2 - 6115 4 Street SE · MANCHESTER INDUSTRIAL
29 août 2025
Conforme1. Two small buckets of Sisig measured at 20°C. Food was discarded during inspection., 2. A tray of Karioka was measured at 23°C. Food was discarded during inspection., , - Please ensure that all high-risk food is under proper temperature control (at or below 4°C or at or above 60°C).
Fantasy Donuts & Pretzels / Mia's Lechon - Events se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 330 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 232 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 11 fois depuis le 1 août 2024, avec 9 conformes, 2 non conformes et 1 fermeture au dossier.
1. Two small buckets of Sisig measured at 20°C. Food was discarded during inspection., 2. A tray of Karioka was measured at 23°C. Food was discarded during inspection., , - Please ensure that all high-risk food is under proper temperature control (at or below 4°C or at or above 60°C).
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
MANCHESTER INDUSTRIAL
The bleach chemical sanitizer was measured above 200 ppm (bleaching out on the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
Cooked doughnuts were on public display and not covered. The inspector informed the operator that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
The bleach chemical sanitizer was not labelled. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.
The cooked pork belly was measured at 56°C in the hot-holding unit. The unit was adjusted during the inspection. The inspector informed the operator that the internal temperatures of high-risk food must be maintained at or above 60°C at all times.
The drinks cooler had cooked boiled eggs measured at 11°C. The cooler must not be used to store high-risk food. The cooler was then used to store soft drinks only.
The paper towel was not placed in dispenser at the handwashing station. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination.
The garbage bin was made of cardboard box. The inspector informed the operator that the garbage bins must be made of solid material that is impervious to moisture.
Cut vegetables and herbs out at room temperature. Ensure these are refrigerated once cut.
Sliced cucumbers and picked eggs were stored in a camper cooler with ice. The temperature was 10C., , Remove the food products from the cooler and store in a plugged in refrigeration unit. Ensure the temperature is maintained at 4C and below at all times.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
There was no water supply at the time of the inspection. Food was also being prepped., , Please ensure that there is a hot and cold-water supply prior to doing and food handling.
1) Roasted pork in the hot holding unit was measured between 37 to 41 degrees C. , Discarded the Roasted pork., , Store all hot perishable foods at 60 degrees C or higher., , 2) Frozen empanadas were placing the hot holding unit without reheating to 74 degrees C. Empanadas were measured between 37.5 to 41 degrees C. , Discarded the empanadas. , , Reheat perishable foods to 74 degrees C or higher before serving or holding in the hot holding unit.
REPEAT VIOLATION:, , Rice was stored in the camping cooler without a heating element to maintain it at 60 degrees C or higher., , Do not use equipment that has no heating element to maintain perishable foods at 60 degrees C. or higher.
The juice jug was not covered with a lid and open to customers. The inspector informed the operator that all food items, including drinks, must be kept protected from customer contamination. A lid was placed on the jug afterwards.
The food items in the hot-holding unit were measured at 50°C. The food items were kept open. The inspector informed the operator to keep the lids of the inserts to ensure that the heat is contained, and temperature is better controlled.
Pancit Noodles were stored in room temperature with no temperature control. The inspector informed the operator that all high-risk food items must be kept at or below 4°C or at or above 60°C at all times. The noodles were placed in a hot-holding unit afterwards.
Rice was stored in the camping cooler without a heating element to maintain it at 60 degrees C or higher., , Do not use equipment that has no heating element to maintain perishable foods at 60 degrees C. or higher.