usage;

1.5 Services of the Board

1.5.1 The Board will provide to the operator the necessary space to operate the

cafeteria including a kitchen that will be completely enclosed (with provision

for it to be locked) and furnished with sinks, a dishwasher where space permits,

refrigerated space, stoves, storage space for food, cash drawer, HVAC

equipment such as fans and exhaust fans and other equipment required for

the preparation and serving of food;

1.5.2 Provide all utilities including hot and cold water, electricity, gas, heating fuel

and washroom facilities during the hours of operations;

1.5.3 Comply with all regulations, statutes or other requirements of any municipal,

provincial or federal body relating to the supply of facilities, equipment and

utilities for the operation of the said cafeteria;

1.5.4 At its expense, provide adequate means of garbage storage, disposal and/or

removal;

1.5.5 At its expense, provide the maintenance, decoration and repair of the basic

physical structure;

1.5.6 At its expense, provide adequate venting of the kitchen through its building

automation system programmed based on the cafeteria hours of operation as

herein set out. Bypassing the automation system will not be permitted unless

there is an emergency.

1.5.7 At its expense, provide rodent and pest control;

1.5.8 At its expense, provide replacement of drapes and light bulbs when deemed

necessary by the Board;

1.5.9 Provide access to washroom facilities with paper products & soap for the

Operator’s personnel. Cleaning of washroom floors and fixtures will be done by

the Board’s custodial staff;


1.5.10 At its expense, provide safety inspections of fire extinguishers & other related

fire safety equipment;

1.5.11 Provide regular daily damp mopping of all floor surfaces in the cafeteria;

1.5.12 Provide regular cleaning of ceiling, walls above a height of six (6) feet, light

fixtures and drapes.

1.6 Catering Services for schools events

1.6.1 The school has scheduled Professional Activity (PA) Days throughout the year

where catering may be requested for staff. The school will have the full right

to request such catering from another source. The school may request catering

and prices from the Operator. The Operator will have right of refusal.

1.6.2 The school may throughout the year request catering for daycare events,

individual classrooms or grades (school meals). The school will have the full

right to request such catering from another source. The school may request

catering and prices from the Operator. The Operator will have right of refusal.

1.7 Fundraising

1.7.1 Time to time throughout the school year, the schools will be running on site

food sales events (such as Pizzas days or crêpes days) to raise some money

for students events. The school will have the full right to forbid the Operator

to sell some items during those events and/or to restrict the Operator’s

operations. The school may request catering and prices from the Operator to

support those events. The Operator will have right of refusal.

1.7.2 Upon award, a calendar of school events and terms will be discussed between

the school’s principal and the successful proponent(s).

1.8 Classroom Food Program

1.8.1 When the school runs a “Classroom Food” program or a “Planning for

independence” program, throughout the school year, students from these

programs may occasionally be required by the school to showcase and/or sell

their products on site to the school attendees.

1.8.2 The school reserves the right to forbid the Operator to sell some items during

those events and/or to restrict the Operator’s operations.

1.8.3 In the event that students from “Classroom Food” program or “Planning for

independence” program would like to access the kitchen or the servery area to

run an event,

a. at any time during the Term of the contract, the cafeteria operator shall not

restrict them to do so;

b. at such time, the principal and the operator will mutually agree on operational

terms that benefit both the program and the cafeteria.


1.8.4 Upon award, a calendar of school events and terms will be discussed between

the school’s principal and the successful proponent(s).

1.9 Vending Machines

1.9.1 Based upon the existing school’s agreement regarding the vending machines, the Cafeteria operator may be responsible of all vending machines that may

be installed in the school site.

1.10 Revenue

1.10.1 The Operator shall guarantee the Board against financial loss arising from the operation of the Cafeteria.

1.10.2 The Operator may be required to provide annual financial statements to the School’s Principal.

1.10.3 At the end of the Operator’s fiscal year, the Board may request the Operator to provide an externally audited gross sales volume statement.

1.11 Audit Compliance

1.11.1 The Operator is hereby notified that the Board can and will conduct surprise

audits to determine compliance to all facets of the contract, including compliance to PPM 150. Should the Operator be found to be in non-compliance

of any facet of this contract, said Operator will be disciplined and could potentially be terminated.

1.12 Menus, Pricing and Nutritional Analysis

1.12.1 Upon award, the successful proponent must submit to the Board for approval

a complete price list per serving size of:

a. Main Food and Beverage items that will be served on the regular basis by the operators

b. Breakfasts and Lunches menus

1.12.2 All submitted and approved price shall be firm for the initial term of

the Agreement. No variation will be permitted except in the instance of variation due solely to an increase or decrease in the rate of eligible taxes, beyond the control the Operator, occurring after the date and time of the

approval of the Proposal.

1.12.3 Pricing will be reviewed with the Operator prior to any extension of the

contract at the end of the initial period of the Agreement and every year thereafter.

1.12.4 The Board reserves the right to fully negotiate all proposed menu

items and price increases.


1.12.5 The Operator is responsible for all custom duties, excise taxes, and taxes in respect to the ordering of goods for the Agreement.

1.12.6 Any additional menu items, including prices and portion sizes, will be agreed upon and approved by the School Principal or approved

designate.

1.12.7 The Operator shall submit a Monthly menu for review and approval to the School Principal.

1.12.8 The Operator shall have nutritional facts of all food being served in the cafeteria available for posting in the school upon request by the School

Principal, as well as for quick distribution to students, parents, and/or the Board or daycare’s staff.

1.13 Promotion and Sponsorship Program

1.13.1 The proponent can at its choice – without being limited - offer a sponsorship

program such as a contribution to the school of a percentage (%) of the yearly gross sales and/or a participation, time to time, in school’s fundraisings, and so on.

1.13.2 The program will be considered during evaluation of the Proposal.

1.14 Permits, Licenses and Approvals

1.14.1 Proponents shall obtain all permits, licences, and approvals required in connection with the supply of the Services. The costs of obtaining such permits,

licences, and approvals shall be the responsibility of, and shall be paid for by, the Proponent.

1.14.2 Where a Proponent is required by Applicable Laws to hold or obtain any such

permit, licence, and approval to carry on an activity contemplated in its Proposal or in the Agreement, neither acceptance of the Proposal nor execution

of the Agreement by the Board shall be considered an approval by the Board for the Proponent to carry on such activity without the requisite permit, licence, or approval.

1.15 Environmental

1.15.1 The Board supports environmental initiatives to reduce, reuse, and recycle wherever possible.

1.15.2 The Operator is obliged to co-operate with all recycling and environmental

procedures and initiatives established by government, the Board and the Schools. This includes source separation of waste in the food preparation

(kitchen) areas as per local requirements. If composting service is provided, organic waste from food preparation will also be diverted from the waste stream in the kitchen area.

1.15.3 The Operator is expected to actively engage in environmentally sensitive and healthy practices where at all possible, including the following:


a. Establish and operate an appropriate organics diversion program for kitchen food waste

b. Participate in the School’s recycling program

c. Encourage the use of reusable dishware and cutlery and discourage the use

of Disposables

d. Carry a balanced menu including the selection of healthy less processed foods; offer organic and fair-trade food items; education on the

importance of healthy eating

e. Purchasing food locally and bulk-packaged where possible

f. Adopt in its operation of the Food Services the “Three R’s” Reduce, Re-Use and Recycle, on a daily basis

B. MATERIAL DISCLOSURES

School Operation Recovery Costs

The Board may charge the successful operator a monthly fee for School Operation Recovery Costs per location as follows:

a. For schools with less than 401 students, NO amount will be charged.

b. For schools with more than 400 students, the fee will be calculated based on the Ministry of Education funding formula with applicable taxes.

i For information purposes only, the 2018-2019 Ministry’s annual funding rate is $101.82 per square meter.

ii The charged rate will be prorated to the number of days of operations within the month and the kitchen surface area + applicable taxes.

c. The cost per square meter is subject to the Ministry of Education funding

formula and therefore may vary. d. At time of entering into the contract and prior to the beginning of each new

school year, the Board will communicate to the operator the cost per square meter that will be in effect for the school year.

The monthly fee will be directly payable to the Board Finance Department. The

payment shall be accompanied by a statement that details the name of the school and the month in which the revenue was obtained.


C. MANDATORY SUBMISSION REQUIREMENTS

1. Submission Form (Appendix B)

Each proposal must include a Submission Form (Appendix B) completed and signed by an authorized representative of the proponent.

2. Pricing (Appendix C)

Each proposal must include pricing information that complies with the instructions contained in Pricing (Appendix C).

2. Other Mandatory Submission Requirements

The following documents must be provided in the submission:

(a) A Monthly sample of Menus and your company’s approach and methodology to elaborate such menus

(b) A catering menu sample; this menu may include prices

(c) Proponent’s social responsibility policy (d) A letter of good standing from a national recognized Canadian Financial

Institution detailing how long your organization has been operating its account with this financial institution.

(e) A Letter authorizing the Owner or the Owner’s representative, to obtain a

written credit reference from the Respondent’s bank. (f) Any other information as per online tables.

D. MANDATORY TECHNICAL REQUIREMENTS

Not Applicable

E. PRE-CONDITIONS OF AWARD

The successful respondent shall provide to the Board, within Five (5) business days of notice of selection, the following documents:

(a) A copy of its General Commercial Liability insurance with a minimum

coverage of Five (5) millions dollars ($5,000,000.00) with the Board (Le Conseil scolaire catholique Mon Avenir) as an additional insured.

The coverage amount must be per occurrence for bodily injury, death and damage to property including loss of use thereof.

The liability insurance shall contain an endorsement to provide the Additional Insured with prior notice of changes and cancellations. Such endorsements shall be in the following form:

"It is understood and agreed that the coverage provided by the policy will not be changed or amended in any way nor cancelled until thirty (30) days

after written notice of such change or cancellation shall have been given to all Named Insured.”


(b) Insurance for Contractor’s vehicles owned or leased, third party liability insurance policy in the minimum amount of $2 million ($2,000,000.)

(c) The Contact information of the Key Personnel assigned to the Board

(d) A copy of its WSIB Clearance Certificate

F. RATED CRITERIA

The following sets out the categories, weightings and descriptions of the rated criteria of the RFP. Proponents who do not meet a minimum threshold score for a category

(if applicable) will not proceed to the next stage of the evaluation process.

Criteria Rated requirements Points

Capacity to

perform the

Services

Please reply to the below question as described in

bidsandtenders:

Your Company profile including the total number of years in

business both locally and other; the size of the company,

the number of employees (full and/or part time).

Pass/Fail

Please provide (in the online Bidsandtenders table):

1. Summary of specific projects and references.

List of Three (3) Cafeteria Services or related

services such as Catering Services for company,

groups or institutions you have managed in the last

five (5) years.

Include the name of the institution (school, college,

ministry, associations, community groups, etc..), its

location, a description of the services, how long you’ve

managed the services, a description of at least One (1)

innovative program you’ve implemented for that institution

in regards to energy/utilities consumption reduction and

waste management, owner name and address, references

(including contact name, address and telephone number).

Please note that the Board will only accept a maximum of

one (1) of its employees as references among the three (3)

requested.

15

2. Your proposed Team Structure on school site to

perform the service required

3. Relevant experiences, membership and/or affiliations

to professional bodies of your proposed Key

5

5


personnel who will be assigned to each school site

you are bidding on. Resume can be provided and

should include any training and/or certifications in

food handling.

4. Past violations in your food safety inspection reports

in the last Five (5) years

5

Approach

and

Methodology

Please provide (where requested):

1. A Monthly sample of Menus with an explanation of

your approach and methodology to elaborate such

menus

5

2. Description of innovative programs that you will

implement either to promote and to enhance

healthy food habits among the students, or to

reduce energy and utilities consumption; or other

5

3. Your social responsibility policy on the following

aspects: local farmers community support and fair

trade practices; students and community support

5

4. Your Health and Safety Policy as well as

5. Your Environmental Management Policy

5

Customer

Services

Please provide:

1. A description of your ability to provide cafeteria

service in French.

Note: it is mandatory to provide the above description

in French

15

Financial

Capacity

Please provide:

1. A letter of good standing from a national recognized

Canadian Financial Institution detailing how long

your organization has been operating its account

with this financial institution.

2. A Letter authorizing the Owner or the Owner’s

representative, to obtain a written credit reference

from the Respondent’s bank.

5

Price

Schedule

Your Proposed Price schedule 25

Your Proposed Promotion and sponsorship program to

support the school community

5

Total available Points 100


APPENDIX E – ADDITIONAL DOCUMENTS The following documents are included in the Bidding documents and form part of

the bidding package. They must be downloaded through the online forms BidsandTenders.






WSIB EXEMPTION FORM

1. Statement for Exemption from Ontario WSIB

1.1 The undersigned, my estate, and/or workers confirm exemption from Ontario WSIB registration requirements due to the fact (check off appropriate statement)

___ Our company is owned and operated by Independent Operators and do not employ workers

___ We are a Non-Resident Consultant/Vendor where our Worker(s) work(s) 5 or fewer days in the course of a year in the Province of Ontario

1.1 While not covered by the Ontario WSIB, the undersigned, my estate, and/or workers hereby

agree to indemnify and save harmless the Board and its employees from all actions, suits,

claims, demands, costs and damages arising by reason of a work related injury or death to my

Person, Partners or Workers which would normally be covered by the Ontario Workplace Safety

and Insurance Board while carrying out the work which I may be awarded as a result of this

Tender and that for the duration of the Contract.

It is also understood that should the nature of my business change requiring the hiring of additional staff, or that current Worker(s) will work or are likely to work more then 5 days in Ontario, I will ensure that the appropriate Workplace Safety & Insurance Board of Ontario Registration is taken immediately and will provide the Board with a copy of the documentation

as proof of coverage. A copy of the Ontario WSIB Clearance Certificate will be supplied to the Board as soon as it is available.

1.3 Should my firm be awarded all or any portion of this Bid, which would require that

certain of my Independent Consultant(s) be assigned to fulfill my contractual

obligations, I will ensure that any and all workers designated will complete a copy of

the Independent Operators “Statement of Exemption from Ontario WSIB” waiver and

submit a copy to the Purchaser within five (5) working days from the official notice of

award date.

Company Name___________________________________

Printed Name of Authorized Signing Officer_____________________________________________

Signature of Authorized Signing Officer _____________________________________________

Witness___________________________________________

Date_____________________________________________

2019-68 - Cafeteria Operator at ESC Saint-Charles-Garnier, Whitby andEC Monseigneur-Jamot, Peterborough

Opening Date: July 9, 2019 11:00 AM

Closing Date: July 30, 2019 2:00 PM

Online Bid Forms

The following pages are generated by the bidding system and are for reference only. The information must be submitted onlinethrough the bidding system.

Schedule of Prices

The Bidder hereby Bids and offers to enter into the Contract referred to and to supply and do all or any part of the Work which is set out or called forin this Bid, at the unit prices, and/or lump sums, hereinafter stated. HST is additional.

* Denotes a "MANDATORY" field

Do not enter $0.00 dollars unless you are providing the line item at zero dollars to the board.

If the line item and/or table is "NON-MANDATORY" and you are not bidding on it, leave the table and/or line item blank.Do not enter a $0.00 dollarvalue.

Price List

All prices must be in Canadian dollars inclusive of all applicables taxes and HST.Category Items Serving Size Unit Price per serving size *

Food English Muffin with 1 topping(eggs cheese bacon sausage Jam Tuna butter peanut butter cream cheese Turkey Ham Salad Tomatoes)

4 oz

Food English Muffin with 2 toppings (eggs cheese bacon sausage Jam Tuna butter peanut butter cream cheese Turkey Ham Salad Tomatoes)

4 oz

Food Bagel with 2 toppings (eggs cheese bacon sausage Jam Tuna butter peanut butter cream cheese Turkey Ham Salad Tomatoes)

4 oz

Food Toast with 1 topping(eggs cheese bacon sausage Jam Tuna butter peanut butter cream cheese Turkey Ham Salad Tomatoes)

4 oz

Food Toast with 2 toppings(eggs cheese bacon sausage Jam Tuna butter peanut butter cream cheese Turkey Ham Salad Tomatoes)

4 oz

Food Cheeseburger 4 oz

Food Hamburger 4 oz

Food Fries 4 oz

Food Pizza Slice

Food Beef Patty 4 oz

Food Fruits Salad 4 oz

Food Cookie each

Food Muffin 2 oz

Food Fruit (Banana Orange Apple etc) each

Beverage Coffee or Tea 8 oz

Beverage Milk (white or Chocolate) 250 ml

Beverage Can of soda (coke iced tea Canada dry etc) 330 ml

Beverage Bottle of water 500 ml

Lunch Meal Menu Grilled Chicken Breast + baked Potatoes + vegetables Full Plate

Lunch Meal Menu Pasta + meatballs sauce + salad Full Plate

Lunch Meal Menu Vegeterian Lasagna + salad Full Plate

Promotion and Sponsorship Program

Please, describe your promotion and sponsorship program for the school.

Note: promotion and sponsorship program can be, but not limited to: catering for schools events provided at discounted prices or for free, freemeal coupons for students, scholarship, yearbook, etc...

We will not be submitting for Promotion and Sponsorship Program

Program's Name Description of the program

*

Bid Questions

Please confirm your HST registration number #. Note: ThisNumber shall appear on all invoices issued by thesuccessful Proponent.

Please confirm your Workplace Safety & Insurance Boardof Ontario (WSIB) account number #. Note: At time ofentering into the Contract, the Successful Proponent willbe required to provide a copy of the WSIB ClearanceCertificate.

Please provide your Company Profile (Maximum of 750words)

Please describe your ability to provide cafeteria service inFrench Note: Answer to be written in French

Please disclose any violations in your food safetyinspection reports in the last 5 years

Specifications

Proposed Team Structure_Students effectif between 200 to 400

Please describe your proposed team structure on school sites for Students effectif between 200 and 400 students:- Positions- Tasks performed- Number of staff members assigned to each positionLineItem

Position Description of tasks performedNumber of staff assigned to thisposition

1 *

2

3

4

5

Proposed Team Structure_ Students effectif over 400 students

Please describe your proposed team structure on school sites with Students effectif over 400 students:- Positions- Tasks performed- Number of staff members assigned to each position

We will not be submitting for Proposed Team Structure_ Students effectif over 400 students

LineItem

Position Description of tasks performed Number of staff assigned to this position

1 *

2

3

4

5

Key Personnel Experience - ESC Monseigneur-de-Charbonnel

Ecole Secondaire Catholique Monseigneur-de-Charbonnel

Instructions

1. Please Indicate for each Key Personnel appointed to Board's Project as a key personnel, his/her :

- Name - Title - Role in the Board's project - Education - Professional Certification - Professional Affiliations and A brief and explicit description ofrelevant experience performed within the past five (5) years

2. If you only have one (1) key personnel assigned to the project, you must enter "NONE" in the Six (6) mandatory rows under theappropriate column to be able to move out of this table.

Description Key Personnel #1 * Key Personnel #2 * Key Personnel #3 * Key Personnel #4 Key Personnel #5 Key Personnel #6

Name

Title

Project Role

Education

Professional Certifications

Professional Affiliations

Relevant Experience #1





Innovative programs

Please, list and describe up to three (3) innovative programs that you will implement either to promote and to enhance healthy food habits amongthe students, or to reduce energy and utilities consumption

Title Description Program's objective

Select A Value *

Select A Value

Select A Value

Approach and Methodology - Policies

InstructionS:

Whenever you answer "Yes" to any of the following questions;

1. write "N/A" under the column "explanation" to complete your answer;2. please be reminded that the Board may request a copy of your Policy to verify your answer before awarding any contract.

LineItem

QuestionYouranswer *

Explanation *

1 Is your company has and maintain a Health and Safety Policy?- if no, please explain why and indicate if any action is currently underway to implement such policy.

Yes No

2 Is your company has and maintain a Environmental Management Policy?- if no, please explain why and indicate if any action is currently underway to implement such policy.

