Free allergen matrix template for Canadian restaurants. Covers all 11 priority allergens with a printable chart and setup guide.
If a customer asks "does this contain peanuts?" your staff needs to know the answer immediately. Not "let me check with the kitchen." Not "I think it's fine." Immediately.
Allergen management in a restaurant is not just good customer service. It is a safety issue. In Canada, the 11 priority food allergens are responsible for the vast majority of severe allergic reactions, and restaurants are expected to communicate allergen information clearly.
This page gives you a free allergen matrix template you can use right away, plus a guide to setting up proper allergen labeling on your menu.
Health Canada identifies these as the most common and most dangerous food allergens:
In addition to these, gluten (found in wheat, barley, rye, and oats) is a common concern for customers with celiac disease, even though it is not listed separately from wheat in Canada's priority allergens.
An allergen matrix is a chart that maps every menu item against every allergen. At a glance, your staff can see which dishes contain which allergens. Customers with allergies can quickly identify safe options.
The matrix looks like this:
| Menu Item | Peanuts | Tree Nuts | Milk | Eggs | Wheat | Soy | Sesame | Fish | Shellfish | Mustard | Sulphites |
|-----------|---------|-----------|------|------|-------|-----|--------|------|-----------|---------|-----------|
| Pad Thai | X | X | | X | | X | | X | | | |
| Caesar Salad | | | X | X | X | | | X | | X | |
| Margherita Pizza | | | X | | X | | | | | | |
An X means the allergen is present or may be present due to shared equipment.
The template includes:
Print it, fill it in for your current menu, and keep copies in the kitchen and at the host stand.
The matrix is an internal tool. But customers need to see allergen information too, especially those with severe allergies who are deciding whether it is safe to eat at your restaurant.
There are several ways to display this:
Icons next to menu items. Small symbols (a nut icon, a wheat icon, a milk icon) next to each item that contains that allergen. This is the most visual approach and works well on both printed and digital menus. A text note under each item. Example: "Contains: milk, wheat, eggs." This is the most explicit approach and leaves no room for confusion. A separate allergen page or section. A full matrix or list at the end of the menu. This keeps the main menu clean but requires the customer to flip or scroll to find the information. Dietary filters on a digital menu. A digital menu can let customers filter by allergen: "Show me items without peanuts." This is the most customer-friendly approach because it saves them from scanning every item.EasyMenus supports allergen tagging on every menu item, with icons on the published menu and customer-facing dietary filters. Customers can tap "gluten-free" or "nut-free" and see only the items that are safe for them.
Build an allergen-tagged menu freeThe matrix and the menu labels are only useful if your staff knows how to handle allergen questions. At minimum, every front-of-house employee should know:
A five-minute review at the start of each shift is enough to keep this top of mind.
Federal regulations require pre-packaged foods to declare priority allergens on the label. For restaurant menus (non-packaged food), the requirements vary by province and are generally less strict. However, if a customer asks about allergens and your staff provides wrong information, you can be held liable. Accurate allergen documentation is a practical necessity regardless of the specific legal requirement in your province.
How often should I update the allergen matrix?Every time your menu changes, every time you switch suppliers, and every time a recipe is modified. Ingredient substitutions are the most common source of allergen errors.
What about "may contain traces of" warnings?Use these honestly. If there is a realistic risk of cross-contamination due to shared equipment or shared kitchen space, say so. Customers with severe allergies would rather know the risk than find out the hard way.
Should I list allergens for drinks as well?Yes. Beer contains wheat/barley (gluten). Many cocktails use egg whites. Some wines contain sulphites. Smoothies often contain milk or tree nuts. Do not overlook the drink menu.
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