Copper Vine

⚠️ Risks & cross-contamination

• Cross-contamination risk exists in a non-dedicated facility setting. There are multiple positive experiences, but also specific negative reports.
• Notable concerns raised by diners include:
• A dish served with cross-contaminated oil or fryers (potatoes fried in cross-contaminated oil on a plate).
• An instance where a gluten-containing item was served or perceived as unsafe, leading to illness.
• A review highlighting uncertainty about true safety levels despite GF labeling.
• Recent evidence shows many diners feel confident about GF labeling and staff knowledge, but there remains a non-zero risk of cross-contamination in the kitchen.