Vibrant

⚠️ Risks & cross-contamination

• Recent feedback raises the concern that the establishment is no longer fully gluten-free, with at least one gluten-containing item (banana bread) on the menu.
• There are reports of inconsistent allergen communication from staff, which can be risky for diners with celiac disease.
• While the business dossier flags dedicated gluten-free considerations, the latest experiences do not clearly confirm a preserved, fully dedicated gluten-free operation. The potential for cross-contamination exists, particularly if gluten-containing items are prepared in shared facilities or with shared utensils.
• The presence of GF hints in some content (e.g., marketing notes describing GF/dairy-free options) suggests there are safe items, but the fluctuating status over time means vigilance is necessary.