RENTAL AGREEMENT FORM

Please INITIAL all paragraphs below indicating that you have read and understand all the terms and conditions that come with renting a commercial kitchen, as well sign and date the final page.

RENT MY KITCHEN is a fully licensed, commercial kitchen facility. We provide kitchen space for local food entrepreneurs to explore new food business ideas with minimum capital investment. We offer a large commercial kitchen space and a washroom. The space is available to rent 24 hours a day, 7 days a week, and can be booked using an online booking system. Spaces are rented on an hourly basis; (minimum 4 hours) however, we do provide monthly rates to those using the kitchen frequently. All bookings are done in advance and you will pay for your rental space at the time of booking. Last-minute accommodations may be possible, please inquire.

Please give RENT MY KITCHEN equipment your utmost respect and treat it with the care you give your own equipment. Do not remove any equipment from the premises at any time. All equipment must be kept in clean working condition when leaving, otherwise please inform us immediately. The kitchen, equipment, and inventory of items will be inspected after each kitchen rental, and you will be asked to replace or repair what is damaged/missing/broken.

We understand that accidents happen, but please have the integrity to let us know right away. A FULL ONBOARDING SESSION will be part of the kitchen rental agreement before you are allowed to use the facility. INVENTORY This is a requirement that IS PRIOR TO ACCEPTING ANY TERMS OF AGREEMENT FOR BOTH PARTIES.

RENT MY KITCHEN Hours are billed on a sliding scale based on the number of hours that you committed to. We require a minimum commitment of 4 hours per month to accept you as a kitchen rental tenant. If you require additional hours in any given month (above and beyond your commitment hours) we will do our best to accommodate you.

1 to 10 hours per month $40/hr + HST
11 to 40 hours per month $25/hr + HST
The use of Portia or the Steam Kettle will result in an additional $10 per hour for the time you used it.
Monthly rate -- A flat rate per month can be discussed

$165 per month will give you 1 commercial-grade steel shelf of 48 inches long, 14 inches deep, and 6 feet high on wheels. Each shelf will rent for $165 a month, if you have 2 shelves it is $320 a month. These shelves are to be kept tidy, organized and will include a cover and a sign so that your ingredients remain safe, clean, and potentially deter theft from other renters. Nothing can be left on the floor or piled on top of each other too high. If you require additional storage for packaging etc. let us know and we can try to accommodate you.

All prices are plus HST. Detailed receipts will be provided monthly if needed. You are booking rental hours and paying for them once you have booked using our secure booking system. A credit card is HELD on file to ensure our security. Your security deposit of $300 will be returned to you once we have terminated our contract.

Rental tenants have one door access; the kitchen is accessed on the east side of the building (3 parking spaces) this is a ground floor unit and is accessible to those who may have mobility issues.

A keycode to the wireless numbered lock will be provided. This door locks automatically There are Cameras are on-site inside the unit for security and monitoring usage. Please do not come in away from your scheduled hours or give anyone else access to the rental space. If you are found to have trespassed or given anyone else access to trespass, your agreement will be cancelled, your security deposit of $300 will not be returned and you will no longer be provided kitchen access.

Your hourly rental includes ample prep and packaging tables, 1 fridge, a commercial gas stove with 6 burners, 1 commercial electric rotating 10 rack oven, a commercial exhaust hood complete with a fire suppression system. 3-compartment sink, sanitizer (not dishwasher) dryer racks, bakery cooling racks, 3 mixers, hand blender, steam kettle, portioning machine, hand washing sink, a mop and bucket, use of all pots, pans, baking sheets, baking pans, cutting boards, cleaning supplies soap, garbage disposal, and small wares are included as well. Your casual rental fee will also cover the gas, hydro, water, and heat/air conditioning used on site. You are welcome to use the packaging area and the horizontal band sealer. You can use any equipment that can be cleaned and put away (i.e., pots and pans)(excluding all equipment owned by other tenants that are stored within their own private storage racks). Please make sure all equipment is returned clean and in the same condition you found it in. You will be responsible for supplying your own specialty/additional equipment as required by you not supplied in our kitchen.
Additional STORAGE:
If you require additional dry storage, refrigerated storage and/or freezer storage - space is limited so please inquire on availability.

Renters wishing to leave tools, equipment, or ingredients on-site must rent storage space on one of our shelves or your own shelf for a monthly fee. Perishable contents must be labeled and dated. A freezer or refrigerator may be available for rent. All other personal items must be removed upon leaving the facility. Anything left in the kitchen outside of designated storage may be consumed, used, or disposed of within 24 hours. This is to ensure you do not leave items for others to clean up. If you need to leave some hot oil or other items to cool, just let me know and I can accommodate your request.

We offer 1 washroom for your use while in the space. Please keep these areas tidy and notify us if there is an issue or if we are running low on supplies.

We require an impeccably clean workspace. We are Dine Safe certified and inspected at random. We provide all the supplies necessary for sanitization and for cleaning. We also provide a mop, a bucket, brooms, and dustpans, use the hose by the sink for filling up the mop bucket. We provide garbage bags, paper towels, and cleaning supplies, etc. however, you do need to factor cleaning into your time allotment. Follow all clean-up protocols (also listed within the kitchen).

