August 1, 2, 3 • 2008

Food Booth Info Package

» Vendor Application Form

Please note a new regulation for 2008. Each vendor must have $2 million public liability and provide a certificate by June 15, 2008.

Fees & Registration

$360 per booth fee includes entry for 4 persons for 3 days. Every foot over the standard fifteen foot frontage will pay a surcharge of $20 per foot. Additional staffing requirements for a booth is the responsibility of the vendor (extra persons will have to purchase admission to the festival). This transaction will go through the Vendor Coordinator with special, durable plastic wristbands being issued. We can elaborate on the details as required. Contact us for more info.
Deadline for Registration is April 15.
Payment of Fees is due upon approval of Application. Notification of acceptance by April 30.
‘Damage Deposit’ will be held by KJES until after event to ensure site is cleaned up. Vendor will supply a separate Deposit check for $50, dated August 4, 2008.

Health Requirements

A Special Event Food Services Permit must be obtained for your booth from Regional Health. A copy supplied to KJES by June 15, 2008. Call (250) 505-7221 for info.
Each operator and worker must have completed the B.C. FoodSafe Course and certificates must be copied KJES by June 15, 2008
No food preparation on site unless in a commercial kitchen approved by Regional Health.
There will be a utility sink with hot and cold water for use by all vendors. NO FOOD WASTE OR GREASE DISPOSAL WILL BE PERMITTED IN SINKS!
Vendors are responsible for separating garbage, compost, recycling and depositing at designated locations.
All wastewater must be tanked for disposal off site.

Site/Setup Information

VENDORS MUST CHECK IN WITH VENDOR COORDINATOR BEFORE GOING ON SITE OR SETTING UP.
VENDORS MUST CHECK-IN ON THURSDAY BEFORE 5:00 - 7:00pm OR ON FRIDAY 7AM TO NOON.
Vendors are encouraged to setup and start vending to the setup crews as early on Friday as possible.
Site locations for booths will be maximum 15-ft frontage by 20-ft deep, unless prior arrangements are made with the Vendor Coordinator.
The Festival reserves the right to assign locations.
Vendors are responsible for their own shelters, tables, chairs and other required equipment/materials.
Power will be supplied on request: notify the Coordinator of your needs on your application in advance.
There will be security on site at night but each Vendor is ultimately responsible for their products and possessions left on site.
VEHICLES WILL NOT BE PERMITTED TO REMAIN ON SITE, except for loading and unloading before and after the event, or where prior arrangement is made with Vendor Coordinator. Specified Vendor parking/access will be provided.
All booths MUST be set up and ready to go by 4:00pm on Friday – No vehicles on site after 3 pm Friday – Absolutely no exceptions!
Vendors are required to supply and maintain at least one garbage container; one container for returnables and one container for composting at their booth.
Deadline for removal of all goods from site is Monday at noon.

Zero Waste

KJES can consult with vendors to help with zero waste strategies. We need your help to eliminate garbage from the festival. We are asking vendors to do as much as possible to help reduce waste. Thank you for your cooperation.

On site waste stations are for PATRONS ONLY. Vendors will transfer their waste to the specified location in the parking area.

Zero Waste Hints: PLEASE CONTACT KJES FOR BIODEGRADEABLE FOOD SERVICE SUPPLIES

Sell food/beverages at the event in packaging that can be recycled or composted. Reduce use of disposables wherever possible.
Please DO NOT sell food/beverages packaged in non-recyclable or non-compostable materials, for example: Polysterene, Glass (for safety reasons), Waxed cardboard. Recyclable plastic in our area are numbers 1, 2, 4, 5 & 7.
Avoid single serving items: instead use large closable dispensers or squeeze bottles for items like sugar, cream, sauce, salad dressing, mustard, relish, etc. Bulk containers need to meet health requirements.
Eliminate unnecessary waste items, over-packaging & products that are over-packaged (such as pre-packaged sugar, cream, sauce, ketchup, etc.) Reduce the use of plastic cutlery (use wooden stir sticks) and plastic bags.
Correctly sort and properly dispose of waste, recyclables, and compostables at the event.
Rinse clean all recyclable containers used in food preparation.
Bring goods into the festival in cardboard or reusable boxes/containers.

Our goal is to eliminate garbage going into landfills! We need your help!

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Food Booth Info Package

» Vendor Application Form

Please note a new regulation for 2008. Each vendor must have $2 million public liability and provide a certificate by June 15, 2008.

Fees & Registration

Deadline for Registration is April 15.

Payment of Fees is due upon approval of Application. Notification of acceptance by April 30.

‘Damage Deposit’ will be held by KJES until after event to ensure site is cleaned up. Vendor will supply a separate Deposit check for $50, dated August 4, 2008.

Health Requirements

A Special Event Food Services Permit must be obtained for your booth from Regional Health. A copy supplied to KJES by June 15, 2008. Call (250) 505-7221 for info.

Each operator and worker must have completed the B.C. FoodSafe Course and certificates must be copied KJES by June 15, 2008

No food preparation on site unless in a commercial kitchen approved by Regional Health.

There will be a utility sink with hot and cold water for use by all vendors. NO FOOD WASTE OR GREASE DISPOSAL WILL BE PERMITTED IN SINKS!

Vendors are responsible for separating garbage, compost, recycling and depositing at designated locations.

All wastewater must be tanked for disposal off site.

Site/Setup Information

VENDORS MUST CHECK IN WITH VENDOR COORDINATOR BEFORE GOING ON SITE OR SETTING UP.

VENDORS MUST CHECK-IN ON THURSDAY BEFORE 5:00 - 7:00pm OR ON FRIDAY 7AM TO NOON.

Vendors are encouraged to setup and start vending to the setup crews as early on Friday as possible.

Site locations for booths will be maximum 15-ft frontage by 20-ft deep, unless prior arrangements are made with the Vendor Coordinator.

The Festival reserves the right to assign locations.

Vendors are responsible for their own shelters, tables, chairs and other required equipment/materials.

Power will be supplied on request: notify the Coordinator of your needs on your application in advance.

There will be security on site at night but each Vendor is ultimately responsible for their products and possessions left on site.

VEHICLES WILL NOT BE PERMITTED TO REMAIN ON SITE, except for loading and unloading before and after the event, or where prior arrangement is made with Vendor Coordinator. Specified Vendor parking/access will be provided.

All booths MUST be set up and ready to go by 4:00pm on Friday – No vehicles on site after 3 pm Friday – Absolutely no exceptions!

Vendors are required to supply and maintain at least one garbage container; one container for returnables and one container for composting at their booth.

Deadline for removal of all goods from site is Monday at noon.

Zero Waste

KJES can consult with vendors to help with zero waste strategies. We need your help to eliminate garbage from the festival. We are asking vendors to do as much as possible to help reduce waste. Thank you for your cooperation.

On site waste stations are for PATRONS ONLY. Vendors will transfer their waste to the specified location in the parking area.

Zero Waste Hints: PLEASE CONTACT KJES FOR BIODEGRADEABLE FOOD SERVICE SUPPLIES

Sell food/beverages at the event in packaging that can be recycled or composted. Reduce use of disposables wherever possible.

Please DO NOT sell food/beverages packaged in non-recyclable or non-compostable materials, for example: Polysterene, Glass (for safety reasons), Waxed cardboard. Recyclable plastic in our area are numbers 1, 2, 4, 5 & 7.

Avoid single serving items: instead use large closable dispensers or squeeze bottles for items like sugar, cream, sauce, salad dressing, mustard, relish, etc. Bulk containers need to meet health requirements.

Eliminate unnecessary waste items, over-packaging & products that are over-packaged (such as pre-packaged sugar, cream, sauce, ketchup, etc.) Reduce the use of plastic cutlery (use wooden stir sticks) and plastic bags.

Correctly sort and properly dispose of waste, recyclables, and compostables at the event.

Rinse clean all recyclable containers used in food preparation.

Bring goods into the festival in cardboard or reusable boxes/containers.

Our goal is to eliminate garbage going into landfills! We need your help!