Looking for advice after a wedding where the caterer arrived over 2 hours late and we ended up rejecting part of the meal
I’m looking for some feedback on a situation that happened at a family friend’s wedding this past weekend in South Western Ontario.
I attended the wedding as a guest and was helping with bartending. As the evening unfolded, i stepped in and acted as an intermediary with the caterer because I wasn’t emotionally involved and have experience dealing with difficult conversations professionally
Here’s what I personally observed:
The caterer was contracted to arrive at 4:00 PM.
Dinner was scheduled for 5:15 PM.
At 3:55 PM, the wedding planner received a text from the caterer stating they were running behind, all of the food was ready, and they were leaving Komoka for the venue in Innerkip.
The drive is normally about 45–50 minutes.
At approximately 5:45 PM, the wedding planner called again and was told they were “super close.”
The caterer didn’t arrive until approximately 6:20 PM.
When they arrived, I observed cooked ribs, wings and flank steak being unloaded in aluminum trays from the bed of a pickup truck. Vegetables were still being cooked on site and meat was being reheated on a small barbecue.
Over the next 90+ minutes I observed cooked food remaining in aluminum trays and cooked flank steak remaining on cutting boards while preparation continued. I never observed food temperatures being taken or recorded.
Before speaking with the owner, I asked the two catering employees whether they had been monitoring food temperatures or could provide temperature logs. They told me they couldn’t verify temperatures and couldn’t provide any logs.
Later, when the owner arrived, I requested the temperature logs directly. He declined and told me they “can be shared in court.” During that same conversation, both he and his brother acknowledged they couldn’t guarantee that safe food temperatures had been maintained.
At approximately 8:15 PM, the bride and groom decided to reject the remaining catered food because of the delay and concerns regarding food handling. They ordered pizza instead for approximately 100 guests.
Before the owner left, I confirmed the remaining inventory with both the employees and then again with the owner:
approximately 50% of the ribs remained
approximately 35% of the wings remained
100% of the pork shoulder remained
100% of the flank steak remained
I advised the owner that the bride and groom were rejecting the remaining food and requested that he remove it from the property. He refused, maintained that they had accepted it, and left the food behind.
I’m genuinely interested in hearing from people with experience in catering, food safety, hospitality, or Ontario small claims.
Based on these facts:
Do the food handling concerns seem objectively reasonable?
Does this sound like a situation where a partial or full refund would be reasonable to pursue?
If you were in the bride and groom’s position, how would you proceed from here?