Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Swiss Chalet (so Mad Right Now)


KristaleeJane

Recommended Posts

KristaleeJane Contributor

Hello all

Let me start by saying I was very impressed with the allergy guide at swiss chalet. Now I am in Canada but I am sure it is the same everywhere. I ate out there many times ordering the same thing everytime under the impression that what I was eating was gluten free. If you check out there allergy menu online, the only thing I was a litte concerned about was the fries, as they do not have dedicated fryers for them, and they do warn you about cross contamination. But the ribs which clearly state they are gluten free and wheat free ARE NOT!!!!!. I have been ordering them over a course of 6 mths, and everytime I told them the same thing, I have gluten allergy, please no bun on my plate.

So the last time I go into to order them, the manager comes out and says actually our ribs are all marinated in a flour based sauce, so they are not gluten free, I almost died, I said you have got to be kidding me. I said that I have ordered them multiple times and no one has ever brought this to my attention before. Why the hell do they say they are? Can you get them without the sauce at least? She responded with NO. I have never been so mad in my life. Why would the company be allowing people with celiac and other allergies be consuming this. Why was a being served this after telling staff I have a gluten allergy. Grrrrrrrrrr i am so upset so just venting a little here. I am in Canada so I have contacting the food regualtion People and they are investigating it now.

Now I know why I had all the classic symptoms, but I was thinking it was just from the fries that I ate with it.

This may not apply at every swiss chalet, but it did at this one so watch out everybody!!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

I'd say the problem is not with the staff, but with the corporate office who designated the ribs as gluten-free on their allergy menu.

Kudos to the manager, who obviously instructed the staff to alert her if anyone ordered gluten-free, and saved you from getting sick.

If they have not yet changed their on-line information, I bet they will if you point out to them that someone is bound to get extremely sick and that Swiss Chalet will be liable because of their misinformation.

I know you're mad, but I'm glad you didn't get sick again!

Helena Contributor

I'd complain to head office for sure....also, you might want to contact the Canadian Food Inspection Agency. I'm pretty sure restaurants *can't* give out absolutely false info. like that, I contacted the CFIA once (because of a mislabelled product), and they investigated and issued a recall.

psawyer Proficient

Swiss Chalet is owned by Open Original Shared Link, a Canadian company. Cara operate under several brand names, almost entirely in Canada. Other brands include Harvey's, Kelsey's, Montanta's and Milestone's. Most locations are franchises. There are three Open Original Shared Link outlets in the US.

Cara has been in operation since 1883 when they started out as a shipping company, quickly moving into catering. In Canada, they are the largest supplier of airline "food."

They have always been very open about allergens in their food, so I have trouble believing that this is an intentional misrepresentation, at least by Cara. Each franchisee is different (I operate a franchised business myself). They may be doing something outside the official box, or may be mistaken about ingredients.

Open Original Shared Link The ribs show soy, but no gluten. The fries are listed as gluten-free. At one time they were not, but there are no longer any breaded deep fried foods on the menu. Elimination of trans fats pushed them off the menu.

lorka150 Collaborator
The ribs show soy, but no gluten. The fries are listed as gluten-free. At one time they were not, but there are no longer any breaded deep fried foods on the menu. Elimination of trans fats pushed them off the menu.

My mom eats there often. She doesn't order the fries, but they do have the * that indicates in the same fryer, and they do have breaded chicken.

psawyer Proficient

I looked again, and there is still a CC advisory for the fries. The breaded chicken is gone from the menus at the locations near me (North Toronto and Markham). It may still be offered in other locations. Check your local menu carefully. Thanks, Laurie, for the clarification.

The ribs still show as gluten-free, without any cc advisory. I think they are okay, but you decide for yourself.

Juliebove Rising Star

The manager may have been confused or didn't really know what gluten was. I've found sometimes in the case of food allergies, they just don't want to serve you, lest you get sick or die or something and the blame can be pinned on them.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



babysteps Contributor
The manager may have been confused or didn't really know what gluten was. I've found sometimes in the case of food allergies, they just don't want to serve you, lest you get sick or die or something and the blame can be pinned on them.

That is very possible.

Or perhaps this outlet used a non-corporate-approved marinade, or added flour to the corporate-approved marinade.

My rule is, even if I think a food 'should' be gluten-free, if a server or manager tells me it is not gluten-free, then I do not eat it. Better safe than sorry!

Now if they say 'you can't have that, it has rice' (this happens all the time!) then I say something like "actually, I can have rice but not rye - if it's just rice and not any wheat or barley or rye, then I can probably have it" and wait for a response & sometimes the triple-check.

KristaleeJane Contributor

Thanks for the responses!

I have contacted the canadian food regulations and they did an investigation, looks like the manager was mistaken. The investigator gave me the ingredients of the marinade and the BBq sauce, and it does sound fine. It appears the marinade looks alot like a flour marinade but it is actually a lot of spices and salt. Obviously He did not know what he was talking about. Unless they were adding to it on their own and then now are trying to cover it up, who knows.

As far as the fries go, I am sure it is different at every location, at the one close to me they also do sell breaded chicken fingers which are cooked in the same oil, and I did notice they do have cross contamination warning at the bottom of their allergy menu. Otherwise they would be fine. I have had the fries before, and I never got extremely sick or anything, but I won't take that risk again.

Again better safe than sorry but looks like it was misinformation on the manager's part.

thanks

KM

Helena Contributor

Good to hear that this worked out. Even though there wasn't a problem with gluten, helping to spread awareness about the importance of giving out accurate info. when it comes to ingredients is a good thing!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,930
    • Most Online (within 30 mins)
      7,748

    quinnmac
    Newest Member
    quinnmac
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...