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Karna - Events

421 6 Avenue South Lethbridge AB T1J 0Y7 · Food - Special Event

Official record from Alberta →

Inspection summary

Karna - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 3, 2026. The most recent inspection, on August 3, 2026, recorded 4 infractions.

In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on August 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on August 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Initially, operator was using a disinfectant that was not food safe approved.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Inspector Hepp observed food handler handling raw meat products and then immediately handle ready to eat food products without washing hands and changing gloves. This is a cross-contamination risk.Additionally, observed food handlers handling cash and then engage in food handling without washing hands. Best practice is to have dedicated non-food handlers (cashiers), and dedicated food handlers. Please ensure food handlers are aware of the importance of cross contamination and handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a large pot of noodle dish stored on the ground without temperature control. Noted that all perishable food must be either kept below 4C or above 60C. It is not acceptable to not have temperature control.Operators moved the food product (measured at 47C) to the chaffing dishes.Operator did not initially have a thermometer but was able to get one. Please ensure you monitor temperatures of perishable food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station needs to be readily available to food handlers and must be stocked with liquid soap and paper towels. The station was off to the side and not conducive to encourage food handling. Initially the operator did not have hand soap but was able to secure hand soap.

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