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⚠️ Risks & cross-contamination

• The facility is not described as dedicated gluten-free, so some degree of cross-contamination risk could exist in theory.
• Several recent comments highlight proactive staff behavior (glove changes, surface wipe-downs, fresh ingredients) and a published allergen menu, which reduce risk in practice.
• A few older experiences from other locations emphasize that practices can vary and that cross-contact remains a concern unless staff consistently maintains dedicated tools, surfaces, and processes. Given the variability across branches, it’s important to communicate clearly with staff and monitor prep steps.