IHOP

⚠️ Risks & cross-contamination

• There is mixed evidence about cross-contamination risk. Some diners reported careful attention, separate preparation areas or utensils, and staff who were knowledgeable about gluten-free needs. Others cautioned that a shared kitchen environment can lead to cross-contact, especially on grills or in fryers where gluten-containing items may share equipment.
• The facility is labeled as dedicated gluten-free in the data, which implies stronger safety controls, but there are external notes and some reviews that highlight the inherent risk of cross-contact in shared kitchens.
• General advice in the evidence suggests asking for kitchen cleaning, fresh gloves, and confirmation that items labeled gluten-free are prepared with care to avoid cross-contact.