AI Overview

Le Nova Scotia Community College sollicite des propositions pour des services de déneigement sur une base d'offre permanente pour le campus NSCC Pictou à Stellarton, NS.

Information de base

Numéro de Référence

00004735446

Organisation émettrice

Nova Scotia Community College

Type d’appel d’offres

DDP - Demande de proposition (Formel)

Numéro d’appel d’offres

RFPFT2025-013

Titre

Snow Removal Services Standing Offer for NSCC Pictou Campus

Code d’identité d’origine

SCRIBE

Détails

Emplacement

Nouvelle Écosse

Type d’achat

Non-mentionné

Dates

Publication

2025-09-29 13h15:00 HAE

Date de fermeture

2025-10-15 13h00:00 HAE

Information du contact

Dan Macinnis

Dan.macinnis@nscc.ca

Description

This Request for Proposals (“RFP”) is an invitation from Nova Scotia Community College to prospective suppliers (“Proponents”) to submit proposals (the “Proposal”) for the provision of Snow Removal Services on a Standing Offer basis for the NSCC Pictou Campus, located at 35 Acadia Avenue, Stellarton, NS.

The College is requesting firm pricing for the contract for three one-year terms. The pricing will remain in place for a period of twelve (12) months from the date of the RFP closing. All fees and applicable charges outlined in the request for proposal would apply. The contract period for year one will be from Award date to May 31, 2026 The contract period for year two (if continued) would be from October 15, 2026 to May 31, 2027. The contract period for year three (if continued) would be from October 15, 2027 to May 31, 2028

Afficher davantage

Dérogation All details to the associated notice, including documents, plans and specifications (where applicable), are issued on Nova Scotia Tenders. MERX asks that you refer to the Nova Scotia Tenders notice for these details. MERX stipulates that potential bidders may also be required to register with the buying authority as a bidder/plan taker. The contact information can be found within the notice abstract. For full details, please check with the original source of the content.