I am saying that just because the product is made in a facility where wheat is also used does not necessarily mean that it contains gluten. It may mean that there is a slight risk of contamination. If you are unsure, call the company. I also consider the type of product.
Many products which are safe for us are made in facilities where there is wheat present--somewhere on the premises.
Consider also that this label is completely voluntary. If you don't see a disclosure, don't assume that the facility is gluten-free.
And frankly, I don't personally believe that gluten-free facilities exist at all. Just because you don't intentionally bring gluten onto the premises doesn't mean it isn't there. An employee may accidentally (or intentionally) bring it in. That driver who just delivered the tapioca starch had a Big Mac for lunch and didn't wash after eating. Why would he? We are taught to wash BEFORE eating (many don't bother with that either). The postal worker had a donut on her break, and then handled your mail. I could go on and on.
In short, for me, a shared facility is not a concern. Shared equipment, more so.
Thank you for the explanation Peter. I appreciate it.