There’s a huge debate going on, after a Toronto hotel asked a customer who ordered a burger cooked medium to sign a waiver relieving the establishment of any liability claims related to food-borne illnesses.
The customer recently shared the story on Reddit and it quickly went viral. On Reddit alone, the post has received more than 200 comments, with many expressing some strongly negative views about the situation.
“I don’t know why they feel the need to make everything well done,” said one. “Seems like a joke,” said another.
But this was no joke. As much as some of us like a juicy burger done to a medium or even rare turn, food-safety experts have long said the safest way to prepare the meat is to cook it fully. And in Ontario, the Canadian province where Toronto is located, there are guidelines in place that spell out the degree of burger doneness.
In a statement, a representative for Toronto’s public-health department said that “Food premises that use alternate cooking methods or processes (i.e., serve burgers cooked to different internal temperatures) are required to demonstrate how their processes ensure that the food is safe for consumption.”
All of which clearly set the stage for the waiver at the establishment in question, the Hilton
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Toronto Airport Hotel & Suites. A Hilton spokesperson said the waiver used language that was similar to warnings or advisories “you might see printed at the bottom of restaurant menus” concerning foods that carry risks.
The spokesperson added, “We are in the process of adding a disclaimer to our restaurant menus and will discontinue use of the waiver.”
In the U.S., warnings are indeed commonly seen on restaurant menus concerning raw or undercooked meat and seafood (think sushi), among other items. In fact, some state and local governments mandate the advisories. But waivers are far less typical, though some establishments have them in place. In most cases, those situations involve menu items that are super-spicy.
An example: Joella’s, a chicken chain with locations in four states, offers a Fire-in-da-Hole chicken dish, made with a mix of ghost and Carolina peppers, that promises an “immediate and intense burn upfront, with the flavors lingering, leaving a lasting impression.” And yes, a waiver is required for those who order the item, with the chain saying “spice enthusiasts and thrill-seekers” sign it “as a badge of honor.”
Brine, a chicken restaurant with locations in New York and New Jersey, just joined the so-fiery-it-necessitates-a-waiver band wagon. Earlier this month, it introduced its DNE (as in Do Not Eat) sandwich, also made with a sauce that combines some intensely hot peppers.