Karnágio

⚠️ Risks & cross-contamination

• The facility is not a dedicated gluten-free establishment, so there is potential risk if safety protocols aren’t consistently maintained.
• There are positive signals suggesting cross-contamination controls may be in place, including reports of separate fryers and dedicated preparation spaces.
• Recent staff awareness and knowledge about gluten-free needs have been highlighted by diners, which helps mitigate risk, but busy periods could strain safety practices.
• Overall, safety appears strong when precautions (like separate fryers) are actively used and staff communicate clearly, but non-dedicated facilities always carry some residual risk.