Food policy expert Baylen Linnekin headed north of the border for the Christmas holiday and was annoyed to discover that Canada’s meddling forbids him from having his food prepared how he wants:
My burger was great in every single way possible except for the fact it wasn’t cooked the way I’d requested. And that wasn’t because the restaurant erred. Instead—as I was warned after ordering my burger medium—it’s due to an awful Canadian law that says all restaurant hamburgers must be cooked until no longer pink. Even my response when our great server asked if we had any food allergies—”Overcooked burgers,” I replied—got me no closer to a burger cooked my way.
I have no doubt this regulation probably prevents some handful of harmful or even fatal cases of foodborne illness, which can occur if pathogens that may appear in ground beef are not killed off by cooking the beef to an internal temperature of at least 160F. But as a regulation, it’s as arbitrary a decision as banning raw animal products such as oysters and sushi, raw produce such as sprouts and melons, and countless other foods that are definitely legal in Canada. In other words, the medium-hamburger ban is both dumb and wrong.
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