Bill C-309
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2nd Session, 35th Parliament, 45 Elizabeth II, 1996-97
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The House of Commons of Canada
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BILL C-309 |
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An Act to amend the Food and Drugs Act
(ingredients of food sold in restaurants)
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| R.S., c. F-27;
R.S., cc. 27,
31 (1st
Supp.), c. 27
(3rd Supp.), c.
42 (4th
Supp.); 1992,
c. 1; 1993, cc.
34, 37, 44;
1994, cc. 26,
38, 47; 1995,
c. 1
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1. The Food and Drugs Act is amended by
adding the following after section 5:
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| Restaurant
employees
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5.1 (1) Every owner of a restaurant shall
ensure that all employees of the restaurant are
familiar with the issue of food allergies and
their potential serious consequences and can
either answer customer queries about the
ingredients that are contained or may be
contained in food sold in the restaurant or
prepared in the restaurant and sold for
consumption outside the restaurant or refer the
customers to the employee referred to in
subsection (2).
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| Restaurant
employees
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(2) Every owner of a restaurant shall ensure
that, at all times during business hours, there
is at least one employee who knows all the
ingredients that are contained or may be
contained in food sold in the restaurant or
prepared in the restaurant and sold for
consumption outside the restaurant.
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| Binder
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5.2 (1) Every branch restaurant shall
maintain a binder listing the ingredients of
each food prepared and sold in the branch
restaurant or prepared and packaged in the
branch restaurant and sold for consumption
outside the restaurant.
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| Branch
restaurant
employees
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(2) Every owner of a branch restaurant shall
ensure that all employees of the branch
restaurant are familiar with the issue of food
allergies and their potential serious
consequences and with the contents of the
binder referred to in subsection (1) and can
either answer customer queries about the
ingredients that are contained or may be
contained in food prepared or sold in the
branch restaurant or prepared and packaged in
the branch restaurant and sold for
consumption outside the branch restaurant or
refer the customers to the employee referred to
in subsection (3).
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| Branch
restaurant
employees
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(3) Every owner of a branch restaurant shall
ensure that, at all times during business hours,
there is at least one employee on the premises
who knows all the ingredients that are
contained or may be contained in food that is
prepared and sold in the branch restaurant or
that is prepared and packaged in the branch
restaurant and sold for consumption outside
the branch restaurant.
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| Definition of
``branch
restaurant''
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(4) In this section, ``branch restaurant''
means any franchised restaurant, any
restaurant doing business under the same trade
name as another restaurant or any branch
restaurant defined by regulation.
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