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A memorandum of understanding, signed on Monday, aims to tackle rising gambling exposure among schoolchildren through smartphones. The aim is to integrate preventative education with broader school-based initiatives.

The agreement was signed at Osan Seongho Middle School and links gambling prevention education with a “phone free” strategy alongside RAS education. RAS is an approach combining reading, arts and sports and is designed to occupy students’ time with structured, screen-free activities. 

The dual approach seeks not only to limit access to gambling content on smartphones but also to provide meaningful alternatives that reduce overall reliance on digital devices.

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The CGMC reviewed a draft of the new evaluation framework during a meeting chaired by Secretary General Yeth Vinel on 4 September. 

The proposed “integrity and quality” framework aims to establish minimum conditions that operators must meet to maintain or obtain a licence, signalling a strengthening of oversight in the sector. The details of the scoring criteria and an official implementation date remain unpublished.

The timing of regulatory tightening coincides with a vigorous government campaign against scams and illicit financial activities linked to casinos. 

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Stix Asia—the 18,000-square-foot food hall replacing the former Sundry food hall at UnCommons in southwest Las Vegas—announced its first three restaurants this week, all of which began in Tokyo: Ginza Bairin, founded in 1927; the Ramen Bario ramen spot; and Nanamusubi. The food hall is expected to open over the winter with a dozen concepts representing cuisines from around Asia.

K Ssam Bap—a Korean restaurant in the mini-mall at 3909 W. Sahara Ave.– was reportedly closed by the Southern Nevada Health District (SNHD) for the second time since it opened just a year ago.

According to SNHD records, a routine inspection on Thursday, Sept. 10, cited the establishment for 16 health violations resulting in 58 demerits. Infractions included improper food cooling, un-sanitized food contact surfaces, improper storage temperatures, and adulterated or spoiled food items.