
JOEY Burrard
Not a dedicated gluten-free facility but offers a marked gluten-free menu with a dedicated fryer for fries. Staff are trained and knowledgeable; multiple coeliac diners report no symptoms. However, cross-contamination risk exists in shared kitchen, and historical reports (4–6 years old) mention illness and inconsistent staff knowledge.
| Mon | 11:00 AM to 1:00 AM |
| Tue | 11:00 AM to 1:00 AM |
| Wed | 11:00 AM to 1:00 AM |
| Thu | 11:00 AM to 1:00 AM |
| Fri | 11:00 AM to 2:00 AM |
| Sat | 11:00 AM to 2:00 AM |
| Sun | 11:00 AM to 1:00 AM |
Per-allergen evidence
Coeliac · Gluten-free
confidence 0.70 ·
Marked menu + dedicated, Allergen-marked menu plus dedicated fryer / prep area. Staff trained. Not a fully dedicated kitchen.
Not a dedicated gluten-free facility but offers a marked gluten-free menu with a dedicated fryer for fries. Staff are trained and knowledgeable; multiple coeliac diners report no symptoms. However, cross-contamination risk exists in shared kitchen, and historical reports (4–6 years old) mention illness and inconsistent staff knowledge.
Cited references
Vegetarian
confidence 0.50 ·
Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.
Vegetarian options are marked on the menu via a dietary filter. The gluten-free menu also includes lacto-ovo vegetarian dishes. No evidence of dedicated prep or fryer for vegetarian items.
Cited references
Reminder
Always confirm with venue staff before ordering. Tiers and accreditations are guides, not guarantees.
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