This doesn’t seem quite right to me:
Are they not required to list the ingredients in the dip? I’m used to seeing some pretty vague ingredients (eg; “spices,”) but this seems a little bit too vague for something so substantial.
It looks more-or-less like ranch dressing, but I can’t be sure if it’s mostly dairy, edible petroleum product, or yak semen.
What’s the deal here?
Are the ingredients labeled on the dip’s container? If so, all’s well in Cruditeville. (Assuming Canadian laws are similar to American.)
Most of the prefab veggie trays I’ve seen around here use pre-packed dips that bear their own labeling, so the labeling on the final product doesn’t have to contain a 3x5" patch of tiny type spelling out ingredients in all the possible brands or flavors that might be used.
No, the dip was in a wee clear plastic specimen cup.
I ate it, and I’m pretty sure it was Ranch Dressing, but there was no indication anywhere on the package that it was anything apart from some Platonic essential “dip.”
The ingredients list would be inadequate, but it might not require a food label at all. It might be considered a ready-to-eat food prepared at the place it is sold from which makes it exempt from most of the food label requirements. Bakeries don’t need to put ingredients lists on their donuts, but if you buy a boxed donuts from the snack aisle in the supermarket you do get a food label with ingredients and nutrition facts.
Man, and I thought poutine was gross.
Assuming it was something that was made in house, it depends on the health inspector.
At our place when the ingrediant rules started showing up, we just kept a book of all the ingrediants in back with a sign out fron that said you could ask to see the book if you’d like. Then they said that wasn’t good enough. He said that some people might not want to ask for the book (now, really, if you’re allergic to something, you better get over your shyness about asking for ingrediants). So know what we do, is write Carrots, Celery, Ranch Dressing, or Pasta, Red pepper…Mayonnaise…green onions…" With a note on the deli that explains that we can give you more detailed ingrediants if you’d like. But we would never say ‘dip’ if for no other reason, no one would know what it was. The problem is, on some of those small containers there’s just not enough space to put ALL the ingrediants without covering all the product. Also, the larger the ingrediant list (like if we had to break down what was in Mayo or Miracle Whip) would require larger, uglier, more expensive labels.
Anyways, if you want to know if it’s legal or not, call your health department, but if you like the place I wouldn’t bother, just ask them what it is.
I see several possibilities here.
[ul]
[li]It was Ranch Dressing[/li][/ul] [ul]It was sheep dip
[/ul] [ul]It was an instruction.
[/ul] [ul]They’re calling you a name.
[/ul] [ul]Even after eating, you can still go for a swim.
[/ul]
If there is a Hell, raw celery and carrots with ranch dressing is what they’ll be feeding me.
One of the condiments popular here in Utah which has never seemed to catch on in the rest of the world is a concoction known as “fry sauce”. It’s available in many fast food restaurants, usually in the pump-style dispensers used for ketchup. Even McDonalds had it in their Utah restaurants for a while, until the national office made them stop.
Anyway, one local chain (Sconecutter, if anyone’s interested) has their own fry sauce packaged in little pre-sealed cups. Printed on the cup is the ingredients list – “Ingredients: Ketchup, Mayonnaise”.
Somehow, I don’t think that would be acceptable if anyone ever called them on it.
Sheep dip was my first thought on what kind of dip they meant. 