True, except that in Canada we don’t follow the USDA. Canada has very strict safety regulations, food service and production is no exception. There are ways to serve raw food dishes like this,but you have to follow certain procedures to do it, such as grinding your own meats and having separate work areas for everything, warning customers of the dangersm, and I would imagine you have even more frequent food inspections then usual. In Ontario we have a card system on any place that serves or prepares food that has to be displayed on the door or customer counter. Green, yellow, or red. Getting a yellow card is damn near a death sentence for alot of places since restaurants are so competitive.

That doesn’t mean that regulations aren’t broken, its just that its a risk. After 15 years of being a chef, I have always refused to undercook food even if I know it would be fine. I was not willing to take the risk.