Hasselsson

⚠️ Risks & cross-contamination

• The restaurant is not identified as a dedicated gluten-free facility. This introduces a non-zero cross-contamination risk simply by virtue of shared kitchen processes.
• Some diners describe explicit precautions taken by staff, including changing gloves and using separate surfaces to mitigate contamination.
• Overall, the combination of non-dedicated facility status and proactive staff practices is important to consider, though recent experiences have been very positive.