Grounds

⚠️ Risks & cross-contamination

• The kitchen is not dedicated gluten-free, so cross-contamination remains a consideration.
• Positive signals include: GF items prepared separately and equipment sanitized between uses, and reports of GF items cooked first in the morning to reduce airborne cross-contamination.
• As with many non-dedicated facilities, there is no absolute safety guarantee, so it’s wise to ask staff about current practices before ordering.