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MYLOS DESIGN

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MYLOS DESIGN
FORMALIZED

on 31 Mar 2023

Last Applicant/ Owned by

NORIM INC.

4008 Boul. Saint-Martin WestLaval

QUEBEC

CA

H7T1B8

Serial Number

2249351 filed on 31st Mar 2023

Correspondent Address

HAROLD W. ASHENMIL

7575 Trans Canada routeSuite 200,Saint Laurent

QUEBEC

CA

H4T1V6

MYLOS DESIGN

Trademark usage description

spinach pies, cheese pies, cheddar cheese, cheese dips, cheese spreads, cheese sticks, goat cheese, ripened cheese, olive oil, canola oil, corn oil, f Read More

Vienna Information

7 . 1 . 13

Windmills or water millsMoulins à vent ou à eau

6 . 19 . 1

Other landscapesAutres paysages

6 . 19 . 11

Grasslands, pasturesPrairies, pacages

26 . 1 . 1

CirclesCercles

26 . 1 . 3

One circle or ellipseUn cercle ou une ellipse

26 . 1 . 16

Circles or ellipses containing other figurative elementsCercles ou ellipses contenant d'autres éléments figuratifs

29 . 1 . 8

BlackNoir

29 . 1 . 6

White, grey, silverBlanc, gris, argent

Classification Information

Class [029]
Meats and processed foods

Comment text

CIPO Classification Code

Classification kind code

Nice

Class [030]
Spinach pies, cheese pies, cheddar cheese, cheese dips, cheese spreads, cheese sticks, goat cheese, ripened cheese, olive oil, canola oil, corn oil, flaxseed oil, cooked, packaged, bottled, tinned, frozen, and freeze-dried fish namely salmon, trout, tilapia, herring, cod, halibut, anchovies, tuna, sardines, cod liver, shrimp, oysters, octopus, calamari dried for human consumption, clams, mussels, squid and seafood sauce; cooked, uncooked packaged, hot-dogs, corn beef, tongue, beef ribs, pork ribs, veal, venison, bison, rabbit, bacon, liver, meatballs and meat sauce; poultry and poultry products namely chicken, turkey duck, ostrich, chicken wings, chicken liver and duck liver; pita.

Classification kind code

12

Mark Details

Serial Number

2249351

Mark Type

Trademark

Legal History

Action TakenStatus
Submitted for opposition 287
on 11th May 2023		Pre-Assessment Letter Sent
Submitted for opposition 30
on 31st Mar 2023		Filed
Submitted for opposition 1
on 31st Mar 2023		Created
Submitted for opposition 31
on 31st Mar 2023		Formalized