Balance Restaurant

⚠️ Risks & cross-contamination

• The restaurant is not a dedicated gluten-free facility, which introduces cross-contamination risk, even though staff have shown knowledge and a willingness to accommodate GF needs.
• Some dishes can be prepared gluten-free with careful modification (e.g., certain bowls and crust options), but explicit safety confirmations for every item are not provided.
• There are indications that a dedicated gluten-free fryer may exist in some contexts, but the core business data identifies the facility as not dedicated GF, so reliance on shared equipment could be a risk.
• Awareness of cross-contamination extends to broader allergy considerations (e.g., peanut allergy) in staff experience, suggesting a culture of caution, though not a guarantee.