IHOP

⚠️ Risks & cross-contamination

• The IHOP allergen information emphasizes that, due to multiple sources of gluten in shared cooking and prep areas (including fryers), items cannot be guaranteed gluten-free. This is a standard caution for many chain diners and a key reason for ongoing CC risk.
• Some guest experiences specifically note cross-contamination concerns when equipment is shared or when pancake batter is used in other dishes to fluff eggs. Others describe instances where staff or management successfully coordinated to minimize risk for gluten-free orders.
• The presence of a dedicated gluten-free facility flag in this case strongly supports safety, but the broader industry context in the collected information acknowledges that cross-contact risks can persist in shared-kitchen settings.