SALT

⚠️ Risks & cross-contamination

• The broad, non-dedicated GF facility status is a notable risk driver for celiac safety.
• There are mixed signals about cross-contamination controls: some diners mention dedicated GF fryers, while others advise double-checking, particularly on weekends.
• Staff knowledge about gluten-free needs appears positive in several reports, but the absence of a dedicated GF facility means cross-contamination risk cannot be ruled out for all dishes.
• The presence of gluten-containing components in some menu items (unless clearly labeled gf/gfo) is a potential concern; guests are advised to alert staff about strict allergies.