Corner Lunch Diner

⚠️ Risks & cross-contamination

• The business is not a dedicated gluten-free facility, which inherently carries cross-contamination risk.
• There are mixed accounts on cross-contact controls: some diners report separate kitchen space or precautions, while other feedback highlights potential shared equipment (e.g., toasters) that could pose risk if not managed carefully.
• Positive signs include notes of staff being considerate about gluten allergies and some customers praising how GF items are handled, but the absence of a fully dedicated GF facility means vigilance is still needed.