Blue Bell Inn

⚠️ Risks & cross-contamination

• The restaurant is not described as a dedicated gluten-free facility, so cross-contamination risk exists in the kitchen.
• Positive signals include management involvement and some staff confidence in handling cross-contamination and adapting dishes to be gluten-free.
• Negative signals include a misorder for a gluten-sensitive diner and a crouton found in a green salad, illustrating that vigilance is still needed.