2 - 6115 4 Street SE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 29, 2025
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).
Fantasy Donuts & Pretzels / Mia's Lechon - Events is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 339 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 241 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 18 times since June 16, 2023, with 14 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
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).
No violations
7 violations
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.
1 violation
Cut vegetables and herbs out at room temperature. Ensure these are refrigerated once cut.
No violations
1 violation
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.
1 violation
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.
1 violation
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.
2 violations
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.
3 violations
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.
1 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.
No violations
No violations
1 violation
, Container of cut mango were being stored in a plastic container with no temperature control., , Cut mango is a perishable food. Instructed operator to add ice to the plastic container to rapidly cool. As this event is 3 days long, mechanical refrigeration is required. Bring in mechanical refrigeration for cold perishable food storage.
1 violation
1) Inadequate refrigeration on-site. , Foods were moved to the chest freezer and reefer trailer located next to the vendor at the time of inspection. , , 2) Inadequate electric hot holding on-site. Hot foods such as roast pork and noodles were stored in non-electric cambro and camping coolers. , - Food were moved the holding case until an electric Alto Shaam was brought on--site.
No violations
No violations
No violations
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.