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Fantasy Donuts & Pretzels / Mia's Lechon - Events

2 - 6115 4 Street SE Calgary AB T2H 2H9 · Food - Special Event

16 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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).
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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.
    • 09. Are chemicals stored and handled in a safe manner?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 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.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Non-Critical)?
      • 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.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and herbs out at room temperature. Ensure these are refrigerated once cut.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 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.
  8. Demand Inspection

    1 infraction

    • 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 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.
  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  10. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  11. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  15. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 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.
  16. Demand Inspection

    0 infractions