Customer Policies
Allergy & Cross-Contamination Policy
ABEU-SALEH! is committed to inclusive, health-conscious cuisine. We take every precaution to accommodate dietary needs — but our facilities process all major allergens. Please read this policy carefully before ordering, registering, or booking.
Important — Read Before You OrderOur commercial kitchen processes all 14 Canadian Priority Allergens. While we follow strict internal protocols, we cannot guarantee that any product is 100% free of trace allergens. If you or a guest has a severe or anaphylactic allergy, please contact us before placing any order.
General Facility Status & Allergen Disclosure
ABEU-SALEH! operates from shared commercial facilities. Our catering production uses a rented Commercial Kitchen in Calgary. Our workshops are held in a shared Commercial Studio Space. Both environments routinely handle all Canadian Priority Allergens simultaneously.
Facility Type
Catering Production
Commercial Kitchen — licensed, rented facility. All allergens processed in the same space at various times.
Workshops
Shared Studio Space — practical hands-on setting with shared equipment, workstations, and utensils among up to 12 participants.
Cleaning Protocols
We follow strict internal cleaning and segregation protocols between production runs. However, shared surfaces and air cannot be fully controlled.
Third-Party Suppliers
Ingredients are sourced from external suppliers whose own facilities may process allergens. We rely on CFIA-compliant supplier labels but cannot audit their facilities.
Canadian Priority Allergens Processed
Per Health Canada and the Safe Food for Canadians Act (SFCA) — 14 Priority Allergens
| Allergen | Present In Our Menu | Risk Level |
|---|---|---|
| Wheat / Gluten | Empanadas, cachitos, pastries, cookies, quiche crusts | High |
| Dairy (Milk) | Creams, butter, cheese fillings, verrines, cookie dough | High |
| Eggs | Pastry dough, quiche, cookie dough, cakes | High |
| Tree Nuts (Almonds, Walnuts, Pecans, Macadamia) | Cookies (Dark Walnut Toffee, White Choco Macadamia), toppings | High |
| Peanuts | Possible cross-contact via shared supplier facilities | Moderate |
| Sesame | Certain savory products and garnishes | Moderate |
| Soy | Some vegan products and chocolate ingredients | Moderate |
| Mustard | Some savory fillings and catering sauces | Low–Moderate |
| Fish, Shellfish, Sulphites, Crustaceans | Not standard menu items — possible trace via shared kitchen use by other tenants | Trace Risk |
Distinction: Food Allergy vs. Food IntoleranceA food intolerance (e.g., lactose sensitivity) may cause discomfort but is generally not life-threatening. A food allergy (especially anaphylactic) can be life-threatening with trace exposure. If you have a diagnosed food allergy — not merely an intolerance — please contact us before placing an order. We will advise honestly whether our products are appropriate for your situation.
Online Orders, Gift Boxes & Catering Events
Key risk: Commercial Kitchen environment. All products are prepared in a licensed commercial kitchen that processes every major allergen. This is the primary risk factor for e-commerce and catering orders.
Risk Flow — How Cross-Contamination Can Occur
1
Ingredient Sourcing
Supplier facilities process allergens
Our ingredients arrive from third-party suppliers whose own production facilities may process the same allergens. We verify CFIA-compliant labels but cannot audit or guarantee supplier facilities. This risk exists before any ingredient enters our kitchen.
2
Production Environment
Shared commercial kitchen surfaces
Our rented commercial kitchen is used by multiple tenants. Despite our thorough cleaning protocols, shared surfaces, air, and equipment create an environment where trace allergen exposure cannot be fully eliminated.
3
Batch Production
Multiple allergens in simultaneous production
Our batch production model means that wheat, dairy, eggs, and nuts may be processed in the same session. We use dedicated utensils and clean surfaces between allergen types, but simultaneous airborne and contact exposure cannot be ruled out.
!
Your Responsibility
Declare all allergies at checkout — no exceptions
It is the client's sole and exclusive responsibility to declare all known severe or life-threatening allergies in the mandatory field at checkout or on the catering quote form. Allergies declared after order confirmation cannot be guaranteed. If an allergy is not declared at the time of ordering, ABEU-SALEH! assumes no responsibility for any reaction.
Our Commitments
| What We Do | What We Cannot Guarantee |
|---|---|
| Label all products with ingredients and potential allergens per CFIA/SFCA requirements | A "Zero-Allergen" or "100% allergen-free" certification for any product |
| Use dedicated utensils and clean preparation surfaces between allergen types | Elimination of airborne allergen particles in a shared commercial kitchen |
| Review declared allergies and contact the client if we cannot safely accommodate the request | Safe accommodation for allergies declared after order confirmation |
| Provide honest guidance — if our kitchen cannot safely accommodate your allergy, we will tell you | Control over allergens introduced by other tenants of the shared commercial kitchen |
Assumption of Risk — Anaphylactic AllergiesClients ordering for guests with severe, life-threatening, or anaphylactic allergies must fully assume all risks associated with food prepared in a shared commercial environment. ABEU-SALEH! and its staff are not liable for allergic reactions resulting from the consumption of our products when this risk has been disclosed at the time of purchase.
