Spark

⚠️ Risks & cross-contamination

• The facility is not described as a dedicated gluten-free facility. Cross-contact risk is present unless strict procedures are followed.
• Guest reports highlight the importance of clearly noting allergies at the order and having staff communicate with the kitchen to adjust gloves and handling. When these steps are taken, some guests report safe experiences; when they aren’t, there have been adverse reactions or concerns.
• While several guests praise dedicated fryers and gluten-free buns, there are also recent anecdotes where the bun or overall safety elicited hesitation or a decision to avoid certain items. This indicates variability and the need for proactive, real-time safety checks.