foodtruckvendor - Sylmar Olive Festival

SYLMAR OLIVE FESTIVAL 2012
Saturday – Monday, September 1, 2, & 3, 2012 ● 11 AM – 7 PM
FOOD VENDOR APPLICATION FORM
FAX FORM TO 818.367.7248
Questions? 818.434.6695 or 818.262.3114
VENDOR INFORMATION
Company/Business Name
Your Name
Mailing Address
Contact Information
City:
Daytime Phone:
Email:
Zip Code:
Evening Phone:
Website:
Name Of The Card
Credit Card Information ( ) Master card ( ) Visa ( ) American Express
Credit Card Number
Expiration Date
Booth Requirements
Food Booth Fee
10 ‘ x 10’ Space
Cost
Total
$250 (for 3 days)
Electricity Fee
1 - 110Volts/20 amps
L.A. County Health Department Fee (or submit
copy County annual permit)
Copy of City of Los Angeles Sales Tax License
TOTAL ENCLOSED WITH APPLICATION
$250
$50
$120 Required
Bring to event
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$175 Required
UPON ARRIVAL: Go to the Vendor Booth to check-in to receive your space assignment.
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LOCATION: El Cariso Park, 13100 Hubbard Street, Sylmar, California 91342
BOOTH/SPACE SIZE: 10’ x 10’. Please indicate if you are reserving more than one space. Set-up begins
at 8 AM and stands are to be removed by 7 PM.
818.367.7248
BOOTH PRICING: Please fax information to
pages that includes the health permit application
Attn: Sylmar Olive Festival. All 9
Print Name:
Signature:
Date:
Page 1
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Sylmar Olive Festival Check List
Prior to returning this application, please check off and include all of the items listed below:
Name:
Business Name:
Phone:
__________
__________
__________
__________
__________
__________
__________
Email:
Completed Food Booth Application
Booth Fee $__________
Health Department Application
Health Department Fee (Sylmar Olive Festival will get your permits)
Certificate of Insurance with the following listed as Additional Insured:
1. County of Los Angeles
2. City of Los Angeles
3. Los Angeles Mission College
4. Los Angeles Mission College Foundation
5. Sylmar Neighborhood Council
6. Sylmar Chamber of Commerce
7. Sylmar Woman’s Club
8. Heroes of Life Foundation
9. Sea of Trees Foundation
10. Sylmar Olive Festival
Required liability $1,000,000 liability
Signed Indemnity Agreement (Waiver & Release of All Liability)
Signed Requirements for Cooking and Food Protection & Handling at Special
Events (Two Signed Copies)
By signing below you verify that all the items listed above are included and are paid in full for the
Sylmar Olive Festival 2012.
Print Name:
Signature:
Date:
Page 2
Sylmar Olive Festival – Labor Day Weekend
Event Location: El Cariso Park
13100 Hubbard Street ▪ Sylmar, CA ▪ 91342
September 1 - 3, 2012
Saturday
Sunday
Monday
September 1
September 2
September 3
11 a.m. to 7 p.m.
11 a.m. to 7 p.m.
11 a.m. to 7 p.m.
FOOD VENDORS
GENERAL TERMS AND CONDITIONS
1. Upon arrival, Food Vendor must check-in with designated representative.
2. Spaces will be assigned to create a marketing path to reach maximum consumer exposure
3. Set-up begins at 9 AM and must be completed by 10:30 AM. Food Vendor must be ready to sell
no later than 11 AM and must remain open during the entire event. Tear down will not be
permitted until the close of the event. Early tear down or continued sales after permitted close
of event on any day, will result in forfeit of the $50 deposit.
4. Each Food Vendor is required to submit his/her food products with pricing to be sold for
approval by Sylmar Olive Festival Committee. Only pre-approved food items may be sold. All
changes must be made in writing and are subject to approval.
5. Each vendor is required to supply a professional banner/sign with the Food Vendor’s name
and/or logo or signage.
6. All Food Vendors are responsible for set-up, clean-up, and tear down of his/her booth. Cleanup: A $100 deposit is required to ensure the maintenance and disposal of garbage, and debris in
and around each vendor’s assigned space.
7. Food Vendor MUST comply with all Fire Codes and have a minimum of (1) 2A 10 BC or 40BC
certified fire extinguisher in booth. A fire extinguisher that meets standard fire safety laws is
mandatory and Food Vendors will not be allowed to operate without the proper extinguisher.
8. A photo of your trailer, tent or booth showing the setup must be included with your application.
If you do not have a photo, please submit a drawing of setup.
