Long before the conception of a menu we subject ourselves to prerequisites that we know will allow us to satisfy the requirements established by law. These prerequisites are part of an international principle, the HACCP (Hazard Analysis and Critical Control Points) defining the requirements for effective control of food safety. The system is used at all stages of food production and preparation processes including packaging, distribution, storage, equipment and staff training. Hypo Délices has implemented a protocol that insures the absence of all eight targeted allergens by controlling what comes into our kitchen and handling it in such a way that there is no cross contamination. Here is the list of the nine targeted allergens:
Wheat and Gluten
Fish, Crustaceans & Shellfish
*Spaghetti Meat Sauce & 2 Sauces Lasagna may contain traces of mustard since the Heinz Chili Sauce we use is produced on shared equipment.
This protocol allows us to subject our suppliers to our strict prerequisites, which means that the ingredients and products they supply us with are free of the targeted allergens. Every day we insure that the merchandise has been handled properly and that the food is cooked in the safest way.
Our employees studied in nutrition and they constantly undergo various trainings on celiac disease, environment health, management and progression of food allergies.
All the ingredients used in our meals are carefully picked as to limit the risk of allergic reactions.
Despite all the efforts we put into controlling and inspecting the food we prepare, it is impossible for us to guarantee that our food is 100% risk free. In very rare cases, it is possible that contamination has occurred. Therefore, some clients could have an allergic reaction.
When buying and eating our products and by using our expertise, you accept those risks. In doing so, you agree that you will not hold accountable Hypo Délices inc., it’s administrators, managers, employees, suppliers, franchisees and insurers for any losses or damages arising from consumption of our products and use of our expertise.
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