Hog Wild Pit Bar-B-Q

⚠️ Risks & cross-contamination

• Not a dedicated gluten-free facility, so cross-contamination is possible.
• Some items are prepared in a shared kitchen environment, which can introduce gluten traces despite gluten-free ingredients.
• An allergen-guidance approach exists (e.g., allergen cards, glove changes), but the absence of a fully GF-only kitchen means risk cannot be eliminated.
• Positive signals exist (recent safety notes, GF items, staff training), but they sit against the backdrop of the shared-kitchen reality.