STALLHOLDER TERMS & CONDITIONS

BOOKINGS /
CANCELLATIONS

By Thursday prior to market day, via:

• Email: market@growingwinchelsea.com or telephone:
• Kim Johnson Stallholder Coordinator Mobile: 0418 566 790

PAYMENT

Payment must be received no later than Thursday before the Sunday market. No cash will be collected on market day. You can pay monthly, 3 monthly, 6 monthly, annually

1. NAME: Market Account Growing Winchelsea
2. BSB: 633000
3. ACCOUNT # 163755994

TRADING

Hours of trading are 9.00 am to 1.00 pm - Stalls must remain open during trading hours.

EQUIPMENT

Outside stallholders to provide their own trestles, tables, chairs, marquees/gazebos. Please ensure you have 20 kg sandbags/weights to ensure your tent, marquees or umbrellas are secure in all weather conditions. Access to power is available but you must provide your own tagged lead.

INSURANCE

All stallholders must have their own Public Liability Insurance. You will need to provide a copy of your Certificate of Currency with your registration form.

FOOD REGISTRATION / STATEMENT OF TRADE

Food vendors must submit a statement of trade via “Streatrader” www.streatrader.health.vic.gov.au and ensure that all requirements under the Food Act 1984 will be complied with. If the vendor cannot produce proof of Streatrader Registration when requested by the Market Operator the vendor will be refused entry to the market.

STALLS & PRODUCTS

All goods should fall into one or more of the categories of handmade, homegrown, vintage, fair trade, recycled, environmentally friendly and must be approved by the market committee. We support the Surf Coast Shire’s Plastic Wise “Events and Markets Policy", which aims to eliminate single use plastic bags, bottles and packaging to protect the local environment. With this in mind, please ensure your packaging is kept to a minimum.

RUBBISH / WASTE

Stallholders are responsible for removing all their own rubbish/waste. The bins provided at the market are for general public use only.

CAR PARKING

Car parking is available in Hesse Street, also in front of the shopping strip on Main Street outside The Foxes Den.

FIRE SAFETY

Vendors using cooking equipment must have a portable, in-date tested and tagged fire extinguisher. A fire blanket is also recommended. If you have gas bottles, they must be in-date and be certified by ESV. Solid fuel cooking equipment is not permitted without proper guards or barriers.