Subway

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, so cross-contamination is a risk intrinsic to shared kitchen spaces.
• Some diners report illnesses despite precautions, underscoring that risk cannot be eliminated entirely.
• To mitigate risk, staff familiarity with gluten-free protocols, glove changes, surface cleaning, and use of unopened ingredients or sealed packaging have been reported in positive experiences.
• Ask staff to perform a gluten-free protocol (fresh gloves, clean utensils, unopened ingredients).
• Consider avoiding the toaster if gluten-free bread is involved, depending on preparation.
• Review the allergen information and request items prepared away from gluten-containing components when possible.