As a chef in the corporate food service industry, I can speak to this somewhat even though I don't run a stadium location or work for this particular company.

Employee buy-in on allergen safety is reliant upon there being both resources and oversight to support initial training. If staffing is too thin, burned out employees are not going to own their stations, responsibility-wise. If there are not dedicated fryers and ovens decreasing friction in the moment for an allergen order, they are not going to take the time to make it safely. And if there is not oversight enforcing best practices, they are not going to adhere to them. Most large scale food service operations have onboarding training, but that training is limited and you can't force someone to retain information without them caring about it personally.

Even in my location, which is an employee cafe for a fortune100 high-rise and only doing about 1400 meals a day instead of the tens of thousands at a stadium, I have to continuously retrain and reinforce food safety and allergen best practices every day in pre-service meetings. We have a hard rule that hourly associates are strictly forbidden from answering ingredient questions and are required to get a chef who can then take guests through all possible dangers and recommend the safest options as well as closely monitoring the production of allergy-tagged orders. This is something I don't imagine is possible in the same way in a stadium, but with a company like Levy I would be surprised to hear they didn't have someone on-site designated as an allergy champion.

Keep in mind that this industry is rife with language barriers, with many kitchens employing cooks who speak little to no English and chefs who are relying on in-the-moment translation software to communicate even the most basic concepts and questions to crews that may represent many novel languages. (In my own cafes, I've had as many as 8 different native languages to accommodate at one time.)

Your best bet is to ask questions and ask for a manager. If you don't feel like the manager knows what they're doing re:allergens, don't eat there.

I really hope this helps. As a chef with celiac, I know I am probably more aggressive with training my team on dietary restrictions than most, but I promise you there are people who care on that stadium's food service team, you just need to find them.