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by that rational though any non exclusively vegan restaurant couldn't claim to make vegan options.
Vegan classification is more along the lines that no non-vegan items iare used in the actual production of the item itself. if you were that careful to say it can't possibly come across contaminates in any shape or form then you'd likely find that the amount of vegan labelled items available would dwindle massively.
here's the criteria for the vegan trademark
Kitchen and hygiene standards
Dishes that are to be labelled vegan must be prepared separately from non-vegan dishes. As a minimum surfaces and utensils must be thoroughly washed prior to being used for vegan cooking. We strongly recommend that a separate set of utensils be procured for this purpose. Be aware of the risk of cross-contamination from non-vegan sources in your kitchen, and take all reasonable practical steps to eliminate this.https://www.vegansociety.com/your-business/vegan-trademark-standards
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HatBeard
Vegan chocolate.
Can anyone explain how some chocolate gets the Vegan symbol then says Warning: may contain nuts and milk etc.?
I appreciate that they are produced in a factory where there may be trace elements and it's on the label for those who have allergies so they can avoid,BUT, how can it be vegan if there is that chance there will be milk in it?