Hall and Ballfield

Hall Rental Rules and Guidelines

1. All renters shall comply with all applicable liquor laws and provisions of the TCCA's "Club License". The TCCA will supply a bartender and retain any bar profits.

2. Renters must comply with posted TCCA kitchen rules and have people with applicable food handling certification.

3. Renters agree that they will:

   • Abide by the Tidnish Community Centre main floor capacity for persons seated or unseated as determined by the Fire Department and posted at the Centre.

   • Be responsible for setting up for their event. After the event they will return tables and chairs to their proper locations.

   • ​If renter(s) have used dishes or coffee pots they will wash them and also wash counters & sinks. See Kitchen Rules

4. CLEANUP EXPECTATIONS: 

   • Pick up & sort garbage, recycling & compost. 

   • Clean up spills. 

   • Wash, dry, and put away dishes and coffee pots. 

   • Wipe all tables, counters, sinks and any other areas used. 

   • Return equipment, tables and chairs to proper storage areas. 

5. Do not use staples, nails or duct tape on furniture or walls. If paints or markers are used tables will be covered. 

6. Tape and thumbtacks must be removed after my event. 

7. Tables and chairs are not to be dragged across the floor. 

8. If the event results in non-accidental, major damage to facilities, furniture, or equipment then repair/s or replacement costs will be charged to the renter(s).

9. Funds from a pre-negotiated proceeds splitting plan will be submitted TCCA immediately (or as otherwise negotiated).

10. When using the TCCA Club Liquor License, the renter(s) understand that all persons attending the event must sign in at the door and that at least 1 TCCA member for every six non-member guests will attend. 

11. The renter(s) must hire the TCCA Bar Services for their event.

12. If a Special Occasion Liquor License (SOL) is required, contact the TCCA Bar Manager.

13. The renter(s) understand that profits from liquor sales go to the TCCA.

Kitchen Use Guide

Our kitchen is food establishment under the terms of our Department of Agriculture Food Protection License. We have to adhere to the rules and regulations set out by the Department which are available on line.

• All food served from the kitchen must be prepared within the kitchen.

• A person with Food-Handlers Certification must be present

  • One exception: food prepared by a caterer or a store holding a Food Distribution Certification license may be served from the kitchen.

• To use the kitchen a rental form must be completed.

• The downstairs kitchen has been renamed the Lunch Room.

  • Tea & coffee may be served

  • The fridge may be used

  • No food may be prepared in the Lunch Room..

Kitchen Use Rules

The cleanliness of our community kitchen is the responsibility of all of us. Please help us keep it in good working order for the good of our community - follow the rules for use of the kitchen and conform to the health codes. If we do not adhere to these rules we could lose our License to Operate.

1. Check list of appliance temperatures with date and initials found on front of freezer.

2. Wash your hands in hand washing sink provided before working in the kitchen. The double sink is only used to wash dishes, pots and pans.

3. Some general rules:

• If you dirty it please clean it properly.

• If you open it please close it.

• If you spill it please wipe it up.

• If you empty it please fill it up (Salt, sugar etc.). This includes Commercial Dishwasher liquids.

4. Keep cooler/freezer clear of old food and partially consumed beverages.

5. Take home all leftovers and all of your containers.

6. Wash any pots, pans, and coffee/tea makers in the double sink, rinse them in hot water with ½ tsp of bleach, air dry and put all away after use.

7. Wash any dishes you use. If you only have a few dishes please wash them by hand using same method as for pots. Only use dishwasher when there is a full load. Empty the dishwasher after running it and put all dishes away. Never leave dirty dishes in the dishwasher. Never leave the dishwasher going unattended, stay until the dishes are clean and put away.

8. Garbage/Recycling – please put recyclables/garbage/compost in the appropriate marked containers.

9. Replace recyclable/garbage bags before they overflow; place full bags in outdoor bin. Make sure the recyclable/garbage/compost area is always clean, neat, and tidy.

10. Make sure everything is put away in its proper place before you leave. Clean all surfaces with water and a ½ tsp of bleach. Clean the floor with Mr. Clean and water. Turn off lights before you leave.

11. In the summer, if you turn the air conditioning on or up, please turn it off before leaving. In winter make sure the heat is down to 16 degrees when you leave.

12. Let us know if anything is amiss in the kitchen as soon as possible.

Even if you didn’t make the mess, help by cleaning it up. We are all responsible for how this room looks, how it smells, and how usable it is. We have a beautiful kitchen to work in, please ensure it is kept that way. 

THANK YOU FOR HELPING

Rental Rates - Community Hall

Rental Rates - Ball field

Hall Rental Request Form and Agreement

All facility renters will need to complete and sign the Facilities Rental Agreement which can be found under documents.