Erik's DeliCafe

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free site, so cross-contamination risk exists in principle.
• There is strong evidence of cross-contamination precautions in practice (separate prep areas, new gloves, dedicated utensils/boards, and careful handling noted by customers).
• A historical review mentioning that gluten-free bread may be wheat-containing exists, which highlights the importance of current staff communication and verification at service time. Most recent feedback, however, emphasizes ongoing safety practices and careful preparation.