Fryborg

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free facility, which means there is inherent cross-contact risk in general kitchen operations.
• Positive signals include a dedicated fryer for fries and gluten-free buns, plus a practice of thoroughly cleaning the grill before toasting GF buns. These practices reduce, but do not eliminate, cross-contact risk.
• The strongest safety signals come from recent feedback and the high safety rating, but the lack of a dedicated GF facility keeps this categorized as SAFE with awareness of residual risk.