Bloom Plant Based Kitchen

⚠️ Risks & cross-contamination

• The evidence pool shows a split reality: the business record lists dedicated gluten-free facilities, yet several recent guest experiences describe a shift away from fully gluten-free operations.
• Some diners report that cross-contact protocols are discussed with the kitchen and that staff acknowledge restrictions, which is encouraging.
• Other recent reports indicate not being fully gluten-free and potential cross-contact risk, including mentions of shared fryers or limited gluten-free options.
• With recency weighting, the latest signals lean toward caution, suggesting that cross-contamination risk remains a real consideration for diners with celiac disease.