Decide whether the load has one receiver or many

A shipment to one staffed pickup point is different from individual home deliveries. Give WTM the complete stop list, expected packages at each stop and receiving windows. Quote the actual model rather than using one address and assuming the driver will distribute the orders elsewhere.

Allocate and label customer orders before collection. Keep subscriber instructions with the corresponding packages without displaying unnecessary personal information. The kitchen should reconcile menu choices and allergens through its own product-labelling process; the driver does not sort meal choices.

State the transport conditions precisely

Provide the required temperature range and identify whether the meals are chilled or frozen. Give packed container counts, dimensions and weights, including reusable insulated containers. Different temperature requirements should not be combined under a single vague refrigerated description.

CFIA guidance addresses suitable conveyances, appropriate temperature conditions and contamination prevention during food transport. Follow your product-specific controls and disclose any additional records required in the quote. See the CFIA preventive-controls guidance.

Prepare the collection around the finished production batch

Give the time the packed order will be ready at the required condition. A production finish time is not necessarily a transport release time. The kitchen must complete its own preparation and release checks before WTM collects.

For illustration, a weekly subscription batch can be separated into sealed orders for two staffed pickup points. Each location provides a receiver and appropriate onward storage. This planned refrigerated run should not rely on leaving food outdoors when a subscriber is absent.

Keep the receiving handoff visible

The receiver should be ready to take the order into its own controlled process. Agree who deals with a closed pickup point or an unavailable customer before dispatch. WTM’s GPS tracking shows shipment location; it is not itself a temperature-history report.

For recurring orders, advise changes in menu packaging, stop counts and deadlines. The established Calgary–Lethbridge refrigerated route remains the broader service reference, while this booking focuses on subscription-order allocation and receiving.

Meal-prep delivery questions

Can a single pickup point receive several customer orders?

Yes, when it is authorised to receive and manage them under the food business’s instructions.

Does refrigerated delivery extend the meals’ shelf life?

No shelf-life extension is claimed. The food business sets product dates and handling requirements.