Bartaco

⚠️ Risks & cross-contamination

• Although many reports describe dedicated fryers and strong allergen labeling, there are occasional accounts of gluten exposure when ordering or kitchen practices didn’t align perfectly. Some patrons have experienced cross-contact or glutened instances, which highlights that risk remains in a non-dedicated facility.
• Rely on the allergen-flagging system for each item, and communicate clearly with staff and managers about your needs. In some locations, reports indicate that staff changes or miscommunications can occur, so proactive dialogue at the table is valuable.