I don't think there's anything such as "Canadian" food. The country is very regional (as is the U.S.) and there was never a big "melting pot" philosophy to make a common cuisine (I call it the Lowest Common Denominator which is what describes U.S. food - dull and boring to cater to the widest audience). The closest that could be universal in Canada is the cuisine derived from British settlers which is not dissimilar to a broad U.S. cuisine minus the "Mexican" (or Tex-mex) influence among other things (Italian, southern U.S. (African & Cajun/Creole-derived/influenced)). I would say Ontario and British Columbia would have represented this cuisine until the latter '80s when other ethnic cuisines started to influence the bland food. One place where this cuisine can be found is in the Okanagan valley of B.C. where the maitre d' of a cutting edge restaurant told me the local taste just isn't very adventurous (which resulted in the chef/owner dumbing down the menu and eventually selling out). The cuisine here is generally dull and boring with no self-respecting restaurant in Vancouver would offer. This may be due to the very homogeneous northwestern European mix with some 16% of the people being Germanic (my partner's family being one of them).

The eastern provinces (Newfoundland, PEI, New Brunswick and Nova Scotia) were settled mainly by British (broadly including the Irish) and a cuisine developed from this base. There is a Newfoundlander at my partner's company and he always brings canned seal flipper pie to potlucks. My partner describes it as a black gelatinous goo that no one else will even touch, so the Newfoundlander will happily devour the whole can.

Of course, there was the French settlement of Quebec, eastern Ontario, New Brunswick and quite a bit of Nova Scotia (the latter/latter two until the expulsion/ethnic cleansing by the British which resulted in the Cajun settlement of Louisiana - Cajun = Acadian). These French settlers mostly derived from Norman and Breton stock and the cuisine is derived from there (after a few centuries). There was a strong British presence in Quebec until the advent of the Parti Québécois which started an exodus of English speakers. There has been a healthy mixing of Scottish/Irish with the French in Quebec where 2 prime ministers and 2 provincial premiers were of French and British heritage (Trudeau's maternal line being the Scottish Elliotts) and provincial Quebec francophone leaders having names like Ryan and Johnson (the latter made of 2 brothers who led the PQ and provincial Liberals).

Prairie western Canada (Manitoba, Saskatchewan and Alberta) has a lot of British settlers but also a large proportion of Ukrainians, Germans and a scattering of other eastern/central Europeans. It's my belief that the early European ethnic settlers are integrating into the mainstream so their cuisine is disappearing (for one, perogies and other eastern european cuisines are not as popular as they were 30 years ago though now there is a Russian revival with new Russian immigrants).

There are many ethnic cuisines in Canada, more so in the past 40 years, so a lot of cuisines have arrived and but have not made it into the mainstream. Some have been here but never made a mark in its homeland let alone here. I'm specifically thinking of Dutch cuisine - ever try to get Dutch food in the Netherlands? You do get a lot of "Chinese-Canadian" cuisine in the smaller towns and cities all over Canada but you also get genuine Chinese cuisine in Vancouver and Toronto. Albeit primarily Cantonese, Shanghai and other Chinese regional cuisines are beginning to pop up (earlier, all other flavours of Chinese cuisine were tinged by Cantonese taste).

Finally, one shouldn't ignore the First Nations who have made some culinary contribution.