Yes No

3 Please advise if you and your Personnel will be wearing uniforms while working in the Cafetaria- if no, please indicate if any action is currently underway to implement such practice

Yes No

School of interest

Please inform which school(s) you would like to submit this request for proposal for:

LineItem

School name Are you bidding for this school? *

1 ÉSC SAINT-CHARLES-GARNIER, WHITBY

Yes No

2 ÉC MONSEIGNEUR-JAMOT, PETERBOROUGH

Yes No

Specific projects and references

Please, provide three (3) professional references for cafeteria services or related services performed for institutions within the last five (5) years.

For each reference, list at least one (1) innovative program you've implemented towards Energy/utilities consumption reductions

Reminder: A maximum of one (1) Owner's representative can be listed as references for this tender.

LineItem

Institution, Location Desciption of Services

Period ofcontract (Startdate and EndDate)

Innovative programsImplemented

ReferenceContact Name

Reference ContactEmail address

1 *

2 *

3 *

Documents

It is your responsibility to make sure the uploaded file(s) is/are not defective or corrupted and are able to be opened and viewed by the Owner. If theattached file(s) cannot be opened or viewed, your Bid Call Document may be rejected. It is the Proponent's responsibility to make sure that theuploaded file(s) is/are not defective or corrupted and are able to be opened and viewed by the Owner. If the attached file(s) cannot be opened orviewed, your Bid Call Document may be rejected.

Important: Limit the title of any of your document to be uploaded to ONLY five (5) short words. You might be able to save a .pdf document with a longer title on your computer, though we will not be able to open it, which may result to a rejectionof your document.

Stipulated Request For Proposal Form * (mandatory)WSIB exemption Form (if applicable) (optional)Monthly Sample of Menus + Description of the approach and methology to elaborate such Monthly menus * (mandatory)Social Responsabilities Policies * (mandatory)Letter of good standing from Financial Institution * (mandatory)Letter authorizing the Board to obtain a written credit reference * (mandatory)Additional Document (optional)

Addenda, Terms and Conditions

By submitting an offer in response to this bid opportunity,

I/WE agree to be bound by the terms and conditions and have authority to bind the Corporation and submit this Bid on behalf of the Bidder.

CONFLICT OF INTEREST

The respondent must declare all potential Conflicts of Interest, as defined in this stipulated bid opportunity. This includes disclosing the names andall pertinent details of all individuals (employees, advisers, or individuals acting in any other capacity) who (a) participated in the preparation of thequotation; AND (b) were employees of the Board within twelve (12) months prior to the Submission Deadline.

To the following question: “Do you have a potential conflict of interest?”

If the respondent selects hereunder the box “No”, the respondent will be deemed to declare that (a) there was no Conflict of Interest in preparing itssubmission; and (b) there is no foreseeable Conflict of Interest in performing the contractual obligations contemplated in this stipulated bidopportunity.

Otherwise, if the respondent declares an actual or potential Conflict of Interest by marking the box “Yes” below, the respondent must set out detailsof the actual or potential Conflict of Interest.

Based on the above, the undersigned hereby declares whether or not there is a possible conflict of interest as follows:

Do you have a potential conflict of interest?

Yes No

The Bidder acknowledges and agrees that the addendum/addenda below form part of the Bid Document

Please check the box in the column "I have reviewed this addendum" below to acknowledge each of the addenda.

File Name

I have reviewed thebelow addendum and

attachments (ifapplicable)

Pages

There have not been any addenda issued for this bid.

165A

CORRIDOR

C108

FE

C

FEC CJ

K

FAMILY STUDIES /

FOOD CLASSROOM

163

PREP. AREA

163A

KITCHEN

171

KITCHEN

JAN. RM.

171B

STORAGE

171A

CORRIDOR

C108

EQUIPMENT LIST & SERVICES

K

Revision/Submission

This drawing, as an instrument of service, is the property of the

Architect/Engineer and may not be reproduced without their

permission and unless the reproduction carries their name. All design

and other information shown on this drawing are for the use on the

specified project only and shall not be used otherwise without written

permission of the Architect/Engineer.

Written dimensions shall have precedence over scaled dimensions.

Contractors shall verify and be responsible for all dimensions and

conditions on the job and the Architect/Engineer shall be informed of

any variations from the dimensions and conditions shown on the

drawing. Shop drawings shall be submitted to the Architect/Engineer

for approval before proceeding with fabrication.

IBI GROUP ARCHITECTS

200 - 9133 Leslie Street

Richmond Hill, ON L4B 4N1 Canada

tel: (905) 763-3451 fax: (905) 763-7845

ibigroup.com

Seal

Project Title

Sheet Title

CAD File

Scale Date

Drawn CHK

Project Number Drawing Number

Defining the cities of tomorrow

3/6/2015 11:58:10 A

M

1 : 50

JOB

No.36485

ÉCOLE SECONDAIRE

CATHOLIQUE

PETERBOROUGH

CSDCCS

2015-04-20

TR TR

K1

2350 WOODGLADE BOULEVARD,

PETERBOROUGH ONTARIO

N

Project

No. Date Description

1 ISSUED FOR TENDER

FOODSERVICE

EQUIPMENT PLAN &

SERVICE LIST

FAX(416)447-5380

Toronto, Ont.M3B 2W71262 Don Mills Rd. Suite 99

TEL(416)447-6483

MAY 15, 2015

2 ISSUED FOR TENDERAUG. 13, 2015

3 ISSUED FOR TENDEROCT. 7, 2015

4 ISSUED FOR CONSTRUCTIONJUNE 17, 2016

Note Politique/Programmes no 150 : Politique concernant les aliments et les boissons dans les écoles, 4 octobre 2010 6

ANNEXE : NORMES D’ALIMENTATION POUR LES ÉCOLES DE L’ONTARIO

Lire les informations sur l’étiquette de l’aliment – surtout le tableau de la valeur nutritive et la liste des ingrédients – puis comparer ces informations avec les critères nutritionnels ci-dessous pour établir si l’aliment ou la boisson peut être vendu dans les écoles.

Les produits dans la catégorie Vendre le plus doivent constituer au moins 80 % de tous les choix d’aliments et au moins 80 % de tous les choix de boissons à vendre dans les lieux scolaires, quels qu’en soient l’endroit, le programme et l’occasion.

Les produits dans la catégorie Vendre moins ne doivent constituer pas plus de 20 % de tous les choix d’aliments et pas plus de 20 % de tous les choix de boissons à vendre dans les lieux scolaires, quels qu’en soient l’endroit, le programme et l’occasion.

Normes d’alimentation concernant la nourriture

Toute nourriture vendue dans les écoles doit satisfaire aux Normes relatives aux gras trans décrites dans le Règlement de l’Ontario 200/08 applicable en vertu de la Loi sur l’éducation.

Légumes et fruits

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit. Voir la partie « Normes d’alimentation concernant les boissons » pour connaître les critères nutritionnels des jus et mélanges de jus de légumes et de fruits. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.

Vendre le plus (≥ 80 % des choix) Vendre moins (≤ 20 % des choix) Vente non permise Critères nutritionnels Critères nutritionnels Critères nutritionnels

Légumes et fruits frais, surgelés, en conserve ou déshydratés

Le légume ou le fruit est indiqué en premier sur la liste des ingrédients et gras : ≤ 3 g et sodium : ≤ 360 mg

Exemples Légumes frais ou surgelés avec peu ou pas de sel ajouté Fruits frais ou surgelés sans ajout de sucre Légumes en conserve Fruits en conserve dans un jus ou un léger sirop Compote de pommes non sucrée Certains produits surgelés à base de pommes de terre à faible teneur en gras, y compris frites

Certains fruits déshydratés et pâte de fruits déshydratée à 100 %*

Le légume ou le fruit est indiqué en premier sur la liste des ingrédients et gras : ≤ 5 g et gras saturés : ≤ 2 g et sodium : ≤ 480 mg

Exemples Certains fruits déshydratés et pâte de fruits déshydratée à 100 %

Légumes et fruits légèrement assaisonnés ou en sauce Certains assortiments de légumes préparés

Le sucre** est indiqué en premier sur la liste des ingrédients ou gras : > 5 g ou gras saturés : > 2 g ou sodium : > 480 mg

Exemples Produits à base de légumes ou de fruits préparés avec une plus forte teneur en gras, en sucre ou en sel, y compris les légumes frits

Certains produits emballés surgelés et produits à base de pommes de terre frites, y compris les pommes de terre rissolées et les frites

Certaines collations aux fruits faites à base de jus (bonbons gélifiés, roulés aux fruits)


Légumes et fruits (fin)


Tomates en conserve et produits à base de tomates

gras : ≤ 3 g et sodium : ≤ 480 mg

Exemples Certaines tomates entières, écrasées ou en morceaux Certaines sauces pour pâtes alimentaires

gras : > 3 g ou sodium : > 480 mg

Exemples Tomates entières, écrasées ou en morceaux avec une teneur plus forte en gras ou en sodium

Sauce pour pâtes alimentaires avec une teneur plus forte en gras ou en sodium

Croustilles de légumes et de fruits


Exemples Certaines croustilles de légumes (p. ex. pomme de terre, carotte) à faible teneur en gras et en sodium Certaines croustilles de fruits (p. ex. banane, pomme, poire) à faible teneur en gras et en sodium

gras : ≤ 5 g et gras saturés : ≤ 2 g et sodium : ≤ 480 mg

Exemples Certaines croustilles de légumes (p. ex. pomme de terre, carotte)

Certaines croustilles de fruits (p. ex. banane, pomme, poire)

gras : > 5 g ou gras saturés : > 2 g ou sodium : > 480 mg

Exemples Certaines croustilles de légumes ayant une teneur plus forte en gras ou en sodium

Certaines croustilles de fruits ayant une teneur plus forte en gras ou en sodium

* Les aliments à forte teneur en glucides et en féculents (naturels ou ajoutés) peuvent laisser entre les dents des particules qui peuvent présenter un risque pour la santé dentaire. Au nombre des choix de légumes et de fruits particulièrement préoccupants, mentionnons les pâtes de fruits déshydratées, les fruits secs et les croustilles (de pommes de terre et autres). On suggère de ne manger ces aliments que durant les repas et de réserver pour les collations les aliments qui sont vite éliminés de la bouche, tels que les légumes ou les fruits frais (crus ou cuits), en conserve ou surgelés. ** Repérer d’autres mots qui représentent le sucre (glucide), tels que glucose, fructose, sucrose, dextrose, dextrine, sirop de maïs, sirop d’érable, sucre de canne, miel et jus de fruits concentré.


Produits céréaliers

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Pain Le blé entier ou autre céréale entière est indiqué en premier sur la liste des ingrédients et gras saturés : ≤ 2 g et sodium : ≤ 240 mg et fibres : ≥ 2 g

Exemples Pain de blé entier ou de céréales entières, y compris petits pains au lait, bagels, muffins anglais, petits pains, naans, pitas, tortillas, chapattis, rotis, bannock

Pâte à pizza et pain plat à base de blé entier ou de céréale entière

gras saturés : ≤ 2 g et sodium : ≤ 480 mg

Exemples Pain à base de farine blanche (enrichie), y compris petits pains au lait, bagels, muffins anglais, petits pains, naans, pains pitas, tortillas, chapattis, rotis, bannock

Pâte à pizza à base de farine blanche (enrichie)

gras saturés : > 2 g ou sodium : > 480 mg

Exemples Pain blanc ayant une teneur élevée en gras ou en sodium

Certains pains, scones et biscuits au fromage

Pâtes alimentaires, riz et autres céréales


Exemples Pâtes de blé entier ou de farine blanche (enrichie), y compris semoule de couscous

Riz blanc, brun ou sauvage, pâtes à base de riz ou de sarrasin (soba)

Quinoa, boulgour, blé en grains, épeautre et autres céréales entières


Exemples Certaines pâtes alimentaires, riz et céréales


Exemples Certaines pâtes alimentaires, riz et céréales ayant une teneur plus forte en gras, en gras saturés ou en sodium


Produits céréaliers (fin)


Aliments cuits au four

gras : ≤ 5 g et gras saturés : ≤ 2 g et fibres : ≥ 2 g

Exemples Certains muffins, biscuits, barres à base de céréales Certaines gaufres et crêpes de blé entier ou de céréales entières


Exemples Certains muffins, biscuits, barres à base de céréales, collation (snack)

Certaines gaufres et crêpes

gras : > 10 g ou gras saturés : > 2 g ou fibres : < 2 g

Exemples La plupart des croissants, feuilletés danois, gâteaux, beignets, tartes, chaussons, pâtisseries

Certains biscuits et carrés

Collations à base de céréales


Exemples Certains craquelins, croustilles de pita et pains plats de céréales entières

Certains craquelins et maïs soufflé emballés


Exemples Certains craquelins, bretzels et maïs soufflé


Exemples Craquelins, bretzels et maïs soufflé à forte teneur en gras et en sodium

La plupart des croustilles de maïs et autres mélanges à collation

Céréales La céréale entière ou le blé entier est indiqué en premier sur la liste des ingrédients et gras saturés : ≤ 2 g et fibres : ≥ 2 g

Exemples Certaines céréales pour petit‐déjeuner, y compris avoine et certains granolas et céréales (servies froides) et riches en fibres

Le blé entier ou autre céréale entière n’est pas indiqué en premier sur la liste des ingrédients ou gras saturés : > 2 g ou fibres : < 2 g

Exemples Certaines céréales pour petit‐déjeuner


Lait et substituts

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit. Voir la partie « Normes d’alimentation concernant les boissons » pour connaître les critères nutritionnels à suivre pour le lait liquide et ses substituts liquides.


Yogourt, kéfir gras : ≤ 3,25 % MG* ou ≤ 3 g

Exemples Yogourt nature et parfumé, y compris le yogourt en tube

gras : > 3,25 % MG ou > 3 g

Exemples Yogourt à forte teneur en gras, tel que le yogourt de type balkan

Fromage** gras : ≤ 20 % MG et sodium : ≤ 360 mg et calcium : ≥ 15 % VQ***

Exemples Fromages à faible teneur en gras et en sodium, y compris mozzarella partiellement écrémée, cheddar léger, certains fromages suisses et ricottas

sodium : ≤ 480 mg et calcium : ≥ 15 % VQ

Exemples La plupart des fromages durs et mous non fondus, y compris cheddar, mozzarella, brick, parmesan, certaines fétas, Monterey jack, havarti, gouda; fromage cottage, fromage en grains et bâtonnets au fromage

sodium : > 480 mg ou calcium : < 15 % VQ

Exemples Certains produits fromagers à base de pâte fondue La plupart des fromages à la crème

Desserts à base de lait

gras : ≤ 5 g et sodium : ≤ 360 mg et calcium : ≥ 5 % VQ

Exemples Certains yogourts glacés, flans, crèmes anglaises, lait glacé, glaces italiennes

gras : > 5 g ou sodium : > 360 mg ou calcium : < 5 % VQ

Exemples Certaines crèmes anglaises La plupart des yogourts glacés à forte teneur en gras et en sucre, y compris crème glacée, barres, gâteaux et sandwichs de crème glacée

* MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. ** Encourager les choix de fromage à faible teneur en matières grasses *** VQ = valeur quotidienne


Viandes et substituts



Viande fraîche ou congelée


Exemples Viande hachée extra maigre Bœuf, chevreau, agneau, porc et volailles maigres

Certaines préparations de poulet en lanières ou en croquettes panées

Certaines croquettes de viande maigre Certaines galettes de viande maigre


Exemples Viande hachée maigre Bœuf, chevreau, agneau, porc, volaille Certaines préparations de poulet en lanières ou en croquettes panées

Certaines croquettes de viande Certaines galettes de viande


Exemples Viande à forte teneur en gras et en sodium, y compris ailes de poulet, bacon, côtes de porc et de bœuf

Certaines saucisses de Francfort La plupart des bâtonnets de peperoni La plupart des produits à base de bœuf ou de dinde séchée et salée

Charcuterie gras : ≤ 5 g et sodium : ≤ 480 mg

Exemples Certaines charcuteries maigres




Exemples Charcuterie riche en gras et en sodium

Poisson* gras : ≤ 8 g et sodium : ≤ 480 mg

Exemples Poisson frais, surgelé ou en conserve


Exemples Certains poissons surgelés et pannés (p. ex. bâtons de poisson)

Poissons frais, surgelés ou en conserve


Exemples Certains poissons panés ou enrobés de pâte à frire à forte teneur ajoutée en gras et en sodium

Poissons frais ou surgelés à forte teneur en mercure*

Œuf gras : ≤ 7 g et sodium : ≤ 480 mg



Viandes et substituts (fin)


Noix, graines (nature, en beurre)

non enrobés de bonbon, de chocolat, de sucre ou de yogourt et sodium : ≤ 480 mg

Exemples Beurres de noix, de légumineuses et de graines, y compris d’arachides, d’amandes, de noix, de graines de soja, de sésame et de tournesol

Noix et graines, y compris amandes, noix, arachides, graines de tournesol, de citrouille (pépitas)

enrobé de bonbon, de chocolat, de sucre ou de yogourt ou sodium : > 480 mg

Exemples Noix enrobées Certaines noix grillées et salées

Substituts à la viande, tels que tofu, haricots et lentilles

gras : ≤ 8 g et sodium : ≤ 480 mg et protéines : ≥ 10 g

Exemples Certaines galettes, lanières, croquettes, saucisses de Francfort et saucisses diverses de légumes, de tofu et de tempeh

Haricots et lentilles

gras : > 8 g ou sodium : > 480 mg ou protéines : < 10 g

Exemples Certains produits à base de légumes à forte teneur en sodium

Certains substituts à la viande à forte teneur en gras et en sodium ou à faible teneur en protéines

* Certain types de poissons peuvent avoir une teneur en mercure dangereuse pour la santé humaine. Le poisson pêché dans les lacs et rivières de la région peut avoir une teneur en mercure différente de celle du poisson vendu dans le commerce. Le thon en conserve dit « pâle » a généralement une plus faible teneur en mercure que n’en ont le thon « blanc » ou le « albacore (germon) ». Consulter le site Web de Santé Canada pour connaître la mise à jour régulière à ce sujet et la liste des poissons à faible teneur en mercure à www.hc‐sc.gc.ca/fn‐an/securit/chem‐chim/environ/mercur/cons‐adv‐etud‐fra.php.


Plats composés Remarque : Les plats composés sont des produits qui contiennent plus d’un ingrédient de base.

Plats composés assortis d’un tableau de valeur nutritive

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients donnés par le fournisseur. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Plat principal (p. ex. pizza surgelée, sandwich, pâtes alimentaires, hot dogs)

gras : ≤ 10 g et gras saturés : ≤ 5 g et sodium : ≤ 960 mg et fibres : ≥ 2 g et protéines : ≥ 10 g


gras : > 15 g ou gras saturés : > 7 g ou sodium : > 960 mg ou fibres : < 2 g ou protéines : < 7 g

Soupe gras : ≤ 3 g et sodium : ≤ 720 mg et fibres : ≥ 2 g



Accompagnement (p. ex. salade de céréales ou de légumes)

gras : ≤ 5 g et gras saturés : ≤ 2 g et sodium : ≤ 360 mg et fibres : ≥ 2 g




Plats composés (fin)

Plats composés sans tableau de valeur nutritive

Pour chaque ingrédient du plat, consulter, dans cette annexe, les critères nutritionnels du groupe alimentaire correspondant à l’ingrédient. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Plat principal (p. ex. pizza, sandwich, pâtes alimentaires, hot dogs)

Tous les ingrédients de base* appartiennent à la catégorie Vendre le plus.

Au moins un des ingrédients de base appartient à la catégorie Vendre moins.

Ne peut pas être vendu si préparé avec un ingrédient de la catégorie Vente non permise.

Soupe Tous les ingrédients de base appartiennent à la catégorie Vendre le plus.




Tous les ingrédients de base appartiennent à la catégorie Vendre le plus.



* Un ingrédient de base est tout produit indiqué dans un des groupes figurant dans les normes d’alimentation, c’est‐à‐dire les groupes Légumes et fruits, Produits céréaliers, Lait et substituts, et Viandes et substituts. Toutes les garnitures pour pizza sont considérées comme des ingrédients de base.


