Whole Foods

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contact risk exists, especially in open or shared-food areas such as salad bars and prepared foods.
• While staff can be knowledgeable about gluten-free products in some contexts, the absence of a dedicated GF workflow means safety cannot be assumed for all prepared items.
• Some items (e.g., sushi) may be GF only if prepared without tempura and without gluten-containing sauces; others require careful ingredient checks and individual judgment.