- Duct Cleaning / Refreshing
- Leveling & Foundation Repair
- Permanent Foundation (433a)
- Plumbing Repairs & Re-Pipes
- Flooring, Paneling & Trim
- Doors & Windows
- Painting
- Roofs & Skylights
- Heating, A/C & Swamp Coolers
- Kitchen & Bathroom Remodels
- Decks & Steps
- Awnings & Patio Enclosures
- Siding, Skirting & Subfloor Repairs 855.906.6077
Samoa Village I&II
310 E. Philadelphia St & 2300 S. Sultana Ave. Ontario, CA 91761
Phone: (909) 984-3910 Fax: (909) 983-8318
Please make sure to check out this newsletter every month to keep up with everything going on in and around Samoa. We have a recipe in each edition, as well!
Please take note of the calendar in this newsletter when the meters are going to be read. It is very important that park staff have access to your water meters on that day. Please put away all pets and make sure no gates are locked and nothing is obstructing the path to your water meter on this day.
Property Manager : Crystal Anzaldi
E-mail: SamoavillageMgr@gmail.com
Haven Management Services
3491 Concours Street, Suite 204
Assistant Property Manager: Misty Torres Ontario, CA 91764
E-mail: Samoavillagemhe@gmail.com
Maintenance Superviser: Jésus Alpizar
Phone: (909)930-9750 Ext. 3004
Fax : (909)930-9498
Maintenance: Jose Loscano Superviser: Christine Godinez
Maintenance : Nicolas Najera Cgodinez@havenms.com
American Eagle Towing: (951) 850-8330
Ontario PD Non-Emergency: (909)395-2001
Humane Society: (909) 947-3517
DISCLAIMER:
Neither the City of Ontario nor Haven Management Services nor onsite management recommends or endorses any business that pays to advertise in the Island News. Residents should always check references, licenses, etc. before hiring any company.
• Bulky items should not be disposed of in the regular trash bins located throughout the property. They should be disposed of in the bulky item area located at the back of the property. To schedule a time for staff to open the gate for you, please contact the office during normal business hours.
• Community quiet time is from 10:00pm – 8:00am. Please ensure that all noise is kept at a reasonable volume throughout this time.
• Street parking is prohibited. A twenty (20) minute grace period for loading/unloading is permitted. Vehicles using the (20) minute grace period must have emergency hazards on throughout the duration of this time. After the (20) minutes grace period with hazards on, or vehicles parked on the street without emergency hazards, are subject to be towed away, at vehicle owners’ expense.
• Guest parking is for guest vehicles only. Resident vehicles are not permitted to park in guest parking. Resident vehicles parked in guest parking are subject to be towed away, at vehicle owners’ expense.
• Vehicles parked in driveways must not extend into the street.
• Vehicles driving throughout the property are required to follow all posted traffic signs and drive at a slow & safe speed. Failure to comply can result in not being permitted to drive on property.
• When walking your pets throughout the property, please ensure that they are on a leash while in the common areas of the property and that you use care in cleaning up and disposing of pet excrement.
• Tree trimmings should be placed in the green trash bins only. They should be cut down to avoid over filling.
• Please ensure that nothing is obstructing maintenance from reading your meters. The meter reading day will be posted on the calendar.
• Management encourages residents to report issues they observe throughout the property. Such as lights out, broken sprinklers, neighbors not properly disposing of pet waste etc.
• All pets must be on a pet agreement to reside in the property. Please ensure that you register any pet with the office. Pet requirements are in the rules & regulations. If you have any questions regarding pet requirements/ rules, please feel free to contact the office.
• Before altering anything on the outside of your home, (paint, shed, fence, landscape etc.) you must get permission from the park office.
• For more information on programs and resources for those in need, please call 211 or visit their website at 211Ontario.ca
• For more information on community events listed in this section, or to learn about events that might not be listed in this section, please call (909)9373000 or contact the Ovitt Community Library at (909)395-2004.
Love Dog Pawty
Puppy Love Dog Pawty
Saturday, February 14, 2026, 9 AM – 12 PM
James R. Bryant Dog Park |
Bring your pup for a tail-wagging good time! Dogs of all ages can enjoy fun games, a costume contest, dog-friendly vendors, and more. It’s sure to be a paw-some event you won’t want to miss! Free to attend for all ages.
The park office will be closed on Monday February 16, 2026, in observance of President’s Day. We wish everyone a safe, happy 3-day weekend. We will reopen the following day for normal business hours.
Management would like to wish everyone a happy valentines day.
