The Big Bear Bistro

The quesadilla uses a flour tortilla, which contains wheat gluten, and the restaurant lacks a dedicated gluten‑free kitchen or equipment, creating a high risk of gluten exposure.

The beer batter almost certainly contains wheat flour, and the fries are cooked in a shared fryer, creating a high risk of gluten cross‑contamination.

The dish uses penne pasta, which is typically made from wheat and contains gluten, and the restaurant lacks a dedicated gluten‑free kitchen, increasing cross‑contamination risk.