Whole Foods

⚠️ Risks & cross-contamination

• The facility is not dedicated gluten-free, which means cross-contamination is a theoretical risk, especially in areas like the deli, salad bar, bakery, and sushi sections.
• Some items (e.g., sushi) may be gluten-free only if prepared a certain way (e.g., avoiding tempura and gluten-containing soy sauces), so labeling and ingredient checks are important.
• A review highlighted gloves and surface hygiene at deli prep as a consideration; this underscores the need to ask staff to change gloves or use clean surfaces when handling GF ingredients.