Ingrédients divers

Ingrédients secondaires Les ingrédients ci‐dessous sont considérés comme secondaires et sont utilisés en faible quantité comme indiqué dans « Portion ». Choisir des produits à faible teneur en gras et en sodium.

Ingrédients Portion Condiments et tartinades ≤ 15 ml (1 c. à soupe) Sauces ≤ 60 ml (4 c. à soupe) Trempettes ≤ 30 ml (2 c. à soupe) Matières grasses ≤ 5 ml (1 c. à thé) Huiles et sauces à salade ≤ 15 ml (1 c. à soupe) Autres ingrédients (p. ex. copeaux de chocolat, noix de coco, olives, parmesan)

≤ 15 ml (1 c. à soupe)

Produits divers dont la vente n’est pas permise dans les écoles (exemples de confiseries) Bonbons Chocolat Barres énergétiques Bonbons à la réglisse Gomme à mâcher Bonbons gélifiés Sucettes glacées et tubes de jus de fruit glacé non préparés avec 100 % de jus de fruit


Normes d’alimentation concernant les boissons

Les normes d’alimentation concernant les boissons sont présentées séparément pour les écoles élémentaires et pour les écoles secondaires. Toutes les boissons vendues dans les écoles doivent doit satisfaire aux Normes relatives aux gras trans décrites dans le Règlement de l’Ontario 200/08 applicable en vertu de la Loi sur l’éducation.

Boissons – Écoles élémentaires

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit.


Eau ordinaire Lait et boissons à base de lait (nature ou parfumé)

gras : ≤ 2 % MG* ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ** et volume du contenant : ≤ 250 ml

gras : > 2 % MG ou > 5 g ou sucre : > 28 g ou calcium : < 25 % VQ ou volume du contenant : > 250 ml

Boissons au yogourt gras : ≤ 3,25 % MG ou ≤ 3 g et volume du contenant : ≤ 250 ml

gras : > 3,25 % MG ou > 3 g ou volume du contenant : > 250 ml

Lait de soja et autres boissons, substituts du lait (nature ou parfumé)

enrichi de calcium et de vitamine D et volume du contenant : ≤ 250 ml

non enrichi ou volume du contenant : > 250 ml

Jus et mélanges de jus de fruits ou de légumes

jus à 100 %, avec pulpe ou en purée et non sucré, sans ajout de sucre et volume du contenant : ≤ 250 ml

< 100 % de jus, pulpe ou purée ou ayant du sucre dans la liste des ingrédients ou volume du contenant : > 250 ml

Chocolat chaud gras : ≤ 2 % MG ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ et volume du contenant : ≤ 250 ml


Café et thé tout café et thé Thé glacé tout thé glacé Boissons énergisantes toute boisson énergisante Boissons pour sportifs toute boisson pour sportifs Autres boissons (p. ex. boissons gazeuses, eau parfumée, boissons avec jus comme limonade, orangeade)

toute autre boisson

* MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. ** VQ = valeur quotidienne


Boissons - Écoles secondaires



Eau ordinaireLait* et boissons à base de lait (nature ou parfumé)

gras : ≤ 2 % MG** ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ***

gras : > 2 % MG ou > 5 g ou sucre : > 28 g ou calcium : < 25 % VQ

Boissons au yogourt gras : ≤ 3,25 % MG ou ≤ 3 g gras : > 3,25 % MG ou > 3 g

Lait de soja et autres boissons avec substituts du lait (nature ou parfumé)

enrichi de calcium et de vitamine D non enrichi


jus à 100 %, avec pulpe ou en purée et non sucré, sans ajout de sucre

< 100 % de jus, pulpe, ou purée ou ayant du sucre dans la liste des ingrédients

Chocolat chaud gras : ≤ 2 % MG ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ


Café et thé décaféiné caféiné Thé glacé teneur en calories : ≤ 40

et décaféiné teneur en calories : > 40 ou caféiné

Boissons énergisantes toute boisson énergisante Boissons pour sportifs toute boisson pour sportifs Autres boissons (p. ex. boissons gazeuses, eau parfumée; boissons avec jus comme limonade, orangeade)

teneur en calories : ≤ 40 et sans caféine

teneur en calories : > 40 ou caféiné

*Le lait peut être vendu dans des contenants de plusieurs portions.

** MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. *** VQ = valeur quotidienne

Policy/Program Memorandum No. 150, “School Food and Beverage Policy”, October 4, 2010 6

APPENDIX: NUTRITION STANDARDS FOR ONTARIO SCHOOLS

Read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school.

Products in the “Sell Most” category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Products in the “Sell Less” category must make up no more than 20 per cent of all food choices and no more than 20 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Nutrition Standards for Food

All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Vegetables and Fruit

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.

Sell Most (≥ 80%) Sell Less (≤ 20%) Not Permitted for Sale Nutrition Criteria Nutrition Criteria Nutrition Criteria

Fresh, Frozen, Canned, and Dried Vegetables and Fruit

Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 3g and Sodium: ≤ 360mg

Examples:

Fresh or frozen vegetables with little or no added salt

Fresh or frozen fruit with no added sugar Canned vegetables Canned fruit packed in juice or light syrup Unsweetened apple sauce Some low‐fat frozen potato products, including French fries

Some dried fruit and 100% fruit leathers*

Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg

Examples: Some dried fruit and 100% fruit leathers Lightly seasoned or sauced vegetables and fruit Some prepared mixed vegetables

Sugar** is the first item on the ingredient list or Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg

Examples: Vegetable and fruit products prepared with higher amounts of fat, sugar, and/or salt, including deep‐fried vegetables

Some packaged frozen and deep‐fried potato products, including hash browns and French fries

Some fruit snacks made with juice (e.g., gummies, fruit rolls)


Vegetables and Fruit (cont.)


Canned Tomatoes and Tomato‐Based Products

Fat: ≤ 3g and Sodium: ≤ 480mg

Examples:

Some whole, crushed, or diced tomatoes Some pasta sauce

Fat: > 3g or Sodium: > 480mg

Examples: Whole, crushed, or diced tomatoes that are higher in fat or sodium

Pasta sauce that is higher in fat or sodium

Vegetable and Fruit Chips


Examples: Some lower‐fat, lower‐sodium vegetable chips (e.g., potato, carrot)

Some lower‐fat, lower‐sodium fruit chips (e.g., banana, apple, pear)

Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg

Examples: Some vegetable chips (e.g., potato, carrot) Some fruit chips (e.g., banana, apple, pear)

Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg

Examples: Some vegetable chips that are higher in fat or sodium

Some fruit chips that are higher in fat or sodium

*Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk. Vegetable and fruit choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, such as fresh (raw or cooked), canned, or frozen vegetables or fruit. **Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice.


Grain Products

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Bread Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Sodium: ≤ 240mg and Fibre: ≥ 2g

Examples:

Whole grain breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock

Whole grain pizza dough and flatbread

Saturated fat: ≤ 2g and Sodium: ≤ 480mg

Examples: White (enriched) breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock

White (enriched) pizza dough

Saturated fat: > 2g or Sodium: > 480mg

Examples: White breads that are higher in fat or sodium Some cheese breads, scones, and biscuits

Pasta, Rice, and Other Grains


Examples: Whole wheat or white (enriched) pasta, including couscous

White, brown, and wild rice, rice noodles, and soba noodles

Quinoa, bulgur, wheat berries, spelt, and other whole grains


Examples: Some pasta, rice, and other grains


Examples: Some pasta, rice, and other grains that are higher in fat, saturated fat, or sodium

Baked Goods Fat: ≤ 5g and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples:

Some muffins, cookies, grain‐based bars Some whole grain waffles and pancakes

Fat: ≤ 10g and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples: Some muffins, cookies, grain‐based bars, snacks Some waffles and pancakes

Fat: > 10g or Saturated fat: > 2g or Fibre: < 2g

Examples: Most croissants, danishes, cakes, doughnuts, pies, turnovers, pastries

Some cookies and squares


Grain Products (cont.)


Grain‐Based Snacks


Examples:

Some whole grain crackers, pita chips, and flatbreads

Some packaged crackers and popcorn


Examples: Some crackers, pretzels, and popcorn


Examples: Crackers, pretzels, and popcorn higher in fat and sodium

Most corn chips and other snack mixes

Cereals Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples: Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre

Whole grain is not the first item on the ingredient list or Saturated fat: > 2g or Fibre: < 2g

Examples: Some breakfast cereals


Milk and Alternatives

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section “Nutrition Standards for Beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.


Yogurt/Kefir Fat: ≤ 3.25% M.F.* or ≤ 3g

Examples:

Plain and flavoured yogurt, yogurt tubes

Fat: > 3.25% M.F. or > 3g

Examples: Yogurt higher in fat, such as Balkan‐style

Cheese** Fat: ≤ 20% M.F. and Sodium: ≤ 360mg and Calcium: ≥ 15% DV***

Examples: Cheeses lower in fat and sodium, including part‐skim mozzarella, light cheddar, some Swiss and ricotta

Sodium: ≤ 480mg and Calcium: ≥ 15% DV

Examples: Most hard and soft, non‐processed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey jack, havarti, and gouda; cottage cheese, cheese curds, and cheese strings

Sodium: > 480mg or Calcium: < 15% DV

Examples: Some processed cheese products Most cream cheese

Milk‐Based Desserts

Fat: ≤ 5g and Sodium: ≤ 360mg and Calcium: ≥ 5% DV

Examples: Some frozen yogurt, puddings, custards, ice milk, gelato

Fat: > 5g or Sodium: > 360mg or Calcium: < 5% DV

Examples: Some puddings Most frozen desserts high in fat and sugar, including ice cream, ice cream bars, ice cream cakes, and ice cream sandwiches

*M.F. = Milk Fat. The amount can be found on the front of the food label. **Encourage selection of lower‐fat cheese options. ***DV = Daily Value.


Meat and Alternatives

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Fresh and Frozen Meat


Examples: Extra‐lean ground meat Lean beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some lean meatballs Some lean hamburger patties


Examples: Lean ground meat Beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some meatballs Some hamburger patties


Examples: Meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs

Some wieners Most pepperoni sticks Most beef/turkey jerk products

Deli (Sandwich) Meat


Examples: Some lean deli meat




Examples: Deli meat higher in fat or sodium

Fish Fat: ≤ 8g and Sodium: ≤ 480mg

Examples: Fresh, frozen, or canned fish


Examples: Some frozen, breaded fish (e.g., fish sticks) Fresh, frozen, or canned fish


Examples: Some breaded or battered fish higher in added fat or sodium

Fresh or frozen fish with a higher mercury content*

Eggs Fat: ≤ 7g and Sodium: ≤ 480mg



Meat and Alternatives (cont.)


Nuts, Protein Butters, and Seeds

Not coated with candy, chocolate, sugar, or yogurt and Sodium: ≤ 480mg

Examples:

Nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower

Nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas)

Coated with candy, chocolate, sugar, and/or yogurt or Sodium: > 480mg

Examples: Coated nuts Some roasted and salted nuts

Meat Alternatives, such as Tofu, Beans, and Lentils

Fat: ≤ 8g and Sodium: ≤ 480mg and Protein: ≥ 10g

Examples: Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh

Beans and lentils

Fat: > 8g or Sodium: > 480mg or Protein: < 10g

Examples: Some vegetarian products high in sodium Some meat alternatives that are higher in fat or sodium or lower in protein

*Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list of fish with low levels of mercury, at http://www.hc‐sc.gc.ca/fn‐an/securit/chem‐chim/environ/mercur/cons‐adv‐etud‐eng.php.


Mixed Dishes

Note: Mixed dishes are products that contain more than one major ingredient.

Mixed Dishes With a Nutrition Facts Table

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Entrées (e.g., frozen pizza, sandwiches, pasta, hot dogs)

Fat: ≤ 10g and Saturated fat: ≤ 5g and Sodium: ≤ 960mg and Fibre: ≥ 2g and Protein: ≥ 10g


Fat: > 15g or Saturated fat: > 7g or Sodium: > 960mg or Fibre: < 2g or Protein: < 7g

Soups Fat: ≤ 3g and Sodium: ≤ 720mg and Fibre: ≥ 2g



Side Dishes (e.g., grain and/or vegetable salads)

Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 360mg and Fibre: ≥ 2g




Mixed Dishes (cont.)

Mixed Dishes Without a Nutrition Facts Table

For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Entrées (e.g., pizza, sandwiches, pasta, hot dogs)

All major ingredients* are from the “Sell Most” category.

One or more major ingredients are from the “Sell Less” category.

Cannot be sold if prepared with any ingredients from the “Not Permitted for Sale” category.

Soups All major ingredients are from the “Sell Most” category.




All major ingredients are from the “Sell Most” category.



*A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is, Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients.


Miscellaneous Items

Minor Ingredients

The following are considered minor ingredients and are to be used in limited amounts, as defined under “Serving Size”. Choose products that are lower in fat and/or sodium.

Ingredients Serving Size Condiments and Spreads ≤ 15ml (1 tbsp)

Gravies and Sauces ≤ 60ml (4 tbsp)

Dips ≤ 30ml (2 tbsp)

Fats ≤ 5ml (1 tsp)

Oils and Dressings ≤ 15ml (1 tbsp)

Other (e.g., chocolate chips, coconut, olives, parmesan cheese) ≤ 15ml (1 tbsp)

Not Permitted for Sale: Confectionery (Examples) Candy Chocolate Energy bars Licorice Gum Gummies Popsicles and freezies, if not prepared with 100% juice


Nutrition Standards for Beverages

Separate beverage standards are provided for elementary and secondary schools. All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Beverages – Elementary Schools

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label.


Water Plain Milk and Milk‐Based Beverages (Plain or Flavoured)

Fat: ≤ 2% M.F.* or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV** and Container size: ≤ 250ml

Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV or Container size: > 250ml

Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g and Container size: ≤ 250ml

Fat: > 3.25% M.F. or > 3g or Container size: > 250ml

Soy/Milk Alternative Beverages (Plain or Flavoured)

Fortified with calcium and vitamin D and Container size: ≤ 250ml

Unfortified or Container size: > 250ml

Juices or Blends: Vegetable or Fruit

100% juice, pulp, or purée and Unsweetened/No sugar added and Container size: ≤ 250ml

< 100% juice, pulp, or purée or Sugar in the ingredient list or Container size: > 250ml

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV and Container size: ≤ 250ml


Coffee and Tea All Coffee and Tea Iced Tea All Iced Tea Energy Drinks All Energy Drinks Sports Drinks All Sports Drinks Other Beverages (e.g., soft drinks; flavoured water; “juice‐ades”, such as lemonade, limeade)

All Other Beverages

*M.F. = Milk Fat. The amount can be found on the front of the food label. **DV = Daily Value.


Beverages – Secondary Schools



Water Plain Milk* and Milk‐Based Beverages (Plain or Flavoured)

Fat: ≤ 2% M.F.** or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV***

Fat: > 2% M.F. or > 5g or Sugar: > 28g or Calcium: < 25% DV

Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g Fat: > 3.25% M.F. or > 3g Soy/Milk Alternative Beverages (Plain or Flavoured)

Fortified with calcium and vitamin D Unfortified


100% juice, pulp, or purée and Unsweetened/No sugar added

< 100% juice, pulp, or purée or Sugar in the ingredient list

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV


Coffee and Tea Decaffeinated Caffeinated Iced Tea Calories: ≤ 40

and Decaffeinated Calories: > 40 or Caffeinated

Energy Drinks All Energy Drinks Sports Drinks All Sports Drinks Other Beverages (e.g., soft drinks; flavoured water; “juice‐ades”, suchas lemonade, limeade)

Calories: ≤ 40 and Caffeine‐free

Calories: > 40 or with caffeine

*Milk can be sold in containers that hold multiple servings. **M.F. = Milk Fat. The amount can be found on the front of the food label. ***DV = Daily Value.

Contract Letter Page 1 of 19

[Date] [Supplier’s Full Business Name] [Supplier Address] Attention: [Supplier Contact] Re: RFP-2019-68_Cafeteria Operator at schools ESC Saint-Charles-Garnier, Whitby and ÉC

Monseigneur-Jamot, Peterborough (the “Solicitation Document”) Dear [insert name of Supplier contact]: Conseil scolaire catholique MonAvenir (the “Board”) is very pleased to provide your company (the “Supplier”), with this letter of acceptance (the “Contract Letter”) of the Supplier’s proposal to provide the Deliverables set out in the Solicitation Document to the Board. The purpose of this letter is to summarize the terms and conditions between the Board and the Supplier with respect to the Deliverables, and to clarify that the contract for the Deliverables is comprised of the following documents, which are collectively referred to as the “Contract”:

(a) this Contract Letter dated [insert date];

(b) the Schedule of Deliverables and Specific Provisions, attached hereto as Schedule 1;

(c) the Board’s Standard Terms and Conditions, attached hereto as Schedule 2;

(d) the Solicitation Document, including any addenda; and

(e) all the documentation submitted by the Supplier in response to the Solicitation Document (the

“Supplier’s Submission”). Any ambiguity, conflict or inconsistency between or among the documents comprising the Contract will be resolved by giving precedence to the express terms of the documents in the order in which they appear above, so that a first mentioned document shall prevail notwithstanding any term or aspect of a later mentioned document. Execution This letter may be executed and (i) delivered by facsimile transmission or (ii) scanned and delivered by electronic transmission, and when so executed and delivered to the Board, will be deemed an original.


Please confirm your receipt of this letter of award and your agreement with the terms and conditions as set out herein by signing where indicated below and returning the executed letter to the attention of Mrs Michele Ballestin at [email protected] attention on or prior to 5:00 p.m. local time on [insert date]. Sincerely, ___________________________________________________Date:______________ XXX Principal - XXXXX– CSC MonAvenir The Board

Agreed to this _____ day of ________________, 20____ [*Insert Supplier’s Legal Name*] Per: ______________________________________ Signature of Authorized Signatory

________________________________________ Print Name


Schedule of Deliverables, Rates and Specific Provisions Page 3 of 19

Schedule 1 – Schedule of Deliverables and Specific Provisions SECTION 1 – DESCRIPTION AND CONTACTS A. Description of Deliverables

The Supplier has agreed to carry on the business of providing food service management and has offered to operate and manage the Board’s School Cafeteria Food Services, including kitchen and services for École Secondaire Catholique Saint-Charles-Garnier located at 4101 Baldwin Street South, Whitby L1R 2W6 as further described in tender RFP-2019-68_Cafeteria Operator at school ESC Saint-Charles-Garnier, Whitby and ÉC Monseigneur-Jamot, Peterborough and according to its bid’s submission.

B. Client and Supplier Representatives

The Board (Client) Representative and contact information for the Contract is: CSC Mon Avenir [*insert name and title of the Board’s representative in charge of the contract and contact details, including mailing address and email address*] Principal - École secondaire catholique Saint-Charles-Garnier, Whitby or ÉC Monseigneur-Jamot, Peterborough Address : Phone : Email : [email protected] The Supplier Representative and contact information for the Contract is:

[*insert name and title of Supplier representative in charge of the contact and contact details, including mailing address and email address*]

SECTION 2 - INTERPRETATION

Definitions: (1) Agreement means this agreement, including all its appendices, as amended from time to time according hereto; (2) The Supplier means a proprietorship existing under the laws of Canada, and its successors and assigns. (3) Business Day means a day on which the Client is open for business at each facility, but does not include a Saturday, Sunday or statutory holiday in the Province in which each facility is located. (4) Client means Conseil scolaire catholique Mon Avenir, corporation existing under the laws of Ontario, and its successors and assigns. (5) Principal means the principal or their designates of the designated school.



