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⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility; shared kitchen means cross-contamination risk exists despite precautions.
• Some reports indicate careful practices (glove changes between dishes, open kitchen observations, dedicated griddle for gluten-free bread in at least one instance), but there is no guaranteed separation.
• Occasional gluten-containing items have been noted by guests (e.g., certain desserts) and one item was identified as gluten-containing during a particular week.
• It’s important to confirm current procedures with staff, especially if you have very strict celiac requirements.