Charging waiter in allergy mix-up will make life difficult for restaurants, association warns

Prosecutors in Quebec risk radically altering the relationship between restaurants and their customers if they decide to charge a waiter who served the wrong dish to a man with a severe food allergy, the provincial restaurant association said Friday.

The association was reacting to the possibility that a 22-year-old waiter at theLe Tapageurrestaurant in Sherbrooke, Que., could be arraigned on a charge ofcriminal negligence following his arrest earlier this week.

A police investigation was prompted by a complaint filed bySimon-Pierre Canuel, a Gatineauresident, whosaid he went into anaphylactic shock and had a cardiac arrest that left him in a coma for several days because he ate the salmon tartare instead of the beef tartare he had ordered.

It is not yet clear whether charges will be laid.

The restaurant industry is warning that people with food allergies could have a hard time getting service if the Crown goes ahead with the case.

"It would create an important precedent that we predict will have serious consequences,"Franois Meunier, avice-president of the restaurant association, told CBC News."The relationship with people with allergies will change."

Meunier said it would be impossible for restaurants, and waiters in particular, toface the prospect of being arrested for honest mistakes.

• Quebec waiter arrested after seafood puts allergic customer in coma

A mistake waiting to happen?

Given the hectic nature of most restaurants, some in the industryare surprised incidents like the one in Sherbrooke don't happen more often.

"Communication between front of house and back of house tends to not go as smoothly as we would like in the allergy field," saidAndrea Lobel Shainblum, an allergy consultant for restaurants.

Preventing reactions to food allergies, she said, requires restaurants have streamlined communication protocols in place.

• Fish served to an allergic customer nearly kills him. Is that a crime?

But according to one of the country'sleading chefs, thatmight be easier said than done, giventhe lack of oversight and training in many restaurants.

"Anybodycan be a restaurant manager. Anybody can be a chef without a licence,"DavidMcMillan,whorunsthe popular restaurant Joe Beef,toldCBCMontreal'sDaybreakon Friday.

"People getfoodborneillnesses all the time. People get cross-contamination illnesses.People end up in the hospital because there'sfecalcoliformin the salad,or the chef mixing the salad had pneumonia or a bad cold or the flu and passed it on to the whole dining room. These are common occurrences."

McMillan, who is allergic to peanuts and fish, said food allergies are "not something to be taken lightly."

• Here's what happens in the kitchen when you tell a restaurant you have an allergy

Gus chef David Ferguson talks food allergies

8 years ago

Duration 1:52

Gus chef David Ferguson talks food allergies

Industry standards

According to guidelines established byQuebec's restaurant association, at least one employee in every restaurant kitchen needs to have taken a course on hygiene and food safety.The course includes a section on food allergies.

The association also recommends thatrestaurants have an EpiPen on hand in case of an allergic reaction.

In the Sherbrooke case,Canuel had forgotten his EpiPen in the car.

Meunier, the restaurant association vice-president, said people with food allergies share a responsibility with the restaurant when it comes to their safety.

"Whenthey leave their home and accept to eat in a public place they know they have to share their risk," he added.

The customer's responsibility?

Lori Medoff, a Montrealerwith a severe allergy to seafood, said it'sa "big challenge finding a restaurant that takes it seriously.

"I have a full discussion with the waiter before ordering everything," she said, but added that "it's also up to the person with an allergy to ensuring the food they are eating is safe."

She recounted an interaction with a server who insisted there were no traces of fish inWorcestershire sauce. It was only after showing him the ingredients on the bottle that she was able to convince him it contained anchovies.

OnThursday, several Sherbrooke residents said they would dineat Le Tapageur to show support for the restaurant.

Serving staff at other Sherbrookerestaurantsalso cameout in defence of the waiter. Lysandre Vaugeois, who works at AugusteRestaurant,said a criminal investigation goes too far.

"People make mistakes," she said.

"I think it's a little the fault of both. I find that a criminal charge, it's a little intense."

• Criminal negligence hard to prove in case of waiter who served fish to allergic man, expert says