(6) Client Equipment means all furnishing and equipment (including food preparation equipment, etc.) of the Client located at the Site on the Start Date or subsequently purchased or provided by the Client for use at the Site. (7) Conditions of Operation include, but are not limited to, student, faculty and staff populations, number of lunch periods and days of operation. (8) Costs of Operation include all personnel costs, including salaries and wages, payroll costs, vacation pay and sick pay, employee benefits, costs for all employees of the Supplier assigned to duty on the Client's premises; all food, food products, non-alcoholic beverages, refreshments, confectionary products and merchandise. (9) Food Services means the preparation, sale and distribution of Food and Beverages at the Facilities. (10) Former Supervisory Employee means any person who has, directly or indirectly, performed management services as an employee of the Client or the Supplier, as applicable, at any Site, during any portion of the 12 months period immediately prior to the termination of this Agreement. (11) Government Authority means any domestic or foreign government, including any federal, provincial, state, territorial or municipal government and any government agency, tribunal commission or other authority exercising or purporting to exercise executive, legislative, judicial, regulatory or administrative functions of, or pertaining to, government. (12) Start Date means the date upon which the Supplier shall commence providing the Food Services at the School. (13) Governing Law: This Agreement is governed by, and is to be construed and interpreted in accordance with, the laws of the province in which the Facilities are located and the laws of Canada applicable therein. Each of the parties hereby irrevocably submits to the jurisdiction of the courts in such Province. (14) Severability: If any provision of this Agreement is or becomes illegal, invalid or unenforceable in any jurisdiction, the illegality, invalidity or unenforceability of that provision shall not affect the legality, validity or enforceability of the remaining provisions of this Agreement. (15) Annexes: The following annexes are attached to and form part of this Agreement: Annex 1 List of the Board’s equipment Annex 2 List of the Supplier’s equipment

Annex 3 School Food and Beverage Policy, PPM 150 SECTION 3 – LEASE AND TERM DATE (a) Start Date. The Supplier shall commence providing the Food Services on September ___, 201__ (the "Start Date"). (b) Term of Agreement: The term of this Agreement shall commence September ___, 201__ , and expire on June 30, 201___ with an option in favour of the Board to extend the term for an additional


period of three (3) additional one (1) year term, unless it is terminated earlier in accordance with the terms of the Contract or otherwise by operation of law. (c) During the Term, the Supplier will be subjected to semi-annual reviews by the principal. SECTION 4 – SERVICES TO BE PROVIDED BY THE SUPPLIER– SCHOOL CAFETERIA FOOD SERVICES The Client grants to the Supplier the right to provide Food Services and Catering and Conference Services at the Site and the Supplier shall provide such services on the terms and conditions set out below. 4.1 The Supplier shall prepare and serve meals, a la carte items, and such other items of food and beverages as shall be required by the Board for such persons as the Board authorizes to be served by the Supplier in the Board's cafeteria at the School, all on the terms and conditions as herein set out. The Supplier may also provide catering services on an occasional or regular basis as requested by the Board. The Board is expecting the Cafeteria Operator to provide a minimum number of special catering services including for Executive Meetings and as per the prescribed calendar provided by the board’S representative. 4.2 Without limiting the generality of the above Section, the services to be provided by the Supplier shall include and be subject to the following:

(a) manage and operate School Cafeteria Food Services; (b) plan of menu patterns and the development of all formulae combining high standards of nutrition and appetizing goodness. The Supplier agrees to provide daily specials which are repeated infrequently to offer students an interesting variety of food. The Supplier also agrees to consult with a dietician from the local health unit in order to ensure that healthy, well-balanced meals are offered and presented in an appetizing manner in accordance with Canada's Guideline for Healthy Eating; (c) supply foods at the cafeteria for consumption by the students and staff that conforms to the Ministry of Education's Healthy Schools Initiative. The Supplier must be in compliance with the School Food and Beverage Policy-Policy/Program Memorandum No. 150 http://edu.gov.on.ca/extra/eng/ppm/ppm150.pdf implemented by the Ontario Government. Additional information may also be found at the following link: http://www.edu.gov .on.ca/eng/healthyschools/; (d) obtain approval from the Board of all menus and food sell prices. The Principal of the school must approve all food menus; (e) prepare both hot and cold foods and beverages to be made available for breakfasts and lunches; (f) supply of condiments in a bulk format, eliminating the individual condiment package; (g) supply of fresh fruit, salads with a variety of toppings and dressings, to be made available every school day;


(h) purchase, at the expense of the Supplier, all food and other supplies, maintenance of adequate inventories, and the production and processing of all foods, utilizing proven formulae and exact food preparation controls; (i) retain a cash flow necessary to maintain an adequate inventory of food and other supplies necessary for the operation of the School Cafeteria Food Services, and to pay the same when due and payable; (j) hire, train, supervise and discipline the personnel necessary for the efficient operation of the School Cafeteria Food Services (the "Supplier's Employees"); (k) provide regular training of the Supplier's Employees on dealing with life-threatening anaphylactic allergies, including but not limited to how to recognize symptoms of an anaphylactic attack and how to respond to life threatening allergie reactions. This in-service shall include how to administer medication (e.g. EpiPen). (l) provide training of the Supplier's Employees on the nature of and causes of listeriosis and salmonella poisoning, including but not limited to the steps necessary to minimize the risk of listeria and salmonella, with reference to the Canadian Food Inspection Agency Guidelines. (m) retain cash flow required to pay the salaries, wages and benefits of the Supplier's Employees in the operation of the Board's Food Service facilities, and to pay the same when due and payable; (n) initiate and apply sanitary procedures and controls; (o) adopt all reasonable measures to prevent waste or damage to premises, and informing the Board of all required repairs and replacements, and the performance of all repairs reasonably required by the Board. The Supplier agrees to adopt in its operation of the School Cafeteria Food Services the "Three R's": Reduce; Re-use; and Recycle, on a daily basis; (p) collect, daily, the trays, cups, dishes and cutlery from the eating areas; (q) replenish, at the Supplier's expense, of all necessary loose equipment of the type and quality acceptable to the Board including, without limiting the generality of the foregoing, pots and ustensils, dishes, cutlery and glassware necessary for the operation of the School Cafeteria Food Services; (r) conduct, at the expense of the Supplier, the routine cleaning, maintenance and repair of all food service equipment; (s) conduct, at the expense of the Supplier, a bi-yearly inspection by a certified inspector of all food contact equipment to ensure that no equipment houses the listeria monocytogenes bacteria. The Supplier shall forthwith provide written proof of such inspection upon request by the Board;


(t) provide an on-site cafeteria manager to work in conjunction with the Principal or designate to monitor items such as: quality of food / variety of food; service/ suitability of personnel; weekly specials / daily menu; and special celebrations; (u) provide attractive display materials encouraging good nutritional habits; (v) provide garbage receptacles for use in the kitchen, and the removal of garbage from the kitchen to an area specified by the Principal or designate, for pick-up by school custodial staff; and (w) provide the daily cleaning of the entire kitchen, servery and preparation areas. The Supplier acknowledges that all equipment must be cleaned and maintained in accordance with Municipal/Regional/Provincial health regulations. The Supplier is obliged to clean the equipment, including surface cleaning of exhaust hoods, grease filters where applicable, counters, kitchen tables and mop the floors in the kitchen, servery and storage areas. Cleaning must be done at a level to maintain a clean and wholesome operation at all times. Records of any and all required regular maintenance (daily, monthly etc) shall be kept and available for inspection by Board representatives at all time. In addition, the Supplier shall dispose of fryer grease and cooking oils with a Board-approved contractor at the Supplier’s expense. (x) make all marketing and promotional including but not limited to, menu boards, food displays, point-of-purchase information, posters, pamphlets, brochures, electronic media, theme days, overhead displays, newsletters, frequent buyer cards, etc. in the French Language, whenever possible.

4.3 The Supplier's Employees must wear clean, easily distinguishable clothing, provided by the Supplier at its expense. 4.4 The Supplier agrees to permit an authorized representative of the Board to have the right to inspect the School Cafeteria Food Services at any time. 4.5 The Supplier agrees to make arrangements with the Principal for maintenance and repair of all Board equipments as listed in Annex 1 and agrees to contract companies for maintenance and repair of any equipment acquired by the Supplier for the School's Cafeterias. The Supplier will conduct regular visual inspection of the Leased Premises and promptly forward any building concerns to the Board’s representative. 4.6 The Supplier agrees to obtain and to pay annually a Municipal Business Licence, as required by the City, if applicable. 4.7 Vending Machines: The Supplier will have the right to provide one (1) vending machine for drinks at the site. The items sold within the vending machine must offer a healthy choice to the students and must be approved by the Principal of the school. No bottled water is allowed in the Vending Machines. The Supplier will be entitled to all revenues generated by the vending machine it operates. The Right of the Supplier to operate a vending machine at the school is not exclusive. The school may at its discretion operate its own vending machines to the school’s benefit.


4.8 Food and Beverage Prices: The parties acknowledge that the initial selling prices of Food and Beverages as accepted by the Client are based upon the Conditions of Operation and Costs of Operation in effect on the Start Date. SECTION 5 – FACILITIES AND SERVICES TO BE PROVIDED BY THE BOARD - SCHOOL CAFETERIA FOOD SERVICES 5.1 The Client shall provide the Supplier with suitable Client Equipment and food preparation, service and dining facilities for the provision of the Food Services, including adequately equipped and operational cafeteria facilities and such heating, refrigeration and utilities service as the Supplier may reasonably require for the performance of its obligations under this Agreement. 5.2 Without limiting the above, the Board shall provide:

(a) access to the premises for staff and deliveries; (b) adequate means of garbage storage, disposal and/or removal; (c) heat, light, power, fuel, hot and cold water sufficient to meet sanitary standards for dish and pot

washing, together with outlets and connections; (d) maintenance and repair of the basic physical structure; (e) regular cleaning of ceiling, walls above a height of six (6) feet, light fixtures; (f) access to dressing room and washroom facilities for the Suppliers' Employees; (g) replacement light bulbs; (h) proper rodent and pest controls; (i) regular cleaning of floors in the cafeteria; (j) daily cleaning of tables in the cafeteria; (k) basic telephone services, excluding long distance calls; and (l) internet connection services.

SECTION 6 – HOURS AND DAYS OF OPERATION 6.1 The Supplier shall operate and manage the School Cafeteria Food Services during all regular school days in accordance with the Board's regular schedule, or as may otherwise be required by the Board. The services of the Suppliers shall not be required during Professional Development Days and/or during School Holidays, except as determined by the Board. The Supplier may be granted additional access to the facilities as agreed to with the Board. 6.2 The supplier cannot use school facilities to meet private catering needs. If such services are required for authorized activities, a separate permit application should be sent to the school administration with a copy to the Facilities Department. Approved fees may be billed by the Board to cover expenses (heating, natural gas, janitorial costs, etc.) as required. 6.3 The regular operating hours of the cafeteria within the location are from 7:00 am to 4:00 pm Monday to Friday With the exception of Statutory Holidays and Learning Days (JP). Beyond this time, the supplier will have to apply for a separate permit as indicated above. 6.4 Student Services 6.4.1 The supplier will serve students only in the following time slots:


- Breakfast: ___________ to ____________

- Dinner: ___________ to ____________

6.4.2 Outside these times, it is strictly forbidden to sell and / or serve students. Access to the cafeteria will be closed to students. SECTION 7 – SCHOOL OPERATION RECOVERY COSTS

(a) The Board may charge the successful operator a monthly fee for School Operation Recovery Costs per location as follows:

A. For schools with less than 401 students, NO amount will be charged. B. For schools with more than 400 students, the fee will be calculated based on the Ministry of Education funding formula with applicable taxes.

i For information purposes only, the 2018-2019 Ministry’s annual funding rate is $101.82 per square meter. ii The charged rate will be prorated to the number of days of operations within the month and the kitchen surface area + applicable taxes.

C. The cost per square meter is subject to the Ministry of Education funding formula and therefore

may vary.

D. At time of entering into the contract and prior to the beginning of each new school year, the Board will communicate to the operator the cost per square meter that will be in effect for the school year. (b) The monthly fee will be directly payable to the Board Finance Department. The payment shall

be accompanied by a statement that details the name of the school and the month in which the revenue was obtained.

(c) Enrolment count date: The official enrolment count date will be October 31st of each year. SECTION 8 – EXCLUSIVITY AND EXCEPTIONS 8.1 While this Agreement is in force and effect and so long as the Supplier is not in default hereunder, the Supplier shall have the exclusive right to provide all routine breakfast and lunch services at the School, excluding the operation of any snack food, beverage vending machines or breakfast programs offered by the school not covered under this Agreement. The Supplier acknowledges that it does not have the exclusive right to cater school banquets and other special functions before, during or after the school hours set out in section 6, and may be asked by the Board to bid on such functions. It is agreed that outside caterers or individuals may be employed for such functions. The Supplier further acknowledges that with the prior approval of the Board, charitable and community organizations will be entitled to have access to the cafeteria to use the stoves, sinks and fridges, but not the use of any other cafeteria equipment or supplies. The Supplier shall be entitled to have one (1) employee on duty during such events whose time shall be paid for by the (charitable or community) organizatlon. The Board reserves the right to resolve any disputes which may arise between the Supplier and such organization under this paragraph.


8.2 The Supplier specifically acknowledges and agrees that the Board currently runs or may in the future run a hospitality course or program for its students in respect of which the Board retains the right to permit students to offer food for sale in or around the School premises, including in the School cafeteria. The Supplier acknowledges that such sales by students enrolled in any hospitallty course or program constitutes an exception to the Board's exclusivity rights provided under section 8.1 above, such that the sale of food by students of the Board on School premises shall not constitute a breach of this Agreement. The Board acknowledges and agrees that the Supplier shall not be held liable for any damages, claims, liabilities and expenses which may arise directly or indirectly from the preparation, display or sale of any products by students. The Board shall indemnify and save harmless the Supplier from any and all damages arising directly or indirectly from the sale of food by students. This indemnity shall survive the expiration or sooner termination of this Agreement. 8.3 The Supplier specifically acknowledges and agrees that the Board is a party to other snack and beverage vending agreements for sale or distribution in and about all Board premises and concessions, including the Premises, whether in vending machines or in over-the-counter format, and that the Board in its sole and unfettered discretion may retain these agreements. The Supplier acknowledges it does not have the exclusive right to self snacks and beverages. The Supplier acknowledges that such sales by other snack and beverage vending agreements constitutes an exception to the Board's exclusivity rights provided under section 8.1 above, such that the sale of snacks or beverages under other agreements on School premises shall not constitute a breach of this Agreement. The Board acknowledges and agrees that the Supplier shall not be held liable for any damages, claims, liabilities and expenses which may arise directly or indirectly from the display or sale of snacks or beverages under other agreements. The Board shall indemnify and save harmless the Supplier from any and all damages arising directly or indirectly from the sale of snacks or beverages under other agreements. This indemnity shall survive the expiration or sooner termination of this Agreement. SECTION 9 - COMPLIANCE WITH GOVERNMENTAL AND OTHER REGULATIONS 9.1 The Supplier shall comply with all applicable sanitary, occupational health and safety (including WHMIS), and all other laws, regulations, bylaws, codes, and policies of any competent govemment authority relating to the operation of the School Cafeteria Food Services or to the Supplier's Employees. The Supplier shall forthwith provide written proof of such compliance upon request by the Board. (a) The Supplier shall also agree to inform the Board of any injuries occurring within the leased premises. Injuries requiring medical attention are to be noted and documented as required by the Occupational Health and Safety Act of Ontario. 9.2 Without limiting the generality of Section 9.1, the Supplier shall comply with all legal requirements of the Employment Standards Act ("ESA•) and Occupational Health and Safety Act of Ontario, and related regulations, in respect of the Supplier's Employees. The Supplier shall forthwith provide written proof of such compliance upon request by the Board. 9.3 The Supplier agrees to cause the Supplier's Employees to submit to periodic health examinations that are at least as frequent and as stringent as required by law, and to submit satisfactory evidence of such compliance upon request.


9.4 The Supplier shall observe and conform to all policies, regulations and procedures of the Board including, without limitation, those regulations relating to access to buildings and time and manner of delivery of supplies, and those procedures relating to the awareness and prevention of anaphylactic reactions. In agreeing to comply with laws of govemment and policies of the Board relating to anaphylactic reactions, the Supplier agrees to ensure that: o all personnel are trained to reduce the risk of cross-contamination through the purchasing, handling, preparation and serving of food; o the contents of all foods served in school cafeterias and brought in for special events are clearly identified; o all personnel of the Supplier participates in the school's anaphylaxis training on how to recognize the symptoms of an anaphylactic attack and how to respond to life-threatening allergie reactions. This in-service shall include how to administer medication (e.g. EpiPen); and o where a student has a life-threatening allergy to any foods and where the provider is informed of this allergy, they shall ensure that the notification form is available on file in the Food Service provider's office. 9.5 The Board agrees to provide the names and photos of students who have food related allergies. 9.6 The Supplier shall observe all policies and guidelines of any competent government authority as well as those of the Board, induding, without limitation, those relating to the awareness and prevention of listeriosis and salmonella poisoning. This shall include compliance with the Canadian Food Inspection Agency directions with respect to cleaning, sanitization, food washing, food temperature and food storage. 9.7 Without limiting the generality of Sections 9.1 or 9.4, the Supplier shall observe and comply with all laws and regulations of govemment as well as all policies, guidelines, and procedures of the Board relating to the trans fat prohibitions and nutrltional standards found in the Education Act and associated regulation, O. Reg. 200/08 (Trans Fat Standards), as amended from time at time. 9.8 The Supplier shall comply with the guidelines of the Ministry of Education and any amendments specifically as they relate to Policy/Program Memorandum No. 150: SCHOOL FOOD AND BEVERAGE POLICY . Information regarding PPM 150 is available at the followlng link: http://www.edu .gov.on.ca/eng/healthyschools/policy .html 9.9 The Supplier shall arrange to acquire and maintain at its own expense all licences and permits required for the operation and maintenance of the School cafeteria Food Services. All such licences and permits are to be obtained in the name of the Supplier. The Supplier shall forthwith provide the Board with copies of all such licences and permits. The Supplier covenants and agrees to collect and remit all sales and value-added taxes to the appropriate governmental authority in connection with the operation and maintenance of the School Cafeteria Food Services, and agrees to indemnify and save harmless the Board from all claims, liabilities, expenses and penalties to which it may be subjected on account of the Supplier's failure to perform hereunder. This indemnity shall survive the expiration or termination of this Agreement. 9.10 During the Term, the Supplier shall forthwith notify the Board in writing upon the occurrence of any of the following:


(a) any violation by or order or directive against the Supplier pursuant to the Occupational Health and Safety Act (Ontario) or its associated regulations affecting the Supplier, the Supplier's Employees, or agents of the Supplier providing services at the Food and Catering Services; (b) any organizing drive, voluntary recognition, or proceedings before the Ontario Labour Relations Board for certification of any labour union or employee association relating to or affecting the Supplier's Employees; and (c) information relating to pending strikes, slow·downs or other work stoppages affecting the Supplier's Employees. 9.11 The Supplier acknowledges Regulation 521/01 (Collection of Personal Information) to the Education Act (Ontario) with respect to criminal background checks and offence declarations . The Supplier covenants and agrees to assist the Board in complying with same by providing the Board with a criminal background check covering offences under the Criminal Code of canada, the Controlled Drugs and Substances Act (Canada), and any other criminal offences which would be revealed by a search of the Automated Criminal Records Retrieval System maintained by the RCMP ("Criminal Background Check'’), together with an offence declaration in a Board-approved form for every individual or employee of the Supplier who is to come into direct contact with pupils on a regular basis at the School prior to the occurrence of such direct contact and on or before September 1st of each year thereafter with respect to offence declarations. For the purposes of this Agreement, the Board shall determine, in its sole and unfettered discretion, whether an individual or employee of the Supplier comes into direct contact with pupils on a regular basis at the School. The Supplier agrees to indemnify and save harmless the Board from all claims, liabilities, expenses and penalties to which it may be subjected on account of the Supplier's failure to provide a Criminal Background Check and an offence declaration, as aforesaid. This indemnity shall survive the expiration or termination of this Agreement . In addition, and notwithstanding anything else herein contained, if the Supplier fails to provide a Criminal Background Check and an offence declaration for an individual or employee of the Supplier who is to come into direct contact with pupils on a regular basis at the School, prior to the occurrence of such direct contact, and on or before September 1st in each year thereafter with respect to offence declarations, then the Board shall have the right to forthwith terminate this Agreement without prejudice to any other rights which it may have in this Agreement, in law or in equity. 9.12 The Supplier covenants and agrees to provide, upon the Board’s request, the following information regarding the Supplier's Employees employed at the School, forthwith upon written request from the Board, for the purposes of compliance with Part XIX of the Employment Standards Act(ESA): (a) job classification of each of the Suppliers' Employees; (b) the wage rate actually paid to the employee; (c) a description of the benefits, if any, provided to the employee including the cost of each benefit and the benefit period to which the cost relates; (d) the number of hours that the employee works in a regular non- overtime work week, or if hours vary from week to week, the number of the employee's non-overtime hours for each week that he/she worked during the 13 weeks preceding the date of the request for information;


(e) the date on which the employer hired the employee; (f) any period of employment attributed to the employer under Section 10 of the ESA; (g) the number of weeks that the employee worked at the premises during the 26 weeks preceding the date on which the request was made for the information (the 26-week period shall be calculated without including any period during which the provision of services at the premises was temporarily discontinued, or during which the employee was on a leave under Part XIV of the ESA); (h) a statement indicating whether the employee :

i. is actively employed in providing services at the premises but whose job duties were not primarily performed at the premises during the thirteen (13) weeks immediately preceding the date on which the request was made for the information; or,

ii. is employed, but not actively employed, in providing services at the premises but whose job duties were not primarily performed at the premises during his or her most recent thirteen (13) weeks of active employment.

