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Manvirro's Indian Grill

1045 Terminal Avenue, B, Nanaimo, BC, V9S 4K3 · Food Premises

Official record from Island Health →

Inspection summary

Manvirro's Indian Grill has been inspected once by Island Health (Vancouver Island Health Authority), on May 27, 2026. The most recent inspection, on May 27, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 27, 2026. For example: Inadequate Insect / Rodent Control

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on May 27, 2026. For example: Food Safety Plan/Sanitation Plan

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.

1 inspection

  1. Follow-Up

    2 infractions

    • Inadequate Insect / Rodent Control
      • O1: Rodent activity is still present on premises. Rodent droppings observed in dry storage area. Rat droppings, in addition to mice droppings was observed.
      • C1: Pest control plan in place, ensure rodent droppings are removed immediately. Surfaces must be cleaned and disinfected. Larger traps may be required. Professional pest control services may be required.
    • Food Safety Plan/Sanitation Plan
      • O1: Lack of temperature log records for critical points (cooler, hot holding, cooling).
      • C1: Ensure the cooling steps are recorded, follow proper cooling (60°C to 20°C in 2 hours, then 20°C to 4°C within 4 hours). Ice wands must be used for large sauce containers. Freezers, sanitizers and coolers must be monitored daily, record readings onto monthly log sheet. Comments Follow-up inspection conducted today: - Handwashing station fully stocked with running cold/hot water, liquid soap and paper towel. - High temperature dishwasher sanitizing cycle measured at 79.5°C at the dish level. - Mechanical coolers and freezer operating within safe limits. - Quat sanitizer in spray bottle measured at 200 ppm. Provided proper cleaning and sanitization education to food handlers. - The following areas need enhance cleaning: Dish pit, dry storage shed, walk-on cooler shelves and fan cover,

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