Back Office Bonn und Café B.O.B.

⚠️ Risks & cross-contamination

• The establishment is not a dedicated gluten-free facility, which inherently raises cross-contamination concerns for some celiac diners.
• A patron reported that the same waffle iron can be used for gluten-free and gluten-containing waffles, a potential cross-contamination route.
• The cafe publicly notes it uses gluten-containing flour (Dinkelmehl/spelt) as a primary ingredient in many preparations, which underscores the need for strict handling to avoid cross-contact.
• Despite these risks, there are signals of safety practices in some reports (e.g., mentions of separate preparation for some GF items), and there is a yearly positive safety note in the collected data.