La Provence at Progress Ridge

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility. This means cross-contact risk is inherent unless strict kitchen separation and handling are proven each visit.
• Some diners have reported concerns about toasters or shared equipment when gluten-free bread is used, which can be a source of cross-contact.
• There are positive experiences where staff marked orders for gluten allergies and kitchen checks occurred, which is encouraging, but it does not eliminate the underlying cross-contact risk in a non-dedicated setting.