9.13 Upon expiration or termination of this Agreement, the Suppliers shall provide the Board with the names, residential addresses and telephone numbers of its Employees employed at the School. The Board shall receive such information in confidence pursuant to the provisions of the ESA. SECTION 10 - INDEMNITY AND INSURANCE 10.1 The Supplier shall indemnify and save harmless the Board from any and all damages, claims, liabilities and expenses which the Board may be called upon to pay or to which it may be subjected by reason of any act or omission, including without limitation, any act of negligence committed by the Supplier, or any of its employees or agents resulting from the provision of services provided for in this Agreement. This indemnity shall survive the expiration or termination of this Agreement. 10.2 Comprehensive general public liability insurance: At all times during the Term, the Supplier shall maintain at its own expense, comprehensive general public liability insurance against claims for personal injury or death and property damage or loss arising out of all operations of the Supplier. Such insurance shall be placed with an insurer and on terms acceptable to the Client. This insurance shall protect the Supplier to an amount not less than $5,000,000 per occurrence, with no annual aggregate limit, and the Client shall be an additional insured in the insurance policy. The insurance policy or policies shall contain a cross-liability clause protecting the Client against claims by the Supplier as if the Client were separately insured and protecting the Supplier against claims by the Client as if the Supplier were separately insured together with a severability of interests clause. The insurance will contain a clause that it will not be cancelled or changed without the Client first having received not less than thirty (30) days written notice of such cancellation or change. 10.3 Copies of Policies: The Supplier covenants to provide to the Client upon written request, a copy of each policy of insurance placed by the Supplier. 10.4 Mutual Release: The Supplier, the Client each hereby releases the other and those for whom the other is responsible in law in respect of all losses, damages, injuries or claims, respectively, unless claims arises out of their sole negligence.


10.5 The Supplier agrees to provide evidence of adequate fire and theft insurance to cover its supplies and property, including money, which at any time may be on the Board's premises. 10.6 The Supplier shall be liable for any loss or damage to the School Cafeteria Food Services or any of the equipment, and which loss, damage or injury is or may be caused by or arise out of, either wholly or in part, the negligence of the Supplier and/or its officers, employees or agents. 10.7 At the expiration or termination of this Agreement, the Supplier shall return to the Board the School Cafeteria Food Services facilities and all equipment furnished by the Board in the same condition in which it was received, except for ordinary wear and tear, and except for any loss or damage by fire, flood, act of God or other unavoidable occurrence. The Supplier shall not be responsible for loss or damage to the site or Client Equipment resulting from the act or omission of any person or persons, howsoever caused, except for loss or damage resulting from the negligence of the Supplier 's employees, agents or representatives. 10.8 The Client expressly acknowledges that all the Supplier Signature Programs and all signage, uniforms, recipes, menus, meal plans, manuals, computer programs, software and other information, equipment, materials or goods of any nature supplied by the Supplier are the sole property of the Supplier and that all such information, equipment, materials and goods have been made available by the Supplier for use at the Sites during the term of this Agreement only. The Client shall return all such information, equipment, materials and goods, and any copies or reproductions thereof, to the Supplier on the effective date of termination of this Agreement. SECTION 11 - RELATIONSHIP OF THE BOARD AND THE SUPPLIER 11.1 This Agreement is intended to and does create only the relationship of independent contracter between the Board and the Supplier and does not establish between them any relationship as partners or co-venturers, employee and employer, or principal or his or her designate and agent. In furtherance of this understanding, the parties agree as follows: (a) Supplier shall have no authority hereunder or otherwise to represent that it is an agent of the Board except as an independent contractor, to accept any order other than for emergency requirements, to enter into any Contract or Agreement, to make any representations or warranties of any sort, or to assume or create any obligation, express or implied, on behalf of or binding upon, or purportedly binding upon, the Board; (b) Supplier shall not be entitled to receive from the Board any benefits whatsoever and the Board will not be required to make contributions for unemployment insurance, Canada Pension, Worker's Compensation and other simliar levies with respect to any persons employed by the Supplier; (c) except as otherwise expressly provided in this Agreement, the Supplier shall at all times be free from the control of the Board as to the manner in which it shall conduct its business; and (d) any person whom the Supplier may engage as an agent, employee, or otherwise, to act in connection with the Supplier's activities as such or otherwise, shall act solely on behalf of the Supplier and not the Board, shall be the Supplier's employee or agent and not that of the Board and shall be paid solely by the Supplier.


11.2 The Supplier and the Board shall incur no liability for failure to comply with the terms of this Agreement to the extent that such failure results from acts or events beyond its reasonable contol, including but not limited to strikes, power for fuel shortage, fires, or acts of God. SECTION 12 - REPRESENTATIONS AND WARRANTIES RELATED TO LABOUR MATTERS 12.1 The Supplier covenants, represents and warrants to the best of its knowledge as follows, and it acknowledges that the Board is relying upon such covenants, representations and warranties in connection with entering into this Agreement with the Supplier: There is no:

(i) collective agreement existing between the Suppliers and a Labour Union; and (ii) unfair labour practice complaint under the Ontario Labour Relations Act against the Supplier

pending before a provincial labour tribunal or any simliar agency or body having jurisdiction thereof. 12.2 The Supplier acknowledges and agrees that in the event that a labour issue arises subsequent to the effective date of this Agreement, which prevents the Supplier from operating the School Cafeteria Food Services, including but not limited to a strike or situation described under Section 12.1 above, the Board shall have the right, but not the obligation, to operate the School Cafeteria Food Services. SECTION 13 - TERMINATION 13.1 Subject to Section 13.2 hereof, the Board shall have the right to forthwith terminate this Agreement without prejudice to any other rights which it may have in this Agreement, in law or in equity, upon the occurrence of any one or more of the following events (hereinafter called a "Default"): (a) Supplier defaults in the performance of any of its obligations provided for in this Agreement or in the Schedules attached hereto; (b) Supplier fails to conform to any relevant federal, provincial, or municipal law, regulation, by-law or other requirement, including, without limitation, any applicable health and safety act or regulation; or, (c) Supplier are unable to pay its debts when due, makes any assignment for the benefit of creditors, files any petition under the bankruptcy or insolvency laws of any jurisdiction, has a receiver or trustee to be appointed for its business or partners, or is adjudicated to be bankrupt or insolvent. 13.2 In the event of Default pursuant to Section 13.1(a) of this Agreement, the Board may serve written notice of such default or contravention to the Supplier. If within ten (10) days of the date of receipt of such notification the Supplier fails to rectify the default or cease the contravention, the Board may terminate this Agreement by providing the Suppliers with twenty (20) days' notice of termination. 13.3 Either party may at any time terminate this Agreement without cause upon providing ninety (90) days' prior written notice to the other party.


SECTION 14 - NOTICE 14.1 Any written notice required hereunder shall be sufficient if given by personal delivery, prepaid registered post, email or other similar form of communication addressed to the Board at the contact address provided in SECTION 1 – DESCRIPTION AND CONTACTS. 14.2 Any such notice shall be deemed to have been effectively given, if sent by email or other similar form of telecommunication, on the next business day following such transmission, or if delivered personally, on the day of actual delivery thereof, and if made or given by registered mail, on the fifth day, other than a Saturday, Sunday or Statutory Holiday in Ontario, following the deposit thereof in the mail. If the party giving any notice knows or ought to reasonably know of any difficulties with the postal system which might affect the delivery of the mail, any such notice will not be mailed but will be made or given by personal delivery. SECTION 15 - ASSIGNMENT AND SUBCONTRACTING 15.1 This Agreement shall not be assigned by the Supplier without the prior written consent of the Board. The transfer or issuance of shares of the Supplier sufficient to give control of the Supplier to anyone other than the present shareholder or shareholders shall, for the purpose of this Agreement, be deemed to be an assignment of this agreement requiring the consent of the Board. The Supplier shall, at the request of the Board from time to time, provide the Board with a statutory declaration in a form satisfactory to the Board acting reasonably, wherein an officer of the Supplier discloses whether or not there has been any change of control. 15.2 The Supplier shall not use subcontractors to perform any of its obligations hereunder without the prior written consent of the Board. In the event that such consent is granted, the Supplier agrees to remain primarily liable for compliance with all provisions hereof. 15.3 Except as provided in this section, none of the rights or obligations hereunder shall be assignable or transferable by the Board without the prior written consent of the Supplier. SECTION 16 - GENERAL PROVISIONS 16.1 Fire Safety Plan: The Supplier shall: (a) familiarize itself with the conditions of the Fire Safety Plan of the Ontario Fire Code (Regulation 788/97 of the Fire Marshals Act, S.R.O. 1990, as amended); (b) comply at all times, with all the conditions of the Fire Safety Plan; and (c) compensate for, and hold the Board harmless from, unless there has been negligence on the part of the Board, any claim, legal action, costs and expenses whatsoever, resulting from or related to any viciation of said Fire Safety Plan by the Lessee, its representatives ,employees, legal representatives or guests. The Board carries ALL Risk replacement cost property insurance through OSBIE. Fire is an insured peril. Annual inspection of fire extinguishiing system are to be conducted.


16.2 Safety Measures: The Supplier shall adopt the applicable safety measures in order to protect the Premises against damages resulting from vandalism and property violation. 16.3 Board's Mission and Vision: The Supplier agrees to ensure that any activities on Premises shall respect the mission and vision of the Conseil scolaire Catholique Mon Avenir. 16.4 French language Requirement: The Supplier agrees to use its best efforts to recruit qualified staff and where possible hire French speaking employees while respecting the francophone culture of the Board. 16.5 Audit: The Supplier shall provide the Board with yearly reports summarising all sales of products, such reports to be substantiated by velocity reports accompanying same.


Annex 1 List of the Board’s equipment


Annex 2 List of the Supplier’s equipment

165A

CORRIDOR

C108

FE

C

FEC CJ

K

FAMILY STUDIES /

FOOD CLASSROOM

163

PREP. AREA

163A

KITCHEN

171

KITCHEN

JAN. RM.

171B

STORAGE

171A

CORRIDOR

C108

EQUIPMENT LIST & SERVICES

K

Revision/Submission

This drawing, as an instrument of service, is the property of the

Architect/Engineer and may not be reproduced without their

permission and unless the reproduction carries their name. All design

and other information shown on this drawing are for the use on the

specified project only and shall not be used otherwise without written

permission of the Architect/Engineer.

Written dimensions shall have precedence over scaled dimensions.

Contractors shall verify and be responsible for all dimensions and

conditions on the job and the Architect/Engineer shall be informed of

any variations from the dimensions and conditions shown on the

drawing. Shop drawings shall be submitted to the Architect/Engineer

for approval before proceeding with fabrication.

IBI GROUP ARCHITECTS

200 - 9133 Leslie Street

Richmond Hill, ON L4B 4N1 Canada

tel: (905) 763-3451 fax: (905) 763-7845

ibigroup.com

Seal

Project Title

Sheet Title

CAD File

Scale Date

Drawn CHK

Project Number Drawing Number

Defining the cities of tomorrow

3/6/2015 11:58:10 A

M

1 : 50

JOB

No.36485

ÉCOLE SECONDAIRE

CATHOLIQUE

PETERBOROUGH

CSDCCS

2015-04-20

TR TR

K1

2350 WOODGLADE BOULEVARD,

PETERBOROUGH ONTARIO

N

Project

No. Date Description

1 ISSUED FOR TENDER

FOODSERVICE

EQUIPMENT PLAN &

SERVICE LIST

FAX(416)447-5380

Toronto, Ont.M3B 2W71262 Don Mills Rd. Suite 99

TEL(416)447-6483

MAY 15, 2015

2 ISSUED FOR TENDERAUG. 13, 2015

3 ISSUED FOR TENDEROCT. 7, 2015

4 ISSUED FOR CONSTRUCTIONJUNE 17, 2016


ANNEXE : NORMES D’ALIMENTATION POUR LES ÉCOLES DE L’ONTARIO

Lire les informations sur l’étiquette de l’aliment – surtout le tableau de la valeur nutritive et la liste des ingrédients – puis comparer ces informations avec les critères nutritionnels ci-dessous pour établir si l’aliment ou la boisson peut être vendu dans les écoles.

Les produits dans la catégorie Vendre le plus doivent constituer au moins 80 % de tous les choix d’aliments et au moins 80 % de tous les choix de boissons à vendre dans les lieux scolaires, quels qu’en soient l’endroit, le programme et l’occasion.

Les produits dans la catégorie Vendre moins ne doivent constituer pas plus de 20 % de tous les choix d’aliments et pas plus de 20 % de tous les choix de boissons à vendre dans les lieux scolaires, quels qu’en soient l’endroit, le programme et l’occasion.

Normes d’alimentation concernant la nourriture

Toute nourriture vendue dans les écoles doit satisfaire aux Normes relatives aux gras trans décrites dans le Règlement de l’Ontario 200/08 applicable en vertu de la Loi sur l’éducation.

Légumes et fruits

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit. Voir la partie « Normes d’alimentation concernant les boissons » pour connaître les critères nutritionnels des jus et mélanges de jus de légumes et de fruits. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Légumes et fruits frais, surgelés, en conserve ou déshydratés

Le légume ou le fruit est indiqué en premier sur la liste des ingrédients et gras : ≤ 3 g et sodium : ≤ 360 mg

Exemples Légumes frais ou surgelés avec peu ou pas de sel ajouté Fruits frais ou surgelés sans ajout de sucre Légumes en conserve Fruits en conserve dans un jus ou un léger sirop Compote de pommes non sucrée Certains produits surgelés à base de pommes de terre à faible teneur en gras, y compris frites

Certains fruits déshydratés et pâte de fruits déshydratée à 100 %*

Le légume ou le fruit est indiqué en premier sur la liste des ingrédients et gras : ≤ 5 g et gras saturés : ≤ 2 g et sodium : ≤ 480 mg

Exemples Certains fruits déshydratés et pâte de fruits déshydratée à 100 %

Légumes et fruits légèrement assaisonnés ou en sauce Certains assortiments de légumes préparés

Le sucre** est indiqué en premier sur la liste des ingrédients ou gras : > 5 g ou gras saturés : > 2 g ou sodium : > 480 mg

Exemples Produits à base de légumes ou de fruits préparés avec une plus forte teneur en gras, en sucre ou en sel, y compris les légumes frits

Certains produits emballés surgelés et produits à base de pommes de terre frites, y compris les pommes de terre rissolées et les frites

Certaines collations aux fruits faites à base de jus (bonbons gélifiés, roulés aux fruits)


Légumes et fruits (fin)


Tomates en conserve et produits à base de tomates


Exemples Certaines tomates entières, écrasées ou en morceaux Certaines sauces pour pâtes alimentaires


Exemples Tomates entières, écrasées ou en morceaux avec une teneur plus forte en gras ou en sodium

Sauce pour pâtes alimentaires avec une teneur plus forte en gras ou en sodium

Croustilles de légumes et de fruits


Exemples Certaines croustilles de légumes (p. ex. pomme de terre, carotte) à faible teneur en gras et en sodium Certaines croustilles de fruits (p. ex. banane, pomme, poire) à faible teneur en gras et en sodium


Exemples Certaines croustilles de légumes (p. ex. pomme de terre, carotte)

Certaines croustilles de fruits (p. ex. banane, pomme, poire)


Exemples Certaines croustilles de légumes ayant une teneur plus forte en gras ou en sodium

Certaines croustilles de fruits ayant une teneur plus forte en gras ou en sodium

* Les aliments à forte teneur en glucides et en féculents (naturels ou ajoutés) peuvent laisser entre les dents des particules qui peuvent présenter un risque pour la santé dentaire. Au nombre des choix de légumes et de fruits particulièrement préoccupants, mentionnons les pâtes de fruits déshydratées, les fruits secs et les croustilles (de pommes de terre et autres). On suggère de ne manger ces aliments que durant les repas et de réserver pour les collations les aliments qui sont vite éliminés de la bouche, tels que les légumes ou les fruits frais (crus ou cuits), en conserve ou surgelés. ** Repérer d’autres mots qui représentent le sucre (glucide), tels que glucose, fructose, sucrose, dextrose, dextrine, sirop de maïs, sirop d’érable, sucre de canne, miel et jus de fruits concentré.


Produits céréaliers



Pain Le blé entier ou autre céréale entière est indiqué en premier sur la liste des ingrédients et gras saturés : ≤ 2 g et sodium : ≤ 240 mg et fibres : ≥ 2 g

Exemples Pain de blé entier ou de céréales entières, y compris petits pains au lait, bagels, muffins anglais, petits pains, naans, pitas, tortillas, chapattis, rotis, bannock

Pâte à pizza et pain plat à base de blé entier ou de céréale entière

gras saturés : ≤ 2 g et sodium : ≤ 480 mg

Exemples Pain à base de farine blanche (enrichie), y compris petits pains au lait, bagels, muffins anglais, petits pains, naans, pains pitas, tortillas, chapattis, rotis, bannock

Pâte à pizza à base de farine blanche (enrichie)

gras saturés : > 2 g ou sodium : > 480 mg

Exemples Pain blanc ayant une teneur élevée en gras ou en sodium

Certains pains, scones et biscuits au fromage

Pâtes alimentaires, riz et autres céréales


Exemples Pâtes de blé entier ou de farine blanche (enrichie), y compris semoule de couscous

Riz blanc, brun ou sauvage, pâtes à base de riz ou de sarrasin (soba)

Quinoa, boulgour, blé en grains, épeautre et autres céréales entières


Exemples Certaines pâtes alimentaires, riz et céréales


Exemples Certaines pâtes alimentaires, riz et céréales ayant une teneur plus forte en gras, en gras saturés ou en sodium


Produits céréaliers (fin)


Aliments cuits au four


Exemples Certains muffins, biscuits, barres à base de céréales Certaines gaufres et crêpes de blé entier ou de céréales entières


Exemples Certains muffins, biscuits, barres à base de céréales, collation (snack)

Certaines gaufres et crêpes

gras : > 10 g ou gras saturés : > 2 g ou fibres : < 2 g

Exemples La plupart des croissants, feuilletés danois, gâteaux, beignets, tartes, chaussons, pâtisseries

Certains biscuits et carrés

Collations à base de céréales


Exemples Certains craquelins, croustilles de pita et pains plats de céréales entières

Certains craquelins et maïs soufflé emballés


Exemples Certains craquelins, bretzels et maïs soufflé


Exemples Craquelins, bretzels et maïs soufflé à forte teneur en gras et en sodium

La plupart des croustilles de maïs et autres mélanges à collation

Céréales La céréale entière ou le blé entier est indiqué en premier sur la liste des ingrédients et gras saturés : ≤ 2 g et fibres : ≥ 2 g

Exemples Certaines céréales pour petit‐déjeuner, y compris avoine et certains granolas et céréales (servies froides) et riches en fibres

Le blé entier ou autre céréale entière n’est pas indiqué en premier sur la liste des ingrédients ou gras saturés : > 2 g ou fibres : < 2 g

Exemples Certaines céréales pour petit‐déjeuner


Lait et substituts

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients qui figurent sur l’étiquette du produit. Voir la partie « Normes d’alimentation concernant les boissons » pour connaître les critères nutritionnels à suivre pour le lait liquide et ses substituts liquides.


