Breakfast Club

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which raises baseline cross-contamination risk.
• Some items can be prepared GF with precautions, but there is evidence of shared equipment practices (e.g., frying and pan usage) that could introduce gluten if not managed carefully.
• Staff awareness appears variable over time, with at least one recent report highlighting knowledgeable staff, and other notes indicating menu items clearly labeled GF; still, the lack of a dedicated GF kitchen space remains a concern for strict safety.