Eligible Bidders
Only Bidders pre-qualified by the Health Organization in the following discipline may submit a Tender in response to this ITT: General Contractor (Prime Contractor/Bidder)
Qualification Range: Acute Care Projects greater than $2M
Fraser Health Pre-Qualification list: http://www.fraserhealth.ca/about-us/business-opportunities/

Use of Bid Depository
Use of the BidCentral Online Bidding for Subcontractors (BOBS) is required for the following Trade Category:

1. Electrical Contractor
2. Mechanical Contractor

For bid depository purposes, FM invites trade contractors (as specified in the List of Subcontractors) to use the BidCentral Online Bidding for Subcontractors (BOBS) in accordance
with its Rules of Procedure (including bonding unless identified otherwise). Trade contractors will be invited to submit subcontract bids through the BOBS system. To access the BOBS system, please refer to online information at www.bidcentral.ca/bobs

This Invitation to Tender is being issued by the Health Organization for the Vancouver General Hospital Food Service Redesign Banfield Pavilion

The objective of the project is the creation of a seamless system of food delivery to patient populations within the long-term care program at the Banfield Pavilion on Vancouver General Hospital (VGH) campus. Food will be prepared, packaged and flash chilled at the existing St. Paul’s Hospital (SPH) Food Production Centre, transferred to a new Food Depot / Kitchen at Banfield Pavilion. It will be distributed to three Food Serveries located on levels 2 to 4.

To enable this new Cook-Chill Decentralized Foodservice System renovations and equipment upgrades will be completed throughout Banfield Pavilion. The scope identified includes: 

• Renovations to the Kitchen at Level 1 within the Banfield Pavilion to create a Food Depot serving Banfield Pavilion; 
• Renovation within dining rooms to create Food Serveries:
  • Upgrades required to bring the spaces up to infection control and safety standards; 
  • New mechanical and electrical systems including new lighting, mechanical diffusers and upgraded HVAC;
  • Creation of prep areas for portioning food, food services admin touchdown spaces and wash areas;
  • Installation of new food equipment.