Yogourt, kéfir gras : ≤ 3,25 % MG* ou ≤ 3 g

Exemples Yogourt nature et parfumé, y compris le yogourt en tube

gras : > 3,25 % MG ou > 3 g

Exemples Yogourt à forte teneur en gras, tel que le yogourt de type balkan

Fromage** gras : ≤ 20 % MG et sodium : ≤ 360 mg et calcium : ≥ 15 % VQ***

Exemples Fromages à faible teneur en gras et en sodium, y compris mozzarella partiellement écrémée, cheddar léger, certains fromages suisses et ricottas

sodium : ≤ 480 mg et calcium : ≥ 15 % VQ

Exemples La plupart des fromages durs et mous non fondus, y compris cheddar, mozzarella, brick, parmesan, certaines fétas, Monterey jack, havarti, gouda; fromage cottage, fromage en grains et bâtonnets au fromage

sodium : > 480 mg ou calcium : < 15 % VQ

Exemples Certains produits fromagers à base de pâte fondue La plupart des fromages à la crème

Desserts à base de lait

gras : ≤ 5 g et sodium : ≤ 360 mg et calcium : ≥ 5 % VQ

Exemples Certains yogourts glacés, flans, crèmes anglaises, lait glacé, glaces italiennes

gras : > 5 g ou sodium : > 360 mg ou calcium : < 5 % VQ

Exemples Certaines crèmes anglaises La plupart des yogourts glacés à forte teneur en gras et en sucre, y compris crème glacée, barres, gâteaux et sandwichs de crème glacée

* MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. ** Encourager les choix de fromage à faible teneur en matières grasses *** VQ = valeur quotidienne


Viandes et substituts



Viande fraîche ou congelée


Exemples Viande hachée extra maigre Bœuf, chevreau, agneau, porc et volailles maigres

Certaines préparations de poulet en lanières ou en croquettes panées

Certaines croquettes de viande maigre Certaines galettes de viande maigre


Exemples Viande hachée maigre Bœuf, chevreau, agneau, porc, volaille Certaines préparations de poulet en lanières ou en croquettes panées

Certaines croquettes de viande Certaines galettes de viande


Exemples Viande à forte teneur en gras et en sodium, y compris ailes de poulet, bacon, côtes de porc et de bœuf

Certaines saucisses de Francfort La plupart des bâtonnets de peperoni La plupart des produits à base de bœuf ou de dinde séchée et salée

Charcuterie gras : ≤ 5 g et sodium : ≤ 480 mg





Exemples Charcuterie riche en gras et en sodium

Poisson* gras : ≤ 8 g et sodium : ≤ 480 mg

Exemples Poisson frais, surgelé ou en conserve


Exemples Certains poissons surgelés et pannés (p. ex. bâtons de poisson)

Poissons frais, surgelés ou en conserve


Exemples Certains poissons panés ou enrobés de pâte à frire à forte teneur ajoutée en gras et en sodium

Poissons frais ou surgelés à forte teneur en mercure*

Œuf gras : ≤ 7 g et sodium : ≤ 480 mg



Viandes et substituts (fin)


Noix, graines (nature, en beurre)

non enrobés de bonbon, de chocolat, de sucre ou de yogourt et sodium : ≤ 480 mg

Exemples Beurres de noix, de légumineuses et de graines, y compris d’arachides, d’amandes, de noix, de graines de soja, de sésame et de tournesol

Noix et graines, y compris amandes, noix, arachides, graines de tournesol, de citrouille (pépitas)

enrobé de bonbon, de chocolat, de sucre ou de yogourt ou sodium : > 480 mg

Exemples Noix enrobées Certaines noix grillées et salées

Substituts à la viande, tels que tofu, haricots et lentilles

gras : ≤ 8 g et sodium : ≤ 480 mg et protéines : ≥ 10 g

Exemples Certaines galettes, lanières, croquettes, saucisses de Francfort et saucisses diverses de légumes, de tofu et de tempeh

Haricots et lentilles

gras : > 8 g ou sodium : > 480 mg ou protéines : < 10 g

Exemples Certains produits à base de légumes à forte teneur en sodium

Certains substituts à la viande à forte teneur en gras et en sodium ou à faible teneur en protéines

* Certain types de poissons peuvent avoir une teneur en mercure dangereuse pour la santé humaine. Le poisson pêché dans les lacs et rivières de la région peut avoir une teneur en mercure différente de celle du poisson vendu dans le commerce. Le thon en conserve dit « pâle » a généralement une plus faible teneur en mercure que n’en ont le thon « blanc » ou le « albacore (germon) ». Consulter le site Web de Santé Canada pour connaître la mise à jour régulière à ce sujet et la liste des poissons à faible teneur en mercure à www.hc‐sc.gc.ca/fn‐an/securit/chem‐chim/environ/mercur/cons‐adv‐etud‐fra.php.


Plats composés Remarque : Les plats composés sont des produits qui contiennent plus d’un ingrédient de base.

Plats composés assortis d’un tableau de valeur nutritive

Comparer les critères nutritionnels ci‐dessous au tableau de valeur nutritive et à la liste des ingrédients donnés par le fournisseur. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Plat principal (p. ex. pizza surgelée, sandwich, pâtes alimentaires, hot dogs)



gras : > 15 g ou gras saturés : > 7 g ou sodium : > 960 mg ou fibres : < 2 g ou protéines : < 7 g

Soupe gras : ≤ 3 g et sodium : ≤ 720 mg et fibres : ≥ 2 g




gras : ≤ 5 g et gras saturés : ≤ 2 g et sodium : ≤ 360 mg et fibres : ≥ 2 g




Plats composés (fin)

Plats composés sans tableau de valeur nutritive

Pour chaque ingrédient du plat, consulter, dans cette annexe, les critères nutritionnels du groupe alimentaire correspondant à l’ingrédient. Les aliments devraient toujours être préparés d’une manière saine, c’est‐à‐dire cuits avec peu ou pas d’ajout de matières grasses ni de sodium, comme par exemple cuits au four, au barbecue, au four à micro‐ondes, à la vapeur, sautés, braisés, bouillis, grillés, rôtis ou pochés.


Plat principal (p. ex. pizza, sandwich, pâtes alimentaires, hot dogs)

Tous les ingrédients de base* appartiennent à la catégorie Vendre le plus.



Soupe Tous les ingrédients de base appartiennent à la catégorie Vendre le plus.




Tous les ingrédients de base appartiennent à la catégorie Vendre le plus.



* Un ingrédient de base est tout produit indiqué dans un des groupes figurant dans les normes d’alimentation, c’est‐à‐dire les groupes Légumes et fruits, Produits céréaliers, Lait et substituts, et Viandes et substituts. Toutes les garnitures pour pizza sont considérées comme des ingrédients de base.


Ingrédients divers

Ingrédients secondaires Les ingrédients ci‐dessous sont considérés comme secondaires et sont utilisés en faible quantité comme indiqué dans « Portion ». Choisir des produits à faible teneur en gras et en sodium.

Ingrédients Portion Condiments et tartinades ≤ 15 ml (1 c. à soupe) Sauces ≤ 60 ml (4 c. à soupe) Trempettes ≤ 30 ml (2 c. à soupe) Matières grasses ≤ 5 ml (1 c. à thé) Huiles et sauces à salade ≤ 15 ml (1 c. à soupe) Autres ingrédients (p. ex. copeaux de chocolat, noix de coco, olives, parmesan)

≤ 15 ml (1 c. à soupe)

Produits divers dont la vente n’est pas permise dans les écoles (exemples de confiseries) Bonbons Chocolat Barres énergétiques Bonbons à la réglisse Gomme à mâcher Bonbons gélifiés Sucettes glacées et tubes de jus de fruit glacé non préparés avec 100 % de jus de fruit


Normes d’alimentation concernant les boissons

Les normes d’alimentation concernant les boissons sont présentées séparément pour les écoles élémentaires et pour les écoles secondaires. Toutes les boissons vendues dans les écoles doivent doit satisfaire aux Normes relatives aux gras trans décrites dans le Règlement de l’Ontario 200/08 applicable en vertu de la Loi sur l’éducation.

Boissons – Écoles élémentaires



Eau ordinaire Lait et boissons à base de lait (nature ou parfumé)

gras : ≤ 2 % MG* ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ** et volume du contenant : ≤ 250 ml


Boissons au yogourt gras : ≤ 3,25 % MG ou ≤ 3 g et volume du contenant : ≤ 250 ml

gras : > 3,25 % MG ou > 3 g ou volume du contenant : > 250 ml

Lait de soja et autres boissons, substituts du lait (nature ou parfumé)

enrichi de calcium et de vitamine D et volume du contenant : ≤ 250 ml

non enrichi ou volume du contenant : > 250 ml


jus à 100 %, avec pulpe ou en purée et non sucré, sans ajout de sucre et volume du contenant : ≤ 250 ml

< 100 % de jus, pulpe ou purée ou ayant du sucre dans la liste des ingrédients ou volume du contenant : > 250 ml

Chocolat chaud gras : ≤ 2 % MG ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ et volume du contenant : ≤ 250 ml


Café et thé tout café et thé Thé glacé tout thé glacé Boissons énergisantes toute boisson énergisante Boissons pour sportifs toute boisson pour sportifs Autres boissons (p. ex. boissons gazeuses, eau parfumée, boissons avec jus comme limonade, orangeade)

toute autre boisson

* MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. ** VQ = valeur quotidienne


Boissons - Écoles secondaires



Eau ordinaireLait* et boissons à base de lait (nature ou parfumé)

gras : ≤ 2 % MG** ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ***


Boissons au yogourt gras : ≤ 3,25 % MG ou ≤ 3 g gras : > 3,25 % MG ou > 3 g

Lait de soja et autres boissons avec substituts du lait (nature ou parfumé)

enrichi de calcium et de vitamine D non enrichi


jus à 100 %, avec pulpe ou en purée et non sucré, sans ajout de sucre

< 100 % de jus, pulpe, ou purée ou ayant du sucre dans la liste des ingrédients

Chocolat chaud gras : ≤ 2 % MG ou ≤ 5 g et sucre : ≤ 28 g et calcium : ≥ 25 % VQ


Café et thé décaféiné caféiné Thé glacé teneur en calories : ≤ 40

et décaféiné teneur en calories : > 40 ou caféiné

Boissons énergisantes toute boisson énergisante Boissons pour sportifs toute boisson pour sportifs Autres boissons (p. ex. boissons gazeuses, eau parfumée; boissons avec jus comme limonade, orangeade)

teneur en calories : ≤ 40 et sans caféine

teneur en calories : > 40 ou caféiné

*Le lait peut être vendu dans des contenants de plusieurs portions.

** MG = Matière grasse du lait. La quantité est indiquée en haut de l’étiquette du produit. *** VQ = valeur quotidienne


APPENDIX: NUTRITION STANDARDS FOR ONTARIO SCHOOLS

Read the information on the food label – particularly the Nutrition Facts table and the ingredient list – and compare this information with the nutrition criteria outlined below in order to determine whether a food or beverage may be sold at the school.

Products in the “Sell Most” category must make up at least 80 per cent of all food choices and at least 80 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Products in the “Sell Less” category must make up no more than 20 per cent of all food choices and no more than 20 per cent of all beverage choices that are available for sale in all venues, through all programs, and at all events on school premises.

Nutrition Standards for Food

All food sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Vegetables and Fruit

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section “Nutrition Standards for Beverages” for the nutrition criteria for vegetable and fruit juices and juice blends. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Fresh, Frozen, Canned, and Dried Vegetables and Fruit

Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 3g and Sodium: ≤ 360mg

Examples:

Fresh or frozen vegetables with little or no added salt

Fresh or frozen fruit with no added sugar Canned vegetables Canned fruit packed in juice or light syrup Unsweetened apple sauce Some low‐fat frozen potato products, including French fries

Some dried fruit and 100% fruit leathers*

Vegetable or fruit is the first item on the ingredient list and Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 480mg

Examples: Some dried fruit and 100% fruit leathers Lightly seasoned or sauced vegetables and fruit Some prepared mixed vegetables

Sugar** is the first item on the ingredient list or Fat: > 5g or Saturated fat: > 2g or Sodium: > 480mg

Examples: Vegetable and fruit products prepared with higher amounts of fat, sugar, and/or salt, including deep‐fried vegetables

Some packaged frozen and deep‐fried potato products, including hash browns and French fries

Some fruit snacks made with juice (e.g., gummies, fruit rolls)


Vegetables and Fruit (cont.)


Canned Tomatoes and Tomato‐Based Products


Examples:

Some whole, crushed, or diced tomatoes Some pasta sauce


Examples: Whole, crushed, or diced tomatoes that are higher in fat or sodium

Pasta sauce that is higher in fat or sodium

Vegetable and Fruit Chips


Examples: Some lower‐fat, lower‐sodium vegetable chips (e.g., potato, carrot)

Some lower‐fat, lower‐sodium fruit chips (e.g., banana, apple, pear)


Examples: Some vegetable chips (e.g., potato, carrot) Some fruit chips (e.g., banana, apple, pear)


Examples: Some vegetable chips that are higher in fat or sodium

Some fruit chips that are higher in fat or sodium

*Food high in sugars and starches (natural or added) can leave particles clinging to the teeth and put dental health at risk. Vegetable and fruit choices of particular concern include fruit leathers, dried fruit, and chips (potato or other). It is suggested that these foods be eaten only at meal times and that foods that clear quickly from the mouth be eaten at snack times, such as fresh (raw or cooked), canned, or frozen vegetables or fruit. **Look for other words for sugar, such as glucose, fructose, sucrose, dextrose, dextrin, corn syrup, maple syrup, cane sugar, honey, and concentrated fruit juice.


Grain Products

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Bread Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Sodium: ≤ 240mg and Fibre: ≥ 2g

Examples:

Whole grain breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock

Whole grain pizza dough and flatbread

Saturated fat: ≤ 2g and Sodium: ≤ 480mg

Examples: White (enriched) breads, including buns, bagels, English muffins, rolls, naan, pitas, tortillas, chapattis, rotis, bannock

White (enriched) pizza dough

Saturated fat: > 2g or Sodium: > 480mg

Examples: White breads that are higher in fat or sodium Some cheese breads, scones, and biscuits

Pasta, Rice, and Other Grains


Examples: Whole wheat or white (enriched) pasta, including couscous

White, brown, and wild rice, rice noodles, and soba noodles

Quinoa, bulgur, wheat berries, spelt, and other whole grains


Examples: Some pasta, rice, and other grains


Examples: Some pasta, rice, and other grains that are higher in fat, saturated fat, or sodium

Baked Goods Fat: ≤ 5g and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples:

Some muffins, cookies, grain‐based bars Some whole grain waffles and pancakes

Fat: ≤ 10g and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples: Some muffins, cookies, grain‐based bars, snacks Some waffles and pancakes

Fat: > 10g or Saturated fat: > 2g or Fibre: < 2g

Examples: Most croissants, danishes, cakes, doughnuts, pies, turnovers, pastries

Some cookies and squares


Grain Products (cont.)


Grain‐Based Snacks


Examples:

Some whole grain crackers, pita chips, and flatbreads

Some packaged crackers and popcorn


Examples: Some crackers, pretzels, and popcorn


Examples: Crackers, pretzels, and popcorn higher in fat and sodium

Most corn chips and other snack mixes

Cereals Whole grain is the first item on the ingredient list and Saturated fat: ≤ 2g and Fibre: ≥ 2g

Examples: Some breakfast cereals, including oatmeal, some granola, and cold cereals containing fibre

Whole grain is not the first item on the ingredient list or Saturated fat: > 2g or Fibre: < 2g

Examples: Some breakfast cereals


Milk and Alternatives

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list on the food label. See the section “Nutrition Standards for Beverages” for the nutrition criteria for fluid milk and fluid milk alternatives.


Yogurt/Kefir Fat: ≤ 3.25% M.F.* or ≤ 3g

Examples:

Plain and flavoured yogurt, yogurt tubes

Fat: > 3.25% M.F. or > 3g

Examples: Yogurt higher in fat, such as Balkan‐style

Cheese** Fat: ≤ 20% M.F. and Sodium: ≤ 360mg and Calcium: ≥ 15% DV***

Examples: Cheeses lower in fat and sodium, including part‐skim mozzarella, light cheddar, some Swiss and ricotta

Sodium: ≤ 480mg and Calcium: ≥ 15% DV

Examples: Most hard and soft, non‐processed cheese, including cheddar, mozzarella, brick, parmesan, some feta, Monterey jack, havarti, and gouda; cottage cheese, cheese curds, and cheese strings

Sodium: > 480mg or Calcium: < 15% DV

Examples: Some processed cheese products Most cream cheese

Milk‐Based Desserts

Fat: ≤ 5g and Sodium: ≤ 360mg and Calcium: ≥ 5% DV

Examples: Some frozen yogurt, puddings, custards, ice milk, gelato

Fat: > 5g or Sodium: > 360mg or Calcium: < 5% DV

Examples: Some puddings Most frozen desserts high in fat and sugar, including ice cream, ice cream bars, ice cream cakes, and ice cream sandwiches

*M.F. = Milk Fat. The amount can be found on the front of the food label. **Encourage selection of lower‐fat cheese options. ***DV = Daily Value.


Meat and Alternatives

Compare the nutrition criteria below with the Nutrition Facts table and ingredient list on the food label. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Fresh and Frozen Meat


Examples: Extra‐lean ground meat Lean beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some lean meatballs Some lean hamburger patties


Examples: Lean ground meat Beef, goat, lamb, pork, or poultry Some breaded chicken strips and nuggets Some meatballs Some hamburger patties


Examples: Meat that contains higher amounts of fat or sodium, including chicken wings, bacon, pork and beef ribs

Some wieners Most pepperoni sticks Most beef/turkey jerk products

Deli (Sandwich) Meat






Examples: Deli meat higher in fat or sodium

Fish Fat: ≤ 8g and Sodium: ≤ 480mg

Examples: Fresh, frozen, or canned fish


Examples: Some frozen, breaded fish (e.g., fish sticks) Fresh, frozen, or canned fish


Examples: Some breaded or battered fish higher in added fat or sodium

Fresh or frozen fish with a higher mercury content*

Eggs Fat: ≤ 7g and Sodium: ≤ 480mg



Meat and Alternatives (cont.)


Nuts, Protein Butters, and Seeds

Not coated with candy, chocolate, sugar, or yogurt and Sodium: ≤ 480mg

Examples:

Nut, legume, and seed butters, including peanut, almond, walnut, soy, sesame, and sunflower

Nuts and seeds, including almonds, walnuts, peanuts, sunflower seeds, pumpkin seeds (papitas)

Coated with candy, chocolate, sugar, and/or yogurt or Sodium: > 480mg

Examples: Coated nuts Some roasted and salted nuts

Meat Alternatives, such as Tofu, Beans, and Lentils

Fat: ≤ 8g and Sodium: ≤ 480mg and Protein: ≥ 10g

Examples: Some vegetarian burgers, simulated meat strips, veggie meatballs, veggie ground round, veggie wieners and sausages, tofu and tempeh

Beans and lentils

Fat: > 8g or Sodium: > 480mg or Protein: < 10g

Examples: Some vegetarian products high in sodium Some meat alternatives that are higher in fat or sodium or lower in protein

*Certain types of fish may contain levels of mercury that can be harmful to human health. Fish caught in local lakes and streams may have different levels of mercury from those found in stores. Canned “light” tuna contains less mercury than “white” or “albacore” tuna, and salmon generally has low levels of mercury. See Health Canada’s website for continually updated information and a list of fish with low levels of mercury, at http://www.hc‐sc.gc.ca/fn‐an/securit/chem‐chim/environ/mercur/cons‐adv‐etud‐eng.php.


