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Double 'G' Service

Mile 456 Alaska Highway, Muncho Lake, V0C 1Z0 · Restaurant

Official record from Northern Health →

Inspection summary

Double 'G' Service has been inspected 3 times by Northern Health Authority since June 10, 2022. The most recent inspection, on July 29, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 across 2 separate inspections, most recently on July 29, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 July 29, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 once on July 8, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Scoop handle is touching the food in flour/ingredient bin. (Public Health Significance) - Scoop handle is frequently touched and contaminated, which can cross contaminate the food ingredients, increasing the risk of foodborne illnesses.
      • Corrective Action: Operator to ensure the scoops are stored away from the ingredient when not in use. Operator to ensure the scoop handle is not touching the food at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris were found on the meat slicer. The dishwasher rack used for drying dishes was covered with buildup, staining, and/or scale deposits. (Public Health Significance) - Food debris and accumulated buildup may harbour pathogenic microorganisms and indicate inadequate cleaning and sanitizing. These conditions can contribute to cross-contamination of food and increase the risk of foodborne illness.
      • Corrective Action: Operator to clean and disinfect the dishwasher rack and meat slicer. Scrub the surface if appropriate. Operator to ensure all food contact surfaces are free from debris and build-ups.
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The microwave was observed to be uncleaned with food crumbs left in the unit (Public Health Significance) Uncleaned equipment can lead to contamination of food and increases the risk of food allergy to the patrons.
      • Corrective Action: Ensure the microwave is cleaned and food crumbs removed
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops are left in product for ongoing use in ingredient bins. (Public Health Significance) Scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: During dishwashing sanitizing step is not used (Public Health significance) - 100 ppm chlorine recommended. Some of the knives stored in kitchen also had grime on them.
      • Corrective Action: Utensils should be washed, rinsed, and sanitized following the two sink dishwashing method provided. Ensure utensils are visibly clean after washing.
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