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Triple G Hideaway

5751 Alaska Highway, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Triple G Hideaway has been inspected 5 times by Northern Health Authority since March 27, 2025. The most recent inspection, on May 28, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 8 times across 3 separate inspections, most recently on May 28, 2026. For example: 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 4 times across 3 separate inspections, most recently on May 28, 2026. For example: 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 May 25, 2026. For example: 209 - Repeat Food not protected from contamination [s. 12(a)]

  • 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 June 18, 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.

5 inspections

  1. Follow-Up Inspection

    3 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The shelving units in the walk in cooler had peeling paint and were rusted. The walls behind food prep areas had dried on food debris, and the area between the grill and the deep fryer unit had excess grease build up. Improper cleaning and maintenance in food prep and storage areas can lead to the contamination of food and attraction of pests.
      • Corrective Action: Ensure that food prep and storage areas are cleaned and sanitized regularly. Ensure that areas in the kitchen are well maintained such that the surfaces are smooth, easy to clean and impervious to moisture.
    • 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There were gaps on only one of the exit doors in the facility. The harbourage of pests can lead to unsanitary conditions and food contamination.
      • Corrective Action: Ensure that all entry points into the faciltiy are weather and pest proof and effectively prevent pests entry.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large green bins were being used to house bulk dry goods including flour that were not food grade. Public Health significance) Materials that are not food grade can lead to food contamination with microplastics. Proper materials and finishing is required to ensure adequate food protection
      • Corrective Action: Ensure that containers that store food are stored in food grade containers or are housed in a food grade bag to avoid contact with non food grade material.
  2. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C). The prep cooler in the front of the kitchen was at 10 C and the top of the unit was left open. Sliced fruits were left at room temperature at the bar. Sliced fruits are considered potential hazardous foods and when stored at room temperature may allow the growth of microbes. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Staff closed the lid of the unit during the inspection and the temperature decreased to 7 C. The staff were asked to monitor the temperature and keep the lid closed and/or use metal inserts with lids to keep the temperatures at or below 4 C. Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced if the temperature remain higher than 4 C. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. Ensure potentially hazardous foods are stored at 4 C or below or are kept at room temperature for no more than 4 hours and then discarded.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above ready to eat foods and produce in the walk in cooler. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Several foods including vegetables were left uncovered in the walk in cooler. (Public Health significance) Uncovered food can become contaminated easily in refrigerated units.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce. The staff moved the food during the inspection. Foods were covered during the inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice cream scoops were found stored in a jug of water and left at room temperature. Utensils left in containers with water can allow the growth of foodbourne microbes and contaminate ready to eat foods.
      • Corrective Action: Ensure that ice cream scoops are stored in a manner that keeps them clean. It is recommended that they are used and then washed and sanitized after each use when appropriate.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The shelving units in the walk in cooler had peeling paint and were rusted. The walls behind food prep areas had dried on food debris, the wall of the upright cooler near the cooking line had peeling paint, and the area between the grill and the deep fryer unit had excess grease build up. Improper cleaning and maintenance in food prep and storage areas can lead to the contamination of food and attraction of pests.
      • Corrective Action: Ensure that food prep and storage areas are cleaned and sanitized regularly. Ensure that areas in the kitchen are well maintained such that the surfaces are smooth, easy to clean and impevious to moisture.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There were gaps on exit doors in the facilty that can allow the entry of pests. The harbourage of pests can lead to unsanitary conditions and food contamination.
      • Corrective Action: Ensure that all entry points into the faciltiy are weather and pest proof and effectively prevent pests entry.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Large green bins were being used to house bulk dry goods including flour that were not food grade. Public Health significance) Materials that are not food grade can lead to food contamination with microplastics. Proper materials and finishing is required to ensure adequate food protection
      • Corrective Action: Ensure that containers that store food are stored in food grade containers or are housed in a food grade bag to avoid contact with non food grade material.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time.
      • Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The food contact surface had items not meant for food preparation placed on them and not wiped down, sanitized as required (Public Health Significance) Increases the risk of food borne illnesses
      • Corrective Action: Ensure the food contact is maintained in sanitary condition
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The general kitchen area is not maintained in sanitary condition (Public Health Significance) This could increase potential for cross contamination of food
      • Corrective Action: Operator is required to clean up the kitchen area to meet regulatory standards
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Grease build up in the canopy hood with dripping oil observed. This can encourage fire hazard, pest infestation and physical injury due to fall
      • Corrective Action: Clean the canopy hood and ensure it is regularly serviced due to volume of deep frying done in the kitchen
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Food handlers are not observed to be washing their hands after touching surfaces and carrying out different tasks (Public Health Significance) Food handlers are known to be one of the major cause of food borne illness transmission, if hands are not properly washed.
      • Corrective Action: Food handlers must always wash their hands
  5. Initial Inspection

    2 infractions

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 27-Mar-2025. The operator completed a Food Premises Self-inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
      • Corrective Action: N/A
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The door at the patio cannot seal completely when closed. (Public Health significance) - any gaps or crevices can allow pest infestation in the premises, potentially contaminating foods.
      • Corrective Action: Operator to seal the door without leaving gaps or crevices.

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