Please Review and Understand Our Covid-19 Operational Plans- Click for Details

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Ski Snow Valley

Food and Beverage

  • Update February 9th - Indoor Food Service availability will depend on what colour code we are in under the Provincial Colour-Coded Framework. Our takout menu will be availabe at SkiSnowValley.Zenfoody.com

  • Slopeside Takehome Menu - Beginning Friday January 29th, and available Friday & Saturday evenings order some of our favourite food options and let us take care of the cooking for you! Easy to order online, available Fridays and Saturdays, with convenient pickup times. 2 menu's to choose from, Order now at https://skisnowvalley.zenfoody.com

  • Controlled EntryAs of December 14th, indoor seating will be limited to just 10 people in our food and beverage service areas. Guests wishing to enjoy Food and Beverage will be required to enter hillside doors at both theKeep Season Safe _web Main Chalet and Tubing. Guests at the Day Lodge will enter the west main doors. Guests will be greeted by a host that will take the required contact information for one member of the party.

  • Think of Your Vehicle as your Base Lodge – Get ready and dressed at your vehicle. All personal items should be stored in your vehicle, no bags will be allowed in the chalets.

  • No Bagged Lunches – Bagged lunches are not permitted in any of our chalets this season.

  • Dining Options – Have been reconfