honeygrow

⚠️ Risks & cross-contamination

• The kitchen is not described as a dedicated gluten-free facility, which raises cross-contact concerns.
• Some ingredients and dishes pair gluten-containing components (for example, dishes using whole wheat noodles or croutons in salads), increasing potential risk if not prepared separately.
• There is no explicit, detailed documentation of cross-contact precautions (e.g., dedicated equipment, separate prep areas, or staff protocols) in the collected information.
• Staff knowledge about celiac-safe practices is not detailed, so you should proactively confirm how gluten is handled in prep.