Sub Zero Nitrogen Ice Cream

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which means there is inherent cross-contamination risk potential.
• Reported practices that mitigate risk include: marking gluten-free items on the menu, using separate utensils, sourcing toppings from back areas, changing gloves, washing hands, and serving each order with new dishes.
• The combination of not having a dedicated gluten-free facility but employing explicit safety practices yields a mixed risk picture that is mitigated by recent strong safety signals and ongoing attention to cross-contact.