Ingredients:
- 2 pie crusts
- 6 cups fresh blueberries
- 2/3 cup sugar
- ¼ cup flour
- 2 tbsp. cornstarch
- ¼ tsp. ground cinnamon
- 2 tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tbsp. cold unsalted butter, cut into small cubes
- Egg wash: 1 large egg beaten with 1 tbsp. milk
- Optional: Coarse sugar for sprinkling on crust
Directions:
- Prepare pie crust.
- Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice & lemon zest together in a large bowl. Mix together until it’s no longer dry & powdery, bursting a few blueberries if necessary to moisten. Set the filling aside as the oven preheats. Filling can be covered & refrigerated for up to 24 hours if needed.
- Adjust the oven rack to the lower third position & preheat oven to 425 degrees. Place baking sheet on the bottom oven rack to catch any juices.
- On a floured surface, roll out one of the discs of chilled dough, keeping the other in the fridge. Turn the dough about a quarter turn every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x1.5/2 inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour & spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set Aside at room temperature as you assemble the top pie crust.
- Remove the other disc of chilled pie dough from the fridge. Roll the dough into a circle that is 12 inches in diameter. Cut the dough into strips & carefully thread the strips over & under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust
edges to seal. Use a small paring knife to trim off excess dough. Crimp the pie crust edges with a fork.
- Lightly brush the top & edges of the pie crust with egg wash. Sprinkle the top with coarse sugar, if using.
- Bake pie at 425 degrees for 25 minutes; Then, keeping the pie in the oven, reduce the oven temperature down to 375 degrees. Place a pie crust shield on the edges to prevent them from over browning. Continue baking the pie until the filling’s juices are bubbling everywhere, including in the center, 40-50 more minutes. The internal temperature of the pie should be 200 degrees when done. If needed towards the end of baking, remove the pie crust shield & tent an entire piece of foil on top of the pie if the top looks like it’s getting topo brown.
- Remove the pie from the oven, place on a cooling rack & cool for at least 4 hours before slicing & serving. The filling will be too juicy if the pie is warm when you cut it.
- Cover the leftovers tightly & store them in the fridge for up to 5 days.
Cheese Filling -
- 15 oz. Ricotta cheese, 2 cups
- 1 large egg
- 2 cups mozzarella cheese
- ¾ cup parmesan cheese, freshly grated
- 2 tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. pepper
Meat Sauce –
- 1 tbsp. olive oil
- 1 finely diced yellow onion
- ¾ lb. ground beef
- ¾ lb. ground Italian sausage
- 3 garlic cloves, minced
- ½ cup chicken broth
- 40 oz. marinara sauce
- 1 tbsp. tomato paste
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
Lasagne Noodles/Cheese Topping –
- 12 lasagna noodles, a few extra in case of breakage
- 2 ½ cups mozzarella cheese
Directions:
- Combine the cheese filling ingredients in a medium bowl & set aside. Measure out remaining ingredients.
- Heat olive oil over medium heat & add the diced onions. Let them soften for 10 minutes.
- Add the ground beef & sausage & increase heat to medium-high. Use a spatula to break up the meat so that it’s very fine & crumbled. Cook for 8-10 minutes, or until cooked through. Add garlic during the last minute. Drain any excess grease.
- Add the chicken broth & use a silicone spatula to “clean” the bottom & sides of the pot.
- Add the marinara sauce, tomato paste, hot sauce & Worcestershire sauce. Bring to a boil, then reduce to a simmer. Cover partially & let the sauce simmer gently while you boil the pasta noodles.
- Preheat oven to 375 degrees.
- Begin boiling a large pot of salted water for the noodles. Once a rapid boil is reached, cook to al dente according to package instructions. Do not overcook. Gently stir with a wooden spoon throughout cooking to prevent the noodles from sticking.
- Drain & rinse with cold water until noodles are completely cool.
- Lay the cooled noodles flat on wax or parchment paper while you begin assembling the lasagna.
- Spread one heaping cup of meat sauce on the bottom of a 9x13 inch casserole dish. Next add 4 lasagna noodles, overlapping them if needed.
- Spread 1/3 of the ricotta cheese mixture over the noodles, followed by about 1 ½ cups of meat sauce.
- Top with 4 more lasagna noodles, 1/3 of the ricotta cheese mixture & 1 ½ cups meat sauce.
- Finish with 4 more lasagna noodles, the rest of the ricotta mixture & the rest of the meat sauce.
- Top with 2 ½ cups of mozzarella cheese.
- Spray foil with nonstick cooking spray & place it spray-side-down on top of the baking dish to prevent the cheese from sticking to it.
- Bake for 35 minutes. Remove cover & bake for 10 more minutes.
- Let sit for 15 minutes prior to serving to allow all layers to set.