You will need to bring your own cleaning cloths, aprons and anything else you use in your food production. If you use the sanitizer for your dishes, you clean off any food debris into the garbage before loading and must place them all on the drying rack after each wash and put all the dishes/cutlery away before your rental time ends. There are to be NO dishes left out. If there are dishes left out, this will be brought to your attention. If this happens too often, I will charge you $50/hour cleaning charge.

You will be shown the fire exits upon your onboarding and walkthrough. We have a vast fire suppression system as well as handheld fire extinguishers throughout. If a minor fire occurs, you may use your best discretion for putting out. Should the fire erupt larger and there is no time for a handheld extinguisher to be implemented, EXIT IMMEDIATELY through the fire exits (we have 3) and move as far away from the building. DO NOT try and remedy large inextinguishable fires yourself or put yourself in harm's way. CALL 911 immediately. When safe and 911 has been called, please contact us immediately and your insurance company will be informed of any claims for damage. Proof of insurance must be provided for your file.

DO NOT leave the ovens or stoves (open flame) on while running to the store or visiting the bathroom for lengthy periods of time, should you be the ONLY person on site that day. Turn off the gas stove after each use.

Health code violations may result in the revocation of your kitchen use privileges and termination of these terms.

Some bandages, polysporin, and such are located on site, and will show you on the walk through. All cuts shall be bandaged with waterproof protectors, and watertight disposable gloves shall be worn.

No children under the age of 16 or untrained individuals are allowed in the kitchen while preparation is taking place.

Renters must wear proper clothing. Sandals, shorts, tank tops, and jewelry that could fall into your product are not permitted. Hair must be worn back with hats, hairnets, or hair coverings.

Renters who are sick or have infected cuts, lesions, or open sores will not be permitted to use the kitchen until they have been treated. Since we are all adults, this is to be self-regulated and self-monitored.

COVID-19 is still active within the Durham Region. Under Provincial bylaws and public health rules, if you or any worker on-site if feeling ill or shows any symptoms or has been exposed to someone who has been determined to have COVID-19, it is requested these people refrain from coming into the kitchen space. Mixed households should wear masks or use the hood fan for further air circulation. Since you are not expected to share the kitchen with other no team member renters it is up to you how you manage your team.

Without expressed consent by the owner:

•No use of perishables or non-perishable foods of any kind. Please supply your own paper towels, saran, Ziploc bags, foil, parchment paper, salt, pepper, oil, food, canned goods, all food, seasonings, liquids, date coding guns, packing tape, etc.

•You cannot use other people's ingredients without permission. Inventory is taken weekly. Nothing perishable or causing detriment to the current kitchen need of the owner shall be used without express permission.

•You can store your items in the small three-door fridge in the kitchen only while you are using the kitchen. You will see your name on the door of the fridge, if you have rented that space. If you have not rented it, DO NOT LEAVE ANYTHING in the fridge or it will be thrown out.

•Please do not leave your items after your hours have concluded without express permission (i.e., leaving items in the fridge overnight, or leaving your blender on site until your next booking). We simply don't have space as a shared kitchen. Please discuss whether you require to leave something to ensure you are not infringing on other renters or the owners' use.

• Comply with all Health Department Regulations including during any Health Inspection Visits from the Health Department. Notify us immediately if a health inspector comes in.

•Leave the kitchen/fridge free of any food and debris unless requested space rented.

•Clean/Sanitize and dry all surfaces, including the prep tables, floors & equipment.

•Current Food Handlers Certificate must be present with you at all times.

•Clean and return all dishes and equipment to their proper places within the kitchen.

*Sweep the floors. Mop up any spillage. Please look under the tables for roll-away items that can sit and mold/attract pests.

•Flatten boxes, remove debris from them, gather your recyclables in a clear bag all other trash must be bagged, tied, and placed in the proper collection bin outside and down the building to the garbage room. You must remove all the garbage and recycling after each kitchen rental.

Please let us know of any problems in the facility so we can rectify the situation as soon as possible. This includes any equipment, small wares, sanitation, sinks, restroom, plumbing, electric, trash collection or scheduling issues, etc.

Once you reserve your kitchen hours, you are responsible for paying for your time. We understand that your schedule may change, but you are responsible for paying for the hours you reserved. Any other arrangements are required in writing (by email).

If you wish to cancel your contract altogether, we require 15 days' written notice. Your security deposit of $300 will be returned to you if you need to cancel.

Violation of any of the Rental Agreement policies may result in the termination of your contract.
REQUIRED INFORMATION

All RENT MY KITCHEN renters must have (bring with you to the onboarding meeting)

* A valid Credit Card that will be kept in a locked file in case of any breach of contract. I will never charge this card unless necessary and will always give you an alternative way to pay your fees.
•A licensed/insured business owner and a copy of your business license, registration of business name, or other documentation that shows you are in business should be provided to keep on file.

•At least one person on site who has a current certified food handlers' certificate. A copy is required on file, for compliance with the Health Department.

•A copy of your General Liability Insurance (naming RENT MY KITCHEN/EAT MY SHORTBREAD and our address as additional insured with a $1,000,000 One Million liability) which will be kept on file. Contact your insurance broker and they can add us on at no additional fee. If you do not have business insurance, please speak to us.

•15 days' written notice is required to terminate your rental agreement.