Seven

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination risk exists in general kitchen operations.
• A single older incident suggested cross-contamination led to illness; this underscores the importance of clear communication and choosing clearly labeled items.
• Mitigation efforts mentioned in the data include staff awareness of gluten-free needs and, in at least one account, a dedicated toaster for GF bread, indicating some operational steps to minimize risk.
• Recent positive experiences consistently emphasize staff knowledge and careful handling of gluten-free requests, which helps reduce risk when diners select items with explicit gluten-free labeling.