In-Person Culinary Workshops — Heightened Risk
Workshops carry a higher cross-contamination risk than pre-made products. The hands-on, shared nature of a culinary class means that allergen contact is actively occurring throughout the session among all participants. This risk cannot be fully eliminated by any instructor protocol.
Risk Escalation Flow — Workshops
1
Shared Equipment
Tools, workstations, and sinks are shared
All workshops are hands-on and held in a shared commercial studio. Students share equipment, workstations, bowls, utensils, and common sinks throughout the session. Even with cleaning between steps, residual allergen contact is inherent in this format.
2
Simultaneous Processing
All allergens active in the same room at the same time
Unlike batch production where allergens are processed sequentially, in a workshop all 12 participants handle ingredients simultaneously. Wheat flour, dairy, eggs, and nuts may be in active use by multiple students at the same time, creating airborne and contact exposure.
3
Limited Individual Monitoring
Instructor cannot supervise every participant at all times
The instructor will provide a mandatory allergy safety briefing at the start of each class, guide allergen segregation, and monitor the Allergy-Controlled Station. However, individual ingredient handling by 12 students cannot be continuously supervised. Unintentional cross-contact between participants is a known and accepted risk of group culinary classes.
!
Take-Home Product Risk
Risk continues after the class ends
Products made during the workshop and taken home carry the same allergen risks. ABEU-SALEH! is not liable for allergic reactions from consuming the product at any time after the class concludes, whether by the participant or by any third party who consumes the product.
!
Emergency Protocol
What happens if a reaction occurs during class
In the event of an allergic reaction during a workshop:
1. Call 911 immediately.
2. If the participant carries an epinephrine auto-injector (EpiPen), the instructor will ask them to self-administer or assist as directed.
3. The instructor holds a valid Alberta Food Handler Certification but is not a medical professional and cannot administer medication.
4. Participants with known anaphylactic allergies are required to carry their own EpiPen to every workshop session. ABEU-SALEH! does not supply or maintain epinephrine on-site.
5. Participants who do not disclose a severe allergy prior to registration and experience a reaction do so entirely at their own risk.
1. Call 911 immediately.
2. If the participant carries an epinephrine auto-injector (EpiPen), the instructor will ask them to self-administer or assist as directed.
3. The instructor holds a valid Alberta Food Handler Certification but is not a medical professional and cannot administer medication.
4. Participants with known anaphylactic allergies are required to carry their own EpiPen to every workshop session. ABEU-SALEH! does not supply or maintain epinephrine on-site.
5. Participants who do not disclose a severe allergy prior to registration and experience a reaction do so entirely at their own risk.
Undisclosed Allergies & Right to Refuse Participation
Allergies not declared at registration may result in denied participationIf a student arrives at a workshop with a severe allergy that was not declared during online registration, ABEU-SALEH! reserves the right to deny participation for the safety of the student. In this case, no refund will be issued as per our Cancellation Policy. Please declare all allergies at the time of registration — not on the day of the class.
Mandatory Consent — Official Checkbox Text
A mandatory checkbox is required to complete any purchase. The following consent text is legally binding and applies to all three purchase paths: E-Commerce, Workshops, and Catering Bookings. The checkbox must be ticked before payment or registration can be completed.
Official Consent Text — All Purchase Paths
"I have read and accept the Allergy and Cross-Contamination Liability Exemption Policy of ABEU-SALEH! Catering & Events. I understand that products are prepared in a commercial kitchen that processes all major allergens, and I voluntarily assume the inherent risks associated with this environment on behalf of myself and any persons for whom I am ordering."
Where This Checkbox Appears
| Purchase Path | Checkpoint Location | Required Before |
|---|---|---|
| E-Commerce Online Orders & Gift Boxes |
WooCommerce checkout page — directly above the "Place Order" button | Payment cannot be processed without ticking the box. Acceptance logged with timestamp in WooCommerce order meta. |
| Catering Event & Corporate Catering |
Catering quote request form — before form submission | Quote request cannot be submitted. Acceptance recorded with timestamp and included in the Service Agreement. |
| Workshops Culinary Class Registration |
Workshop registration form — before deposit payment | Registration and deposit cannot be processed. Acceptance logged with timestamp and student name. |
Additional Workshop Consent
In addition to the universal consent above, workshop registrants must also acknowledge the following specific risk:
Workshop-Specific Consent
"I understand that this is a shared kitchen environment with up to 12 participants handling all major allergens simultaneously. I acknowledge that while precautions are taken, ABEU-SALEH! cannot guarantee a 100% allergen-free space. I confirm that I have declared all known allergies during registration, and I assume full responsibility for my participation, including any reactions during or after the class, and from consumption of the product by myself or any third party."
Contact for Allergy Inquiries
If you have questions about specific ingredients, allergen risks, or your ability to safely participate in a class or consume our products, please contact us before placing your order or completing your registration. We will respond honestly and advise if our products are suitable for your situation.
Last Updated: March 2026 · Version 2.0
Compliant with Health Canada Priority Allergen Regulations & Safe Food for Canadians Act (SFCA)
ABEU-SALEH! Catering & Events · Calgary, Alberta, CA ·
cateringabeusaleh.ca
