Aan de Gracht

⚠️ Risks & cross-contamination

• The business is not a dedicated gluten-free facility, which means cross-contamination is a potential concern.
• There is explicit indication in at least one account that the kitchen uses separate fryers for some items, and some sauces are adjusted, which helps mitigate risk. The absence of a dedicated GF kitchen remains a caveat.
• Overall, recent safety signals (including explicit GF handling practices described by customers and a high safety rating in the collected data) suggest the risk can be managed well with proper communication and vigilant preparation.