Pei Wei

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, which inherently raises cross-contamination risk.
• Cross-contact is a real consideration, especially given the chain format and potential variation by location.
• Some reports indicate staff can be knowledgeable and implement safeguards (e.g., GF soy sauce, separate pans, fresh utensils), while others report inconsistent labeling or practices.
• Online ordering may not always clearly reflect GF status, leading to potential confusion at pickup.
• There are also anecdotes about locations where gluten-containing sauces or ingredients could inadvertently be used if a staff member isn’t fully trained or attentive.