9. Personal vehicles are not permitted in booth area during event hours. Vendors must park all
vehicles, including tow vehicles, in available parking areas.
10. Alcoholic beverages are prohibited on the premises. Failure to comply will be cause for removal
from the festival grounds without refund of any fees.
11. Each food vendor must furnish and maintain at least one (1) 30 gallon trash container with liners
for public waste outside their booth and all required trash containers with liners necessary to
maintain waste created by/during operation within booth.
12. No dogs or pets are allowed in food area, near or in any food booths.
13. REFUND POLICY. No refunds due to bad weather or acts of God. Refunds will be made ONLY if a
written request is received one month prior to event.
Page 3
INDEMNITY AGREEMENT
WAIVER & RELEASE OF ALL LIABILITY
If Accepted to Participate in the Sylmar Olive Festival, I AGREE:
A. To hereby release and forever discharge Sylmar Olive Festival, and its committee members,
officers and agents; and all sponsoring organizations, their directors, officers, employees, agents
and volunteers from any responsibility, personal liability, claims, loss or damages arising out of
or in conjunction with my application and participation in the Sylmar Olive Festival. The Sylmar
Olive Festival will not be responsible for any injury sustained by artists, vendors or guests while
within space designated for such, including the sale of all products or services occurring at such
booth space. I agree to pay for all damages that may have been caused as a result of the
operation of my booth, sale of my products, or of any of my other actions at the Sylmar Olive
Festival.
B. To supply my own tent(s) along with all necessary equipment and tables and chairs for my
products. I further agree to store and secure my products, merchandise, and/or artwork without
exception or limitations.
C. To comply with all representations of this application and with all of the conditions and
deadlines set forth in the informational letter sent me upon acceptance into the Sylmar Olive
Festival. I further agree that if I do not comply with such representations or conditions, nor meet
all requirements, I may not be allowed to operate that day of the Festival and I would forfeit all
entry fees.
D. To attach a certificate of insurance representing a minimum of $1,000,000 liability and to name
the County of Los Angeles, City of Los Angeles, Mission College, Sylmar Neighborhood Council,
Sylmar Chamber of Commerce, Sylmar Woman’s Club, Heroes of Life Foundation, Mission
College Foundation, and Sea of Trees Foundation, and Sylmar Olive Festival Committee as
additionally insured, and indemnify them from any claims for damages I incur related to my
participation.
E. To leave my space as I found it, properly disposing of trash and all waste products within the
components made available by the Sylmar Olive Festival, and removing all my equipment in a
timely manner at the conclusion of the Festival. I agree to pay for any expenses that Sylmar
Olive Festival may have incurred as a result of my not fully cooperating with the Festival
organizers. Minimum fee incurred for non-compliance is $500.
F. To present high quality products and services and to cooperate with Festival organizers.
G. Should an Act of God/Terrorism/Mother Nature/or Community Disaster occur, Sylmar Olive
Festival staff will make all decisions regarding the Festival based on safety first. Sylmar Olive
Festival cannot accept the risk of disaster for everyone. Each participant and vendor needs to
accept the risk of his or her entry fee. There will be NO REFUNDS. The money paid is spent
developing the event. Sylmar Olive Festival does not save money if you do not participate in the
event. Sylmar Olive Festival has ordered and is liable for every supply, rental and services
needed for the event, regardless of the outcome. These costs include but are not limited to
paying for marketing, entertainments, permits, equipment, event staff, offices and
administration costs all year
ACKNOWLEDGE AND AGREED
Print Business Name
Print Your Name
Your Signature / Date
Page 4
REQUIREMENTS FOR COOKING AND FOOD PROTECTION & HANDLING AT SPECIAL EVENTS
EVENT NAME: Sylmar Olive Festival
EVENT DATE:
September 1 – 3, 2012
COOKING
1. NO cooking is permitted under canopies or in non-approved indoor structures.
2. Cooking devices using propane must have the propane bottle outside the booth and properly
secured in an upright position.
3. All fittings and hoses used with propane shall be approved for such use by an approved testing
laboratory.
4. Propane shall be limited to the supply on site. There shall be no remote storage area.
5. Propane cylinder size is limited to a 5.76-gallon capacity.
6. There is a limit of one propane cylinder on site per vendor.
7. Refueling of propane cylinders on site or at other than approved locations is prohibited.
8. You must provide your own fire extinguisher with a minimum 20BC classification at each booth.
9. A minimum of 3 feet clearance must be provided between the public and the cooking device by
a barricade.
