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Fantasy Donuts & Pretzels / Mia's Lechon - Events

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

Official record from Alberta →

Inspection summary

Fantasy Donuts & Pretzels / Mia's Lechon - Events has been inspected 19 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 5, 2026, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 11 times across 8 separate inspections, most recently on August 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on August 14, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on August 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

19 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in the camping cooler was measured at 57 degrees C. Do not use a camping cooler, use a rice pot with a warming feature.Store all hot perishable foods at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink was used to prepare hot dog wieners.Handwash sink is for handwashing only.
    • 20. Is the facility maintained in a clean and sanitary condition?
      • Sauce build-up on cooler and hot holding unit handles. Clean the handles.
  6. Demand Inspection

    0 infractions

  7. 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).
  8. Demand Inspection

    0 infractions

  9. 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.
  10. 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.
  11. 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.
  12. Risk Management Inspection

    0 infractions

  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    0 infractions

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