UBCO Food Services does not have allergen-free facilities.
We cannot guarantee that food prepared on-site has not become cross-contaminated with allergens, and do not assume any liability for adverse reactions. The common allergens identified on our labels are based on ingredients listed in the recipe, and may change due to ingredient or supplier substitutions.
Dining Safely with Allergies at UBCO
While we do not have allergen-free facilities and cannot guarantee a completely allergen-free environment – there is always a risk of cross-contact, especially at self-serve stations – we work to minimize the risk of exposure, encourage self-responsibility, strive to provide the most up-to-date information and plan an effective response to possible emergencies.
What You Can Do
A team approach, led by you, our educated customer, is the best preparation for a safe academic year free of allergic reactions. Take these steps throughout the year to ensure a safe dining experience:
Carry your EpiPen
Carry your EpiPen with you at all times. It is also recommended to carry a second EpiPen in case a second dose of epinephrine is needed in the event of an anaphylactic reaction.
Tell others (ie. Resident Advisor, roommates, floormates, teammates, friends, etc.) about your allergy, how to recognize symptoms of a reaction, what to do, and where you keep your EpiPen.
Ask Before You Eat
Always tell your server about your allergy before ordering. Ingredients can vary at any given meal. If you have any questions about ingredients or preparation, ask to speak with a chef or manager before placing your order.
What We Do
UBC Food Services takes food allergies very seriously. We understand the importance of providing nutritious choices that meet your dietary needs. Together, we can create a safe and exceptional dining experience for you.
Many menu items are labelled with ingredients, priority allergens* and nutrition information. This information can be found on menu boards, product tags and nutrition binders, and will be available online in early 2020.
It can be helpful to check for allergens online prior to arriving, but always verify allergens on location as ingredients can change with short notice. We have a substitution protocol in place to minimize the risk of unidentified allergens in our menu items, if, for example, our suppliers are short on a regular product and substitute a different one.
Our labels list allergens from “Contains” statements on ingredient lists but omit allergens from “May contain” statements because our dining rooms and kitchens may also contain these ingredients. “May contain” statements are optional for manufacturers to provide and therefore their inclusion on a label or not does not equate with risk to the food allergic customer.
*Priority allergens include milk, eggs, wheat, soy, sesame, mustard, peanuts, tree nuts, fish, shellfish, sulphites and gluten.
Our full-time Food Services staff are provided with allergy training upon hire and once every year following.
Chefs, supervisors and management undergo mandatory allergy certification from AllerTrain™ to understand the seriousness of allergies, how to safely accommodate students and what to do in the event of an allergic reaction.
Need Some Support?
Ask a Question
Students in residence can email the dietitian with food or nutrition questions.