| Shipment Reliability and Frequency | Volume of Goods |
|---|---|
| Avg. Shipments per Month: 0.00 | Average TEU per month: 0.00 |
| Active Months: 0 | Average TEU per Shipment: N/A |
| Shipment Frequency Std. Dev.: 0.00 |
| Company Name | Shipments |
|---|---|
| PROMASK CANADA INC | 5 shipments |
| HS Code | Shipments |
|---|---|
| 090230 Tea, black; (fermented) and partly fermented tea, in immediate packings of a content not exceeding 3kg | 1 shipments |
| 190230 Food preparations; pasta (excluding stuffed), cooked or otherwise prepared | 1 shipments |
| 210690 Food preparations; n.e.c. in item no. 2106.10 | 1 shipments |
| 820411 Tools, hand; hand-operated spanners and wrenches (including torque meter wrenches but not including tap wrenches), non-adjustable | 1 shipments |
| Arrival Date | Bill Of Lading | Consignee | Weight | HS Code | Description |
|---|---|---|---|---|---|
| 2023-09-06 | OOCOHKG230052200 | PROMASK CANADA INC | 745.0 kg | 190230 | 64 CARTONS PACKED IN 2 PALLETS SHRIMP ROA NOODLES - H.S CODE: 1902.30.40.90 CAN ABALONE - H.S CODE: 1605.57.00.00 SEASONING - H.S CODE: 2103.90.40 INSTANT MACARONI - H.S CODE: 1902.30.40.90 JELLY POWDER - H.S CODE: 1704.90.10 TEMPO MOIST FLUSHABLE TISSUE MINI - H.S CODE: 4803.00.90 TEMPO PETIT POCKET TISSUE - H.S CODE: 4803.00.90 INSTANT NOODLES - H.S CODE: 1902.30.40.90 SNACKS - H.S CODE: 1905.90.90.90 THIS CONSIGNMENT CONTAINS HEAT TREATED WOODEN PALLET WHICH ARE COMPLIED WITH THE STANDARD OF IPPC |
| 2023-04-05 | GBORASHKG2303040 | PROMASK CANADA INC | 606.0 kg | 210690 | ABALONE CAN FOOD X 1 ANDINDIVIDUAL PACKED N OODLE 8 PCS ABALONE CAN FOOD SUPREME NOODLE - BOX 20 BAGS NOODLE - BAG 12 PCS CHAN MING KEE BRAND SHRIMP NOODLE - 1.55 KG-BOX - BAG 10 PCS |
| 2022-07-10 | CHKM5745 | PROMASK CANADA INC | 50.0 kg | 090230 | TEA BAG . |
| 2022-06-21 | CHKMTRT2206010 | PROMASK CANADA INC | 798.0 kg | 820411 | RESPIRATOS SHIPPING BOXES(EMPTY BOX) PAPER PRODUCT STAND METAL PRODUCT STAND TEA BAG |
| 2022-06-21 | CHKMVCV2206010 | PROMASK CANADA INC | 225.0 kg | OLD RICKSHAW . . . . . |