Mixed Dishes

Note: Mixed dishes are products that contain more than one major ingredient.

Mixed Dishes With a Nutrition Facts Table

Compare the nutrition criteria below with the Nutrition Facts table and the ingredient list provided by the supplier. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Entrées (e.g., frozen pizza, sandwiches, pasta, hot dogs)



Fat: > 15g or Saturated fat: > 7g or Sodium: > 960mg or Fibre: < 2g or Protein: < 7g

Soups Fat: ≤ 3g and Sodium: ≤ 720mg and Fibre: ≥ 2g




Fat: ≤ 5g and Saturated fat: ≤ 2g and Sodium: ≤ 360mg and Fibre: ≥ 2g




Mixed Dishes (cont.)

Mixed Dishes Without a Nutrition Facts Table

For every ingredient used, refer to the nutrition criteria in this appendix for the appropriate food groups. Food should always be prepared in a healthy way – that is, using cooking methods that require little or no added fat or sodium, such as baking, barbequing, boiling, broiling, grilling, microwaving, poaching, roasting, steaming, or stir‐frying.


Entrées (e.g., pizza, sandwiches, pasta, hot dogs)

All major ingredients* are from the “Sell Most” category.



Soups All major ingredients are from the “Sell Most” category.




All major ingredients are from the “Sell Most” category.



*A major ingredient is any product that is identified in one of the food groups set out in the nutrition standards – that is, Vegetables and Fruit, Grain Products, Milk and Alternatives, and Meat and Alternatives. All pizza toppings are considered major ingredients.


Miscellaneous Items

Minor Ingredients

The following are considered minor ingredients and are to be used in limited amounts, as defined under “Serving Size”. Choose products that are lower in fat and/or sodium.

Ingredients Serving Size Condiments and Spreads ≤ 15ml (1 tbsp)

Gravies and Sauces ≤ 60ml (4 tbsp)

Dips ≤ 30ml (2 tbsp)

Fats ≤ 5ml (1 tsp)

Oils and Dressings ≤ 15ml (1 tbsp)

Other (e.g., chocolate chips, coconut, olives, parmesan cheese) ≤ 15ml (1 tbsp)

Not Permitted for Sale: Confectionery (Examples) Candy Chocolate Energy bars Licorice Gum Gummies Popsicles and freezies, if not prepared with 100% juice


Nutrition Standards for Beverages

Separate beverage standards are provided for elementary and secondary schools. All beverages sold in schools must meet the standards set out in Ontario Regulation 200/08, “Trans Fat Standards”, made under the Education Act.

Beverages – Elementary Schools



Water Plain Milk and Milk‐Based Beverages (Plain or Flavoured)

Fat: ≤ 2% M.F.* or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV** and Container size: ≤ 250ml


Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g and Container size: ≤ 250ml

Fat: > 3.25% M.F. or > 3g or Container size: > 250ml

Soy/Milk Alternative Beverages (Plain or Flavoured)

Fortified with calcium and vitamin D and Container size: ≤ 250ml

Unfortified or Container size: > 250ml


100% juice, pulp, or purée and Unsweetened/No sugar added and Container size: ≤ 250ml

< 100% juice, pulp, or purée or Sugar in the ingredient list or Container size: > 250ml

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV and Container size: ≤ 250ml


Coffee and Tea All Coffee and Tea Iced Tea All Iced Tea Energy Drinks All Energy Drinks Sports Drinks All Sports Drinks Other Beverages (e.g., soft drinks; flavoured water; “juice‐ades”, such as lemonade, limeade)

All Other Beverages

*M.F. = Milk Fat. The amount can be found on the front of the food label. **DV = Daily Value.


Beverages – Secondary Schools



Water Plain Milk* and Milk‐Based Beverages (Plain or Flavoured)

Fat: ≤ 2% M.F.** or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV***


Yogurt Drinks Fat: ≤ 3.25% M.F. or ≤ 3g Fat: > 3.25% M.F. or > 3g Soy/Milk Alternative Beverages (Plain or Flavoured)

Fortified with calcium and vitamin D Unfortified


100% juice, pulp, or purée and Unsweetened/No sugar added

< 100% juice, pulp, or purée or Sugar in the ingredient list

Hot Chocolate Fat: ≤ 2% M.F. or ≤ 5g and Sugar: ≤ 28g and Calcium: ≥ 25% DV


Coffee and Tea Decaffeinated Caffeinated Iced Tea Calories: ≤ 40

and Decaffeinated Calories: > 40 or Caffeinated

Energy Drinks All Energy Drinks Sports Drinks All Sports Drinks Other Beverages (e.g., soft drinks; flavoured water; “juice‐ades”, suchas lemonade, limeade)

Calories: ≤ 40 and Caffeine‐free

Calories: > 40 or with caffeine

*Milk can be sold in containers that hold multiple servings. **M.F. = Milk Fat. The amount can be found on the front of the food label. ***DV = Daily Value.


[Date] [Supplier’s Full Business Name] [Supplier Address] Attention: [Supplier Contact] Re: RFP-2019-68_Cafeteria Operator at schools ESC Saint-Charles-Garnier, Whitby and ÉC

Monseigneur-Jamot, Peterborough (the “Solicitation Document”) Dear [insert name of Supplier contact]: Conseil scolaire catholique MonAvenir (the “Board”) is very pleased to provide your company (the “Supplier”), with this letter of acceptance (the “Contract Letter”) of the Supplier’s proposal to provide the Deliverables set out in the Solicitation Document to the Board. The purpose of this letter is to summarize the terms and conditions between the Board and the Supplier with respect to the Deliverables, and to clarify that the contract for the Deliverables is comprised of the following documents, which are collectively referred to as the “Contract”:

(a) this Contract Letter dated [insert date];

(b) the Schedule of Deliverables and Specific Provisions, attached hereto as Schedule 1;

(c) the Board’s Standard Terms and Conditions, attached hereto as Schedule 2;

(d) the Solicitation Document, including any addenda; and

(e) all the documentation submitted by the Supplier in response to the Solicitation Document (the

“Supplier’s Submission”). Any ambiguity, conflict or inconsistency between or among the documents comprising the Contract will be resolved by giving precedence to the express terms of the documents in the order in which they appear above, so that a first mentioned document shall prevail notwithstanding any term or aspect of a later mentioned document. Execution This letter may be executed and (i) delivered by facsimile transmission or (ii) scanned and delivered by electronic transmission, and when so executed and delivered to the Board, will be deemed an original.


Please confirm your receipt of this letter of award and your agreement with the terms and conditions as set out herein by signing where indicated below and returning the executed letter to the attention of Mrs Michele Ballestin at [email protected] attention on or prior to 5:00 p.m. local time on [insert date]. Sincerely, ___________________________________________________Date:______________ XXX Principal - XXXXX– CSC MonAvenir The Board

Agreed to this _____ day of ________________, 20____ [*Insert Supplier’s Legal Name*] Per: ______________________________________ Signature of Authorized Signatory

________________________________________ Print Name



Schedule 1 – Schedule of Deliverables and Specific Provisions SECTION 1 – DESCRIPTION AND CONTACTS A. Description of Deliverables

The Supplier has agreed to carry on the business of providing food service management and has offered to operate and manage the Board’s School Cafeteria Food Services, including kitchen and services for École Secondaire Catholique Saint-Charles-Garnier located at 4101 Baldwin Street South, Whitby L1R 2W6 as further described in tender RFP-2019-68_Cafeteria Operator at school ESC Saint-Charles-Garnier, Whitby and ÉC Monseigneur-Jamot, Peterborough and according to its bid’s submission.

B. Client and Supplier Representatives

The Board (Client) Representative and contact information for the Contract is: CSC Mon Avenir [*insert name and title of the Board’s representative in charge of the contract and contact details, including mailing address and email address*] Principal - École secondaire catholique Saint-Charles-Garnier, Whitby or ÉC Monseigneur-Jamot, Peterborough Address : Phone : Email : [email protected] The Supplier Representative and contact information for the Contract is:

[*insert name and title of Supplier representative in charge of the contact and contact details, including mailing address and email address*]

SECTION 2 - INTERPRETATION

Definitions: (1) Agreement means this agreement, including all its appendices, as amended from time to time according hereto; (2) The Supplier means a proprietorship existing under the laws of Canada, and its successors and assigns. (3) Business Day means a day on which the Client is open for business at each facility, but does not include a Saturday, Sunday or statutory holiday in the Province in which each facility is located. (4) Client means Conseil scolaire catholique Mon Avenir, corporation existing under the laws of Ontario, and its successors and assigns. (5) Principal means the principal or their designates of the designated school.



(6) Client Equipment means all furnishing and equipment (including food preparation equipment, etc.) of the Client located at the Site on the Start Date or subsequently purchased or provided by the Client for use at the Site. (7) Conditions of Operation include, but are not limited to, student, faculty and staff populations, number of lunch periods and days of operation. (8) Costs of Operation include all personnel costs, including salaries and wages, payroll costs, vacation pay and sick pay, employee benefits, costs for all employees of the Supplier assigned to duty on the Client's premises; all food, food products, non-alcoholic beverages, refreshments, confectionary products and merchandise. (9) Food Services means the preparation, sale and distribution of Food and Beverages at the Facilities. (10) Former Supervisory Employee means any person who has, directly or indirectly, performed management services as an employee of the Client or the Supplier, as applicable, at any Site, during any portion of the 12 months period immediately prior to the termination of this Agreement. (11) Government Authority means any domestic or foreign government, including any federal, provincial, state, territorial or municipal government and any government agency, tribunal commission or other authority exercising or purporting to exercise executive, legislative, judicial, regulatory or administrative functions of, or pertaining to, government. (12) Start Date means the date upon which the Supplier shall commence providing the Food Services at the School. (13) Governing Law: This Agreement is governed by, and is to be construed and interpreted in accordance with, the laws of the province in which the Facilities are located and the laws of Canada applicable therein. Each of the parties hereby irrevocably submits to the jurisdiction of the courts in such Province. (14) Severability: If any provision of this Agreement is or becomes illegal, invalid or unenforceable in any jurisdiction, the illegality, invalidity or unenforceability of that provision shall not affect the legality, validity or enforceability of the remaining provisions of this Agreement. (15) Annexes: The following annexes are attached to and form part of this Agreement: Annex 1 List of the Board’s equipment Annex 2 List of the Supplier’s equipment

Annex 3 School Food and Beverage Policy, PPM 150 SECTION 3 – LEASE AND TERM DATE (a) Start Date. The Supplier shall commence providing the Food Services on September ___, 201__ (the "Start Date"). (b) Term of Agreement: The term of this Agreement shall commence September ___, 201__ , and expire on June 30, 201___ with an option in favour of the Board to extend the term for an additional


period of three (3) additional one (1) year term, unless it is terminated earlier in accordance with the terms of the Contract or otherwise by operation of law. (c) During the Term, the Supplier will be subjected to semi-annual reviews by the principal. SECTION 4 – SERVICES TO BE PROVIDED BY THE SUPPLIER– SCHOOL CAFETERIA FOOD SERVICES The Client grants to the Supplier the right to provide Food Services and Catering and Conference Services at the Site and the Supplier shall provide such services on the terms and conditions set out below. 4.1 The Supplier shall prepare and serve meals, a la carte items, and such other items of food and beverages as shall be required by the Board for such persons as the Board authorizes to be served by the Supplier in the Board's cafeteria at the School, all on the terms and conditions as herein set out. The Supplier may also provide catering services on an occasional or regular basis as requested by the Board. The Board is expecting the Cafeteria Operator to provide a minimum number of special catering services including for Executive Meetings and as per the prescribed calendar provided by the board’S representative. 4.2 Without limiting the generality of the above Section, the services to be provided by the Supplier shall include and be subject to the following:

(a) manage and operate School Cafeteria Food Services; (b) plan of menu patterns and the development of all formulae combining high standards of nutrition and appetizing goodness. The Supplier agrees to provide daily specials which are repeated infrequently to offer students an interesting variety of food. The Supplier also agrees to consult with a dietician from the local health unit in order to ensure that healthy, well-balanced meals are offered and presented in an appetizing manner in accordance with Canada's Guideline for Healthy Eating; (c) supply foods at the cafeteria for consumption by the students and staff that conforms to the Ministry of Education's Healthy Schools Initiative. The Supplier must be in compliance with the School Food and Beverage Policy-Policy/Program Memorandum No. 150 http://edu.gov.on.ca/extra/eng/ppm/ppm150.pdf implemented by the Ontario Government. Additional information may also be found at the following link: http://www.edu.gov .on.ca/eng/healthyschools/; (d) obtain approval from the Board of all menus and food sell prices. The Principal of the school must approve all food menus; (e) prepare both hot and cold foods and beverages to be made available for breakfasts and lunches; (f) supply of condiments in a bulk format, eliminating the individual condiment package; (g) supply of fresh fruit, salads with a variety of toppings and dressings, to be made available every school day;


(h) purchase, at the expense of the Supplier, all food and other supplies, maintenance of adequate inventories, and the production and processing of all foods, utilizing proven formulae and exact food preparation controls; (i) retain a cash flow necessary to maintain an adequate inventory of food and other supplies necessary for the operation of the School Cafeteria Food Services, and to pay the same when due and payable; (j) hire, train, supervise and discipline the personnel necessary for the efficient operation of the School Cafeteria Food Services (the "Supplier's Employees"); (k) provide regular training of the Supplier's Employees on dealing with life-threatening anaphylactic allergies, including but not limited to how to recognize symptoms of an anaphylactic attack and how to respond to life threatening allergie reactions. This in-service shall include how to administer medication (e.g. EpiPen). (l) provide training of the Supplier's Employees on the nature of and causes of listeriosis and salmonella poisoning, including but not limited to the steps necessary to minimize the risk of listeria and salmonella, with reference to the Canadian Food Inspection Agency Guidelines. (m) retain cash flow required to pay the salaries, wages and benefits of the Supplier's Employees in the operation of the Board's Food Service facilities, and to pay the same when due and payable; (n) initiate and apply sanitary procedures and controls; (o) adopt all reasonable measures to prevent waste or damage to premises, and informing the Board of all required repairs and replacements, and the performance of all repairs reasonably required by the Board. The Supplier agrees to adopt in its operation of the School Cafeteria Food Services the "Three R's": Reduce; Re-use; and Recycle, on a daily basis; (p) collect, daily, the trays, cups, dishes and cutlery from the eating areas; (q) replenish, at the Supplier's expense, of all necessary loose equipment of the type and quality acceptable to the Board including, without limiting the generality of the foregoing, pots and ustensils, dishes, cutlery and glassware necessary for the operation of the School Cafeteria Food Services; (r) conduct, at the expense of the Supplier, the routine cleaning, maintenance and repair of all food service equipment; (s) conduct, at the expense of the Supplier, a bi-yearly inspection by a certified inspector of all food contact equipment to ensure that no equipment houses the listeria monocytogenes bacteria. The Supplier shall forthwith provide written proof of such inspection upon request by the Board;


(t) provide an on-site cafeteria manager to work in conjunction with the Principal or designate to monitor items such as: quality of food / variety of food; service/ suitability of personnel; weekly specials / daily menu; and special celebrations; (u) provide attractive display materials encouraging good nutritional habits; (v) provide garbage receptacles for use in the kitchen, and the removal of garbage from the kitchen to an area specified by the Principal or designate, for pick-up by school custodial staff; and (w) provide the daily cleaning of the entire kitchen, servery and preparation areas. The Supplier acknowledges that all equipment must be cleaned and maintained in accordance with Municipal/Regional/Provincial health regulations. The Supplier is obliged to clean the equipment, including surface cleaning of exhaust hoods, grease filters where applicable, counters, kitchen tables and mop the floors in the kitchen, servery and storage areas. Cleaning must be done at a level to maintain a clean and wholesome operation at all times. Records of any and all required regular maintenance (daily, monthly etc) shall be kept and available for inspection by Board representatives at all time. In addition, the Supplier shall dispose of fryer grease and cooking oils with a Board-approved contractor at the Supplier’s expense. (x) make all marketing and promotional including but not limited to, menu boards, food displays, point-of-purchase information, posters, pamphlets, brochures, electronic media, theme days, overhead displays, newsletters, frequent buyer cards, etc. in the French Language, whenever possible.

4.3 The Supplier's Employees must wear clean, easily distinguishable clothing, provided by the Supplier at its expense. 4.4 The Supplier agrees to permit an authorized representative of the Board to have the right to inspect the School Cafeteria Food Services at any time. 4.5 The Supplier agrees to make arrangements with the Principal for maintenance and repair of all Board equipments as listed in Annex 1 and agrees to contract companies for maintenance and repair of any equipment acquired by the Supplier for the School's Cafeterias. The Supplier will conduct regular visual inspection of the Leased Premises and promptly forward any building concerns to the Board’s representative. 4.6 The Supplier agrees to obtain and to pay annually a Municipal Business Licence, as required by the City, if applicable. 4.7 Vending Machines: The Supplier will have the right to provide one (1) vending machine for drinks at the site. The items sold within the vending machine must offer a healthy choice to the students and must be approved by the Principal of the school. No bottled water is allowed in the Vending Machines. The Supplier will be entitled to all revenues generated by the vending machine it operates. The Right of the Supplier to operate a vending machine at the school is not exclusive. The school may at its discretion operate its own vending machines to the school’s benefit.


4.8 Food and Beverage Prices: The parties acknowledge that the initial selling prices of Food and Beverages as accepted by the Client are based upon the Conditions of Operation and Costs of Operation in effect on the Start Date. SECTION 5 – FACILITIES AND SERVICES TO BE PROVIDED BY THE BOARD - SCHOOL CAFETERIA FOOD SERVICES 5.1 The Client shall provide the Supplier with suitable Client Equipment and food preparation, service and dining facilities for the provision of the Food Services, including adequately equipped and operational cafeteria facilities and such heating, refrigeration and utilities service as the Supplier may reasonably require for the performance of its obligations under this Agreement. 5.2 Without limiting the above, the Board shall provide:

(a) access to the premises for staff and deliveries; (b) adequate means of garbage storage, disposal and/or removal; (c) heat, light, power, fuel, hot and cold water sufficient to meet sanitary standards for dish and pot

washing, together with outlets and connections; (d) maintenance and repair of the basic physical structure; (e) regular cleaning of ceiling, walls above a height of six (6) feet, light fixtures; (f) access to dressing room and washroom facilities for the Suppliers' Employees; (g) replacement light bulbs; (h) proper rodent and pest controls; (i) regular cleaning of floors in the cafeteria; (j) daily cleaning of tables in the cafeteria; (k) basic telephone services, excluding long distance calls; and (l) internet connection services.

SECTION 6 – HOURS AND DAYS OF OPERATION 6.1 The Supplier shall operate and manage the School Cafeteria Food Services during all regular school days in accordance with the Board's regular schedule, or as may otherwise be required by the Board. The services of the Suppliers shall not be required during Professional Development Days and/or during School Holidays, except as determined by the Board. The Supplier may be granted additional access to the facilities as agreed to with the Board. 6.2 The supplier cannot use school facilities to meet private catering needs. If such services are required for authorized activities, a separate permit application should be sent to the school administration with a copy to the Facilities Department. Approved fees may be billed by the Board to cover expenses (heating, natural gas, janitorial costs, etc.) as required. 6.3 The regular operating hours of the cafeteria within the location are from 7:00 am to 4:00 pm Monday to Friday With the exception of Statutory Holidays and Learning Days (JP). Beyond this time, the supplier will have to apply for a separate permit as indicated above. 6.4 Student Services 6.4.1 The supplier will serve students only in the following time slots:


- Breakfast: ___________ to ____________

- Dinner: ___________ to ____________

6.4.2 Outside these times, it is strictly forbidden to sell and / or serve students. Access to the cafeteria will be closed to students. SECTION 7 – SCHOOL OPERATION RECOVERY COSTS

(a) The Board may charge the successful operator a monthly fee for School Operation Recovery Costs per location as follows:

A. For schools with less than 401 students, NO amount will be charged. B. For schools with more than 400 students, the fee will be calculated based on the Ministry of Education funding formula with applicable taxes.

i For information purposes only, the 2018-2019 Ministry’s annual funding rate is $101.82 per square meter. ii The charged rate will be prorated to the number of days of operations within the month and the kitchen surface area + applicable taxes.

