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Mambo Pizza

238 Franklyn Street, C, Nanaimo, BC, V9R 2X4 · Food Premises

Official record from Island Health →

Inspection summary

Mambo Pizza has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 6, 2026. The most recent inspection, on July 20, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on July 6, 2026. For example: Food Not Protected - General

  • 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 once on July 6, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on July 6, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 once on July 6, 2026. For example: Food Handler Training

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Blue air fridge keeps potentially hazardous food (phf) above 4°C.
      • Operator took corrective action during the inspection as per their Food Safety Plan. Operator to also immediately replace/adjust temperature to ensure pHf stay below 4°C.
    • Food Not Protected - General
      • Equipment stored incorrectly by staff purse storage.
      • Operator to move/adjust food equipment to protect from possible foreign objects in equipment.
    • Food Not Protected - General
      • Packaged sauces not dated.
      • Operator to date portioned sauces/bins.
    • Food Handler Training
      • FoodSafe expired.
      • Operator to renew and successfully complete FoodSafe/FoodSafe equivalency by august 30, 2026. Forward to health officer.
    • Food Safety Plan/Sanitation Plan
      • Bleach sanitizer is too strong (above 400ppm chlorine).
      • Operator to adjust sanitizer to 100/200ppm.
    • Food Safety Plan/Sanitation Plan
      • Prep fridge door seals require cleaning.
      • Operator to clean and sanitize door seals immediately Comments Hot holding exceeds 60°C. Cold holding except Blue air fridge, keeps food below 4°C. Temps are monitored and record daily. Premises is clean organized. Dishwasher sanitizes above 76°C at plate level - Liquid soap, hot water and paper towels are provided at designated handsinks. Food are dated, covered and stored correctly.

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