ST-HUBERT S.E.C.

Canadian Trademark Information

Bouillon. Soupes ; mélanges pour soupe, bases de soupe ; sauces, nommément sauce Bar-B-Q, sauce à hot chicken, sauce à poutine, sauce blanche, sauce brune, sauce aux champignons, sauce à l'oignon, sauce à ragoût, sauce à boeuf bourguignon, sauce à rosbif, sauce à la king, sauce à la dinde, sauce aux poivres, sauce au poivre vert, sauce au jus et herbes, sauce au vin rouge, sauce pour le porc, préparations pour sauces ; assaisonnement, marinades pour viande et volaille. Filets de poitrine de poulet, brochettes de poulet, croquettes de poulet, ailes de poulet, galettes de poulet pour burger, tartinades de poulet, gratin au poulet et au brocoli, côtes levées, porc effiloché, pâtés au poulet, tourtières, feuilletés, vol-au-vent ; bâtonnets de fromage ; salades préparées; sauces, nommément sauce dijonnaise, sauce à brochettes de volaille, de viande, de poisson et de fruit de mer, sauce à côtes levées; épices,; gâteaux, tartes, mélanges à dessert.

Words that describe this mark

bouillon   soupes     mlanges   pour   soupe     bases   soupe     sauces     nommment   sauce   barbq     sauce     hot   chicken     sauce     poutine     sauce   blanche     sauce   brune     sauce   aux   champignons     sauce    
On Wednesday, November 28, 2012, a canadian trademark registration was filed for the above pictured logo by ST-HUBERT S.E.C. 2500 boul. Daniel-Johnson, Bureau 700, Laval, QUEBEC, CANADA H7T2P6. The Canadian IP office has given the trademark application number of 1604228. The current status of this trademark filing is Registration published. The correspondent listed for is ROBIC of CENTRE CDP CAPITAL, 1001, SQUARE-VICTORIA, BLOC E - 8E ETAGE, MONTRÉAL, QUEBEC, CANADA H2Z2B7 The trademark is filed in the description of Bouillon. , Soupes ; mélanges pour soupe, bases de soupe ; sauces, nommément sauce Bar-B-Q, sauce à hot chicken, sauce à poutine, sauce blanche, sauce brune, sauce aux champignons, sauce à l'oignon, sauce à ragoût, sauce à boeuf bourguignon, sauce à rosbif, sauce à la king, sauce à la dinde, sauce aux poivres, sauce au poivre vert, sauce au jus et herbes, sauce au vin rouge, sauce pour le porc, préparations pour sauces ; assaisonnement, marinades pour viande et volaille. , Filets de poitrine de poulet, brochettes de poulet, croquettes de poulet, ailes de poulet, galettes de poulet pour burger, tartinades de poulet, gratin au poulet et au brocoli, côtes levées, porc effiloché, pâtés au poulet, tourtières, feuilletés, vol-au-vent ; bâtonnets de fromage ; salades préparées; sauces, nommément sauce dijonnaise, sauce à brochettes de volaille, de viande, de poisson et de fruit de mer, sauce à côtes levées; épices,; gâteaux, tartes, mélanges à dessert. .
Word Mark: Logo Mark
Current Status:
Registration published
LIVE Mark!
7/9/2014
Application Number: 1604228
Filing Date: Wednesday, November 28, 2012
Filing Place: Canada
Registration Date: Wednesday, July 09, 2014
Registration Number: TMA881737
Register Type: Primary
Type Of Mark: Trademark
Mark Feature: Figurative
Use In Commerce: Yes
Publication Registration: Wednesday, January 15, 2014
Opposition: 1/15/2014 - 1/15/2014
Last Applicant/Owner: 2500 boul. Daniel-Johnson
Bureau 700
Laval
QUEBEC
CANADA H7T2P6
Correspondent:
CENTRE CDP CAPITAL
1001, SQUARE-VICTORIA, BLOC E - 8E ETAGE
MONTRÉAL
QUEBEC
CANADA H2Z2B7
Logo Design Information
Design Feature:
(1) Banderoles, cartouches
(2) One line or one band
(3) Horizontal lines or bands
(4) Quadrilaterals containing representations of animals or parts of animals' bodies or plants
(5) Other irregular parallelograms, trapezia and quadrilaterals, quadrilaterals containing one or more rounded corners
(6) One quadrilateral
(7) Letters presenting a special form of writing
(8) Letters linked to a figurative element -- Note: Letters representing a human being or a part of the human body, an animal or a part of an animal's body, a plant, a heavenly body, a natural phenomenon or an object are classified in division 27.3.
(9) Birds in costume
(10) Cocks, hens, chickens
(11) Clothing
(12) Ties, bow ties, silk scarves
Goods and Services Information
Description:
(1) - Bouillon.
(2) - Soupes ; mélanges pour soupe, bases de soupe ; sauces, nommément sauce Bar-B-Q, sauce à hot chicken, sauce à poutine, sauce blanche, sauce brune, sauce aux champignons, sauce à l'oignon, sauce à ragoût, sauce à boeuf bourguignon, sauce à rosbif, sauce à la king, sauce à la dinde, sauce aux poivres, sauce au poivre vert, sauce au jus et herbes, sauce au vin rouge, sauce pour le porc, préparations pour sauces ; assaisonnement, marinades pour viande et volaille.
(3) - Filets de poitrine de poulet, brochettes de poulet, croquettes de poulet, ailes de poulet, galettes de poulet pour burger, tartinades de poulet, gratin au poulet et au brocoli, côtes levées, porc effiloché, pâtés au poulet, tourtières, feuilletés, vol-au-vent ; bâtonnets de fromage ; salades préparées; sauces, nommément sauce dijonnaise, sauce à brochettes de volaille, de viande, de poisson et de fruit de mer, sauce à côtes levées; épices,; gâteaux, tartes, mélanges à dessert.

Classification Information

Class Code: 029 - Meats and Processed Food Products
Description: Food - dairy, meats and processed foods
Class Code: 030 - Staple Food Products
Description: Food - spices, bakery foods

Matter History Events

Status Date: Record Status Description
2016-09-27 National prosecution history entry - Record Security Interest / License Agreement
2014-12-15 National prosecution history entry - Amendment to goods/services
2014-07-09 Registration published - registered
2014-05-02 National prosecution history entry - allowed
2014-05-02 National prosecution history entry - allowance notice sent
2014-01-15 Application published - advertised
2014-01-10 National prosecution history entry - Extracted for Advertisement
2013-12-26 Application accepted - approved
2013-11-08 National prosecution history entry - approval notice sent
2013-03-08 Filing date accorded - Search Recorded
2013-03-08 National prosecution history entry - Examiner's First Report
2012-11-30 Filing date accorded - formalized
2012-11-29 National prosecution history entry - created
2012-11-28 Application filed - filed
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