this post was submitted on 20 Jan 2024
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You can have ground beef below well done, but it has to be fresh ground in clean equipment. Most restaurants that don't specialize in burgers/beef aren't fresh grinding mean on order. If you eat medium at a place that doesn't offer it you're responsible for your own decisions.
I think cleanliness standards for kitchens should be governement ordained to be clean enough but to have to serve a waiver.
If you're running a kitchen and are to dense to follow health and safety laws you shouldn't be able to operate.
In his circumstance should the onus be placed on the customer.
The restaurant was literally following health and safety rules in place in Canada, by not offering undercooked burgers from pre-ground beef. The customer wants it anyway, so in comes the waiver. Tbh my perspective is they shouldn't have accepted if it goes against health code, waiver or not.