CLUBS/ASSOCIATION CONTRACT
For use of the Ceilidh and/or the Ceilidh Kitchen
Between the Macdonald Campus Students’ Society
and: _________________________________________
(Please print)
Name of the event: _______________________________________________________
Date and Hours of the event: ________________________________________________
Person responsible & signing for this event: ____________________________________
Position: ________________________________________________________________
The aforementioned club/association is granted the use of the Ceilidh and/or the Ceilidh Kitchen with
the understanding that they will ensure the Ceilidh and/or the Ceilidh Kitchen is cleaned in its entirety
prior to leaving the premises as indicated in the Ceilidh Kitchen/ Ceilidh Checklist (attached).
If alcohol is served it will be required of the club/association to hire the services of one of MCSS
doormen to check IDs at the door. Please note that only “McGill server trained” persons are allowed
to serve alcoholic beverages in the Ceilidh. It is recommended to hire a doorman for private events to
ensure privacy.
Failing to comply with these regulations may result in losing the opportunity of hosting events in the
Ceilidh and/or disciplinary action determined by MCSS Business Operations Committee.
Signature of Club member: ______________________________ Tel. Number: _____________________
Email: ____________________________ Date: _____________________________
To be completed after the event by a member of the Business Operations
Committee
Did the club/association comply with the contract? (Circle)
Yes
No
If answer is “No”, further discussion must be done by the MCSS Business Operations Committee.
Name:___________________________________ Position on BOC:_____________________________
Signature: _________________________________ Date: ______________________________________
Kitchen Checklist
o
Cleaning Tableware & Equipment
1. Clean and sanitize cupboards before clean items are stored.
2. Clean trays and carts used to carry clean dishes from storage.
3. Store glasses and cups upside down on a clean surface.
4. Clean and sanitize stove (Make sure it is turned off.)
o
Floors
1. At the end, floors should be swept clean of food and dirt particles as well as mopped. Broom and
dustpan are kept in the kitchen, while the mop can be obtained from the storage room near the
entrance of the CC.
o
Dish & Utensil Cleaning
1. Scrape all food particles off dishes and utensils before washing.
2. Never use metal brushes; only use synthetic material to clean.
3. All dishes and utensils should be lightly washed with soap before placing in the dishwasher.
4. Dry and store clean dishes and utensils
o
Empty the compost/ trash/ recycle
1. Empty the compost bin and trash bin in the bins located outside to the left of the shuttle bus stop
(Facing from inside of CC).
2. New garbage bags should be placed. They are located in the cupboard near the dishwasher
machine.
3. All recycle materials should go in the recycle bin outside the elevator
o
Food Storage
1.No food must remain after an event, unless club/association wishes to donate the remaining food
to Happy Belly or Bar Staff.
2. If a Club wishes to donate food to Happy Belly or Bar Staff then the food must be labeled and
stored properly. (Sealed)
3. If club wishes to store food after Thursday permission must be granted by MCSS.
Ceilidh Checklist
o
Floors
1. At the end, floors should be swept clean of food and dirt particles as well as mopped. Broom and
dustpan are kept in the kitchen, while the mop can be obtained from the storage room near the
entrance of the CC.
o
Tables and Chairs
1. At the end, tables and chairs must return to original setting.
2. All tables and chairs must be wiped
o
Decorations
1. Decorations must be taken down by 10:00am the day after the event.
Summary Cleaning Checklist:
Done
Item
Utensils
Dishwashing
Machine
Compost
Work
Benches
Basin & Sinks
Floor
Garbage
Decorations
Dishcloths
Procedure
Machine wash, air dry, store
clean and dry,
Clean interior &
clean/replace filter
Take out and wash
containers
Degrease & sanitize
Degrease & sanitize
Mop to remove dirt and food
Remove all garbage bags
from preparation and
service areas. Wash and
sanitize containers.
Replenish with new bags.
Taken down and stored or
thrown away in garbage.
Wash in hot soapy water
How to use the Dishwasher Machine:
Dishwasher machine is only available for Bar Staff and OGP. If a Club wishes to use it, it must
be preapproved by BOC.
Dishwashing Machine Maintenance, Cleaning & Sanitizing
Keep the temperature of the water at 66°C - 74°C. Dishes and utensils should be exposed to this
temperature for at least 10 seconds. Attach a maximum registering thermometer on a dish using a
rubber band or a clip in a vertical position. The final rinse temperature must be minimum 71°C. The
temperature should be checked and recorded daily. Chemical sanitizing machines need
temperatures from 13°C - 49°C. The dishwashing machine interior must be cleaned at least once
per day.
1. Turn on the main power.
2. Make sure detergents are properly attached and are dispensing.
3. Scrape off all food on utensils and dishes before loading.
4. Do not overload the dishwasher, or it won't clean and sanitize effectively.
5. Fill the water levels until the indicator is within the green area. Then turn on the cleaning
function.
6. Observe dishes as they are exiting the dishwasher to verify if they are clean to sight.
7. Air dry all items and do not stack items. "Wet nesting" will not allow items to properly dry and
can lead to mold production and bacterial growth.
Dishwasher - Interior
1. Turn off the run function. Drain the water. Turn off the main machine.
2. Remove the spray arms and clean and sanitize the nozzles. Reassemble all parts.
3. Clean the tank. Do not use bleach or chlorine based detergents, or use metal brushes or corrosive
products, which can damage the machine.
4. Remove the 2 filters, clean of all food particles and place them back. Replace with new ones if
needed.
5. Replace the tank water by draining and refilling the tank at least every 20 wash cycles, or twice a
day.
6. At the end of the day, leave the dishwasher door open to allow the machine to air out.