10. All cooking devices shall be secure, stable and level.
11. Los Angeles County Health Department approval shall be obtained for cooking on site.
12. No smoking is permitted within 25 feet of propane cylinder or inside the tent or canopy.
13. All propane connections shall be tested for leakage by performing the manufacturer’s
recommended testing procedures.
FOOD PROTECTION AND HANDLING
14. Every food vendor is required to have a three-compartment sink with potable hot and cold
running water. The sink must be approved in advance by the Los Angeles County Health
Department.
15. Food handlers shall keep their hair effectively restrained. Hats, nets, or caps are recommended.
Food preparation areas shall be effectively screened. Serving windows shall not be larger than
necessary for the particular operation of that establishment.
Page 5
16. Avoid direct contact with food – use scoops or tongs. Disposable gloves shall be worn at all
times.
17. Wash your hands each time you leave your food stand, after taking breaks, or using toilet
facilities.
18. All food and utensils shall be stored off the ground at least 6” on shelving or pallets within the
stand.
19. Ice used in customer beverages shall be protected from contamination and shall be maintained
separate from ice used for refrigeration purposes. Ice bins shall be continuously drained to
prevent standing water. Ice shall be protected from contamination by being covered. Ice shall
be dispensed with a suitable ice scoop, not with the customer cup.
20. Only single service eating and drinking utensils are approved for customer use.
21. Customer self-service of unwrapped or unpackaged food is prohibited, except if protected by
approved sneeze guard or is served from hinged, covered chafing dishes.
22. All food beverages and utensils shall be protected at all times from unnecessary handling and
shall be stored, displayed, and served to protect from contamination by dirt, dust, insects, or
customers.
23. All food shall be prepared in a licensed permitted food establishment, or at the food stand as
indicated on the application. No home-prepared food shall be dispensed at food stands.
24. No-perishable, home-prepared bakery products may be dispensed from non-profit food stands.
25. Potentially hazardous/perishable foods must be maintained at temperatures either below 45 F
or above 140 F at all times.
26. All liquid waste shall be lawfully disposed of at approved dump stations. This includes, but is not
limited to grease, ice condensate, beverage waste, etc.
27. Children shall work under the direct supervision of a responsible adult at all times.
ACKNOWLEDGE AND AGREED
Print Business Name
Print Your Name
Page 6
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Cold Holding: … Mechanical Refrigeration … Ice Chests Hot Holding: … Steam Table … Chaffing Dishes !T THE END OF THE OPERATING DAY ALL POTENTIALLY HAZARDOUS FOOD THAT IS HELD AT —& SHALL BE DESTROYED
!T THE END OF THE OPERATING DAY ALL POTENTIALLY HAZARDOUS FOOD HELD AT OR ABOVE —& SHALL BE DESTROYED
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7ILL MULTIUSE KITCHEN UTENSILS KNIVES SCOOPS SPATULAS BOWLS BE USED
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… Sponsor/Organizer … Pre-­‐packaged only (not required) … Food Booth Operator (complete Liquid Waste Disposal section) 4YPE OF HANDWASHING SINK
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-ETHOD OF LIQUID WASTE REMOVAL
… Connected to public sewer per day … Waste tank ( Gallons) Waste tank maintenance schedule per hour 0ROVIDE THE NAME ADDRESS AND TELEPHONE NUMBER OF 0ERSONS RESPONSIBLE FOR REMOVAL OF LIQUID WASTE
Name: Address: Telephone: ) ( ) HAVE COMPLETED THE APPLICATION TO THE BEST OF MY ABILITY ) UNDERSTAND THAT ) MAY BE ASKED TO PROVIDE ADDITIONAL
INFORMATION IN ORDER FOR THE APPLICATION TO BE APPROVED AND THAT THE INFORMATION PROVIDED IS CONSIDERED PART OF
THE APPLICATION
OR FAILURE TO COMPLY WITH REQUIREMENTS SET FORTH
) UNDERSTAND THAT FAILURE TO MEET THE CONDITIONS IDENTIFIED IN THIS
APPLICATION
IN THE #ALIFORNIA (EALTH AND 3AFETY #ODE MAY RESULT IN THE DISPOSAL OF FOOD SUSPENSION OF MY APPROVAL TO OPERATE ANDOR
MAY RESULT IN THE FILING OF MISDEMEANOR CRIMINAL CHARGES
FEE IS NONREFUNDABLE
) UNDERSTAND THAT ONCE THE APPLICATION IS REVIEWED THE APPLICATION
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Print Name: Signature: Telephone: Cell Phone: