A Canadian Catering Contract is a service agreement between a catering company (the caterer) and a client (the host) for the provision of food and beverage services at a specific event. Catering operations in Canada are subject to a layered regulatory framework — the federal Food and Drugs Act (R.S.C. 1985, c. F-27) and the Safe Food for Canadians Act (S.C. 2012, c. 24) establish national food safety standards, while provincial legislation governs food premises licensing, food handler certification, and public health inspections.

Each province has its own food safety regime. Ontario's Health Protection and Promotion Act (R.S.O. 1990, c. H.7) requires caterers to hold a food premises permit from the local public health unit. British Columbia's Food Safety Act (S.B.C. 2002, c. 28) and Alberta's Public Health Act (R.S.A. 2000, c. P-37) impose similar requirements. All food handlers must typically hold valid food handler certification from their provincial authority. The Canadian Food Inspection Agency (CFIA) oversees federal food safety standards that apply to all commercial food operations.

Catering services are taxable supplies under the Excise Tax Act. GST (5%) applies in all provinces, and HST applies in participating provinces — 13% in Ontario, 15% in Nova Scotia, New Brunswick, and Newfoundland. Mandatory service charges added to the invoice are also subject to GST/HST, while voluntary gratuities are not. Caterers earning more than CAD $30,000 annually must register for and charge GST/HST.

A Canadian Catering Contract is needed whenever a client engages a caterer to provide food and beverage services for a wedding reception, corporate event, birthday celebration, fundraiser, holiday party, memorial service, or any other gathering. The contract protects both parties — the client receives assurance of specific menu items, service levels, and staffing, while the caterer secures a commitment for payment, deposit terms, and minimum guest counts.

This document is essential when alcohol will be served at the event. Each province has its own liquor licensing requirements — Ontario requires a Special Occasion Permit (SOP) from the Alcohol and Gaming Commission of Ontario (AGCO), British Columbia requires a special event permit from the BC Liquor Distribution Branch, and Alberta requires a Special Event Licence from AGLC. Staff serving alcohol must hold valid certification such as Smart Serve (Ontario), Serving It Right (BC), or ProServe (Alberta). The contract must specify who is responsible for obtaining the permit and providing certified servers.

Allergen disclosure is a critical concern. The Canadian Food Inspection Agency requires that priority allergens — peanuts, tree nuts, milk, eggs, fish, crustaceans, shellfish, soy, wheat, sesame, mustard, and sulphites — be disclosed when present in prepared foods. The contract should document allergen management procedures and the client's responsibility to inform the caterer of known guest allergies.

Cancellation provisions are particularly important for catering contracts because caterers incur costs well before the event — ingredient procurement, staff scheduling, equipment rental. Provincial Consumer Protection Acts provide additional cancellation rights that may override contractual terms.

A comprehensive Canadian Catering Contract must identify both parties and specify the event details — date, time, venue address, estimated guest count, and the guaranteed minimum guest count (the number the client commits to pay for regardless of actual attendance). The menu must be detailed — specific dishes, portion sizes, dietary accommodations (vegetarian, vegan, halal, kosher, gluten-free), and the beverage program (open bar, cash bar, limited selection, or non-alcoholic only).

Pricing must be stated in Canadian dollars — per-person rate, flat fee, or itemized pricing — along with the GST/HST amount, service charges, and any additional fees for overtime, extra guests, or special equipment. The deposit structure should specify the initial deposit amount (typically 25-50% of the estimated total), the deposit payment deadline, subsequent installment dates, and the final payment due date.

The liquor licensing clause should specify who obtains the required provincial permit (SOP, special event permit, or equivalent), who provides certified serving staff, and liability for alcohol-related incidents. Include a WSIB/WCB clause — if the caterer's staff are injured at the venue, the contract should clarify workers' compensation coverage and who carries the policy.

Cancellation and refund provisions must define the notice periods and corresponding refund percentages — for example, full refund minus deposit if cancelled 60+ days before the event, 50% refund for 30-59 days, and no refund for less than 30 days. Force majeure provisions should address event cancellation due to extreme weather, public health orders, or venue closure. Both parties must sign, and the governing law should reference the applicable Canadian province.