C. The cost per square meter is subject to the Ministry of Education funding formula and therefore

may vary.

D. At time of entering into the contract and prior to the beginning of each new school year, the Board will communicate to the operator the cost per square meter that will be in effect for the school year. (b) The monthly fee will be directly payable to the Board Finance Department. The payment shall

be accompanied by a statement that details the name of the school and the month in which the revenue was obtained.

(c) Enrolment count date: The official enrolment count date will be October 31st of each year. SECTION 8 – EXCLUSIVITY AND EXCEPTIONS 8.1 While this Agreement is in force and effect and so long as the Supplier is not in default hereunder, the Supplier shall have the exclusive right to provide all routine breakfast and lunch services at the School, excluding the operation of any snack food, beverage vending machines or breakfast programs offered by the school not covered under this Agreement. The Supplier acknowledges that it does not have the exclusive right to cater school banquets and other special functions before, during or after the school hours set out in section 6, and may be asked by the Board to bid on such functions. It is agreed that outside caterers or individuals may be employed for such functions. The Supplier further acknowledges that with the prior approval of the Board, charitable and community organizations will be entitled to have access to the cafeteria to use the stoves, sinks and fridges, but not the use of any other cafeteria equipment or supplies. The Supplier shall be entitled to have one (1) employee on duty during such events whose time shall be paid for by the (charitable or community) organizatlon. The Board reserves the right to resolve any disputes which may arise between the Supplier and such organization under this paragraph.


8.2 The Supplier specifically acknowledges and agrees that the Board currently runs or may in the future run a hospitality course or program for its students in respect of which the Board retains the right to permit students to offer food for sale in or around the School premises, including in the School cafeteria. The Supplier acknowledges that such sales by students enrolled in any hospitallty course or program constitutes an exception to the Board's exclusivity rights provided under section 8.1 above, such that the sale of food by students of the Board on School premises shall not constitute a breach of this Agreement. The Board acknowledges and agrees that the Supplier shall not be held liable for any damages, claims, liabilities and expenses which may arise directly or indirectly from the preparation, display or sale of any products by students. The Board shall indemnify and save harmless the Supplier from any and all damages arising directly or indirectly from the sale of food by students. This indemnity shall survive the expiration or sooner termination of this Agreement. 8.3 The Supplier specifically acknowledges and agrees that the Board is a party to other snack and beverage vending agreements for sale or distribution in and about all Board premises and concessions, including the Premises, whether in vending machines or in over-the-counter format, and that the Board in its sole and unfettered discretion may retain these agreements. The Supplier acknowledges it does not have the exclusive right to self snacks and beverages. The Supplier acknowledges that such sales by other snack and beverage vending agreements constitutes an exception to the Board's exclusivity rights provided under section 8.1 above, such that the sale of snacks or beverages under other agreements on School premises shall not constitute a breach of this Agreement. The Board acknowledges and agrees that the Supplier shall not be held liable for any damages, claims, liabilities and expenses which may arise directly or indirectly from the display or sale of snacks or beverages under other agreements. The Board shall indemnify and save harmless the Supplier from any and all damages arising directly or indirectly from the sale of snacks or beverages under other agreements. This indemnity shall survive the expiration or sooner termination of this Agreement. SECTION 9 - COMPLIANCE WITH GOVERNMENTAL AND OTHER REGULATIONS 9.1 The Supplier shall comply with all applicable sanitary, occupational health and safety (including WHMIS), and all other laws, regulations, bylaws, codes, and policies of any competent govemment authority relating to the operation of the School Cafeteria Food Services or to the Supplier's Employees. The Supplier shall forthwith provide written proof of such compliance upon request by the Board. (a) The Supplier shall also agree to inform the Board of any injuries occurring within the leased premises. Injuries requiring medical attention are to be noted and documented as required by the Occupational Health and Safety Act of Ontario. 9.2 Without limiting the generality of Section 9.1, the Supplier shall comply with all legal requirements of the Employment Standards Act ("ESA•) and Occupational Health and Safety Act of Ontario, and related regulations, in respect of the Supplier's Employees. The Supplier shall forthwith provide written proof of such compliance upon request by the Board. 9.3 The Supplier agrees to cause the Supplier's Employees to submit to periodic health examinations that are at least as frequent and as stringent as required by law, and to submit satisfactory evidence of such compliance upon request.


9.4 The Supplier shall observe and conform to all policies, regulations and procedures of the Board including, without limitation, those regulations relating to access to buildings and time and manner of delivery of supplies, and those procedures relating to the awareness and prevention of anaphylactic reactions. In agreeing to comply with laws of govemment and policies of the Board relating to anaphylactic reactions, the Supplier agrees to ensure that: o all personnel are trained to reduce the risk of cross-contamination through the purchasing, handling, preparation and serving of food; o the contents of all foods served in school cafeterias and brought in for special events are clearly identified; o all personnel of the Supplier participates in the school's anaphylaxis training on how to recognize the symptoms of an anaphylactic attack and how to respond to life-threatening allergie reactions. This in-service shall include how to administer medication (e.g. EpiPen); and o where a student has a life-threatening allergy to any foods and where the provider is informed of this allergy, they shall ensure that the notification form is available on file in the Food Service provider's office. 9.5 The Board agrees to provide the names and photos of students who have food related allergies. 9.6 The Supplier shall observe all policies and guidelines of any competent government authority as well as those of the Board, induding, without limitation, those relating to the awareness and prevention of listeriosis and salmonella poisoning. This shall include compliance with the Canadian Food Inspection Agency directions with respect to cleaning, sanitization, food washing, food temperature and food storage. 9.7 Without limiting the generality of Sections 9.1 or 9.4, the Supplier shall observe and comply with all laws and regulations of govemment as well as all policies, guidelines, and procedures of the Board relating to the trans fat prohibitions and nutrltional standards found in the Education Act and associated regulation, O. Reg. 200/08 (Trans Fat Standards), as amended from time at time. 9.8 The Supplier shall comply with the guidelines of the Ministry of Education and any amendments specifically as they relate to Policy/Program Memorandum No. 150: SCHOOL FOOD AND BEVERAGE POLICY . Information regarding PPM 150 is available at the followlng link: http://www.edu .gov.on.ca/eng/healthyschools/policy .html 9.9 The Supplier shall arrange to acquire and maintain at its own expense all licences and permits required for the operation and maintenance of the School cafeteria Food Services. All such licences and permits are to be obtained in the name of the Supplier. The Supplier shall forthwith provide the Board with copies of all such licences and permits. The Supplier covenants and agrees to collect and remit all sales and value-added taxes to the appropriate governmental authority in connection with the operation and maintenance of the School Cafeteria Food Services, and agrees to indemnify and save harmless the Board from all claims, liabilities, expenses and penalties to which it may be subjected on account of the Supplier's failure to perform hereunder. This indemnity shall survive the expiration or termination of this Agreement. 9.10 During the Term, the Supplier shall forthwith notify the Board in writing upon the occurrence of any of the following:


(a) any violation by or order or directive against the Supplier pursuant to the Occupational Health and Safety Act (Ontario) or its associated regulations affecting the Supplier, the Supplier's Employees, or agents of the Supplier providing services at the Food and Catering Services; (b) any organizing drive, voluntary recognition, or proceedings before the Ontario Labour Relations Board for certification of any labour union or employee association relating to or affecting the Supplier's Employees; and (c) information relating to pending strikes, slow·downs or other work stoppages affecting the Supplier's Employees. 9.11 The Supplier acknowledges Regulation 521/01 (Collection of Personal Information) to the Education Act (Ontario) with respect to criminal background checks and offence declarations . The Supplier covenants and agrees to assist the Board in complying with same by providing the Board with a criminal background check covering offences under the Criminal Code of canada, the Controlled Drugs and Substances Act (Canada), and any other criminal offences which would be revealed by a search of the Automated Criminal Records Retrieval System maintained by the RCMP ("Criminal Background Check'’), together with an offence declaration in a Board-approved form for every individual or employee of the Supplier who is to come into direct contact with pupils on a regular basis at the School prior to the occurrence of such direct contact and on or before September 1st of each year thereafter with respect to offence declarations. For the purposes of this Agreement, the Board shall determine, in its sole and unfettered discretion, whether an individual or employee of the Supplier comes into direct contact with pupils on a regular basis at the School. The Supplier agrees to indemnify and save harmless the Board from all claims, liabilities, expenses and penalties to which it may be subjected on account of the Supplier's failure to provide a Criminal Background Check and an offence declaration, as aforesaid. This indemnity shall survive the expiration or termination of this Agreement . In addition, and notwithstanding anything else herein contained, if the Supplier fails to provide a Criminal Background Check and an offence declaration for an individual or employee of the Supplier who is to come into direct contact with pupils on a regular basis at the School, prior to the occurrence of such direct contact, and on or before September 1st in each year thereafter with respect to offence declarations, then the Board shall have the right to forthwith terminate this Agreement without prejudice to any other rights which it may have in this Agreement, in law or in equity. 9.12 The Supplier covenants and agrees to provide, upon the Board’s request, the following information regarding the Supplier's Employees employed at the School, forthwith upon written request from the Board, for the purposes of compliance with Part XIX of the Employment Standards Act(ESA): (a) job classification of each of the Suppliers' Employees; (b) the wage rate actually paid to the employee; (c) a description of the benefits, if any, provided to the employee including the cost of each benefit and the benefit period to which the cost relates; (d) the number of hours that the employee works in a regular non- overtime work week, or if hours vary from week to week, the number of the employee's non-overtime hours for each week that he/she worked during the 13 weeks preceding the date of the request for information;


(e) the date on which the employer hired the employee; (f) any period of employment attributed to the employer under Section 10 of the ESA; (g) the number of weeks that the employee worked at the premises during the 26 weeks preceding the date on which the request was made for the information (the 26-week period shall be calculated without including any period during which the provision of services at the premises was temporarily discontinued, or during which the employee was on a leave under Part XIV of the ESA); (h) a statement indicating whether the employee :

i. is actively employed in providing services at the premises but whose job duties were not primarily performed at the premises during the thirteen (13) weeks immediately preceding the date on which the request was made for the information; or,

ii. is employed, but not actively employed, in providing services at the premises but whose job duties were not primarily performed at the premises during his or her most recent thirteen (13) weeks of active employment.

9.13 Upon expiration or termination of this Agreement, the Suppliers shall provide the Board with the names, residential addresses and telephone numbers of its Employees employed at the School. The Board shall receive such information in confidence pursuant to the provisions of the ESA. SECTION 10 - INDEMNITY AND INSURANCE 10.1 The Supplier shall indemnify and save harmless the Board from any and all damages, claims, liabilities and expenses which the Board may be called upon to pay or to which it may be subjected by reason of any act or omission, including without limitation, any act of negligence committed by the Supplier, or any of its employees or agents resulting from the provision of services provided for in this Agreement. This indemnity shall survive the expiration or termination of this Agreement. 10.2 Comprehensive general public liability insurance: At all times during the Term, the Supplier shall maintain at its own expense, comprehensive general public liability insurance against claims for personal injury or death and property damage or loss arising out of all operations of the Supplier. Such insurance shall be placed with an insurer and on terms acceptable to the Client. This insurance shall protect the Supplier to an amount not less than $5,000,000 per occurrence, with no annual aggregate limit, and the Client shall be an additional insured in the insurance policy. The insurance policy or policies shall contain a cross-liability clause protecting the Client against claims by the Supplier as if the Client were separately insured and protecting the Supplier against claims by the Client as if the Supplier were separately insured together with a severability of interests clause. The insurance will contain a clause that it will not be cancelled or changed without the Client first having received not less than thirty (30) days written notice of such cancellation or change. 10.3 Copies of Policies: The Supplier covenants to provide to the Client upon written request, a copy of each policy of insurance placed by the Supplier. 10.4 Mutual Release: The Supplier, the Client each hereby releases the other and those for whom the other is responsible in law in respect of all losses, damages, injuries or claims, respectively, unless claims arises out of their sole negligence.


10.5 The Supplier agrees to provide evidence of adequate fire and theft insurance to cover its supplies and property, including money, which at any time may be on the Board's premises. 10.6 The Supplier shall be liable for any loss or damage to the School Cafeteria Food Services or any of the equipment, and which loss, damage or injury is or may be caused by or arise out of, either wholly or in part, the negligence of the Supplier and/or its officers, employees or agents. 10.7 At the expiration or termination of this Agreement, the Supplier shall return to the Board the School Cafeteria Food Services facilities and all equipment furnished by the Board in the same condition in which it was received, except for ordinary wear and tear, and except for any loss or damage by fire, flood, act of God or other unavoidable occurrence. The Supplier shall not be responsible for loss or damage to the site or Client Equipment resulting from the act or omission of any person or persons, howsoever caused, except for loss or damage resulting from the negligence of the Supplier 's employees, agents or representatives. 10.8 The Client expressly acknowledges that all the Supplier Signature Programs and all signage, uniforms, recipes, menus, meal plans, manuals, computer programs, software and other information, equipment, materials or goods of any nature supplied by the Supplier are the sole property of the Supplier and that all such information, equipment, materials and goods have been made available by the Supplier for use at the Sites during the term of this Agreement only. The Client shall return all such information, equipment, materials and goods, and any copies or reproductions thereof, to the Supplier on the effective date of termination of this Agreement. SECTION 11 - RELATIONSHIP OF THE BOARD AND THE SUPPLIER 11.1 This Agreement is intended to and does create only the relationship of independent contracter between the Board and the Supplier and does not establish between them any relationship as partners or co-venturers, employee and employer, or principal or his or her designate and agent. In furtherance of this understanding, the parties agree as follows: (a) Supplier shall have no authority hereunder or otherwise to represent that it is an agent of the Board except as an independent contractor, to accept any order other than for emergency requirements, to enter into any Contract or Agreement, to make any representations or warranties of any sort, or to assume or create any obligation, express or implied, on behalf of or binding upon, or purportedly binding upon, the Board; (b) Supplier shall not be entitled to receive from the Board any benefits whatsoever and the Board will not be required to make contributions for unemployment insurance, Canada Pension, Worker's Compensation and other simliar levies with respect to any persons employed by the Supplier; (c) except as otherwise expressly provided in this Agreement, the Supplier shall at all times be free from the control of the Board as to the manner in which it shall conduct its business; and (d) any person whom the Supplier may engage as an agent, employee, or otherwise, to act in connection with the Supplier's activities as such or otherwise, shall act solely on behalf of the Supplier and not the Board, shall be the Supplier's employee or agent and not that of the Board and shall be paid solely by the Supplier.


11.2 The Supplier and the Board shall incur no liability for failure to comply with the terms of this Agreement to the extent that such failure results from acts or events beyond its reasonable contol, including but not limited to strikes, power for fuel shortage, fires, or acts of God. SECTION 12 - REPRESENTATIONS AND WARRANTIES RELATED TO LABOUR MATTERS 12.1 The Supplier covenants, represents and warrants to the best of its knowledge as follows, and it acknowledges that the Board is relying upon such covenants, representations and warranties in connection with entering into this Agreement with the Supplier: There is no:

(i) collective agreement existing between the Suppliers and a Labour Union; and (ii) unfair labour practice complaint under the Ontario Labour Relations Act against the Supplier

pending before a provincial labour tribunal or any simliar agency or body having jurisdiction thereof. 12.2 The Supplier acknowledges and agrees that in the event that a labour issue arises subsequent to the effective date of this Agreement, which prevents the Supplier from operating the School Cafeteria Food Services, including but not limited to a strike or situation described under Section 12.1 above, the Board shall have the right, but not the obligation, to operate the School Cafeteria Food Services. SECTION 13 - TERMINATION 13.1 Subject to Section 13.2 hereof, the Board shall have the right to forthwith terminate this Agreement without prejudice to any other rights which it may have in this Agreement, in law or in equity, upon the occurrence of any one or more of the following events (hereinafter called a "Default"): (a) Supplier defaults in the performance of any of its obligations provided for in this Agreement or in the Schedules attached hereto; (b) Supplier fails to conform to any relevant federal, provincial, or municipal law, regulation, by-law or other requirement, including, without limitation, any applicable health and safety act or regulation; or, (c) Supplier are unable to pay its debts when due, makes any assignment for the benefit of creditors, files any petition under the bankruptcy or insolvency laws of any jurisdiction, has a receiver or trustee to be appointed for its business or partners, or is adjudicated to be bankrupt or insolvent. 13.2 In the event of Default pursuant to Section 13.1(a) of this Agreement, the Board may serve written notice of such default or contravention to the Supplier. If within ten (10) days of the date of receipt of such notification the Supplier fails to rectify the default or cease the contravention, the Board may terminate this Agreement by providing the Suppliers with twenty (20) days' notice of termination. 13.3 Either party may at any time terminate this Agreement without cause upon providing ninety (90) days' prior written notice to the other party.


SECTION 14 - NOTICE 14.1 Any written notice required hereunder shall be sufficient if given by personal delivery, prepaid registered post, email or other similar form of communication addressed to the Board at the contact address provided in SECTION 1 – DESCRIPTION AND CONTACTS. 14.2 Any such notice shall be deemed to have been effectively given, if sent by email or other similar form of telecommunication, on the next business day following such transmission, or if delivered personally, on the day of actual delivery thereof, and if made or given by registered mail, on the fifth day, other than a Saturday, Sunday or Statutory Holiday in Ontario, following the deposit thereof in the mail. If the party giving any notice knows or ought to reasonably know of any difficulties with the postal system which might affect the delivery of the mail, any such notice will not be mailed but will be made or given by personal delivery. SECTION 15 - ASSIGNMENT AND SUBCONTRACTING 15.1 This Agreement shall not be assigned by the Supplier without the prior written consent of the Board. The transfer or issuance of shares of the Supplier sufficient to give control of the Supplier to anyone other than the present shareholder or shareholders shall, for the purpose of this Agreement, be deemed to be an assignment of this agreement requiring the consent of the Board. The Supplier shall, at the request of the Board from time to time, provide the Board with a statutory declaration in a form satisfactory to the Board acting reasonably, wherein an officer of the Supplier discloses whether or not there has been any change of control. 15.2 The Supplier shall not use subcontractors to perform any of its obligations hereunder without the prior written consent of the Board. In the event that such consent is granted, the Supplier agrees to remain primarily liable for compliance with all provisions hereof. 15.3 Except as provided in this section, none of the rights or obligations hereunder shall be assignable or transferable by the Board without the prior written consent of the Supplier. SECTION 16 - GENERAL PROVISIONS 16.1 Fire Safety Plan: The Supplier shall: (a) familiarize itself with the conditions of the Fire Safety Plan of the Ontario Fire Code (Regulation 788/97 of the Fire Marshals Act, S.R.O. 1990, as amended); (b) comply at all times, with all the conditions of the Fire Safety Plan; and (c) compensate for, and hold the Board harmless from, unless there has been negligence on the part of the Board, any claim, legal action, costs and expenses whatsoever, resulting from or related to any viciation of said Fire Safety Plan by the Lessee, its representatives ,employees, legal representatives or guests. The Board carries ALL Risk replacement cost property insurance through OSBIE. Fire is an insured peril. Annual inspection of fire extinguishiing system are to be conducted.


16.2 Safety Measures: The Supplier shall adopt the applicable safety measures in order to protect the Premises against damages resulting from vandalism and property violation. 16.3 Board's Mission and Vision: The Supplier agrees to ensure that any activities on Premises shall respect the mission and vision of the Conseil scolaire Catholique Mon Avenir. 16.4 French language Requirement: The Supplier agrees to use its best efforts to recruit qualified staff and where possible hire French speaking employees while respecting the francophone culture of the Board. 16.5 Audit: The Supplier shall provide the Board with yearly reports summarising all sales of products, such reports to be substantiated by velocity reports accompanying same.


Annex 1 List of the Board’s equipment


Annex 2 List of the Supplier’s equipment