Garden Table

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which inherently raises cross-contamination risk.
• A past incident involving cross-contamination from a fryer highlights potential hazards in shared fryers or prep surfaces.
• While staff can adapt some dishes to be gluten-free, and there is at least some labeling of gluten allergy on receipts, the absence of a dedicated GF program means risk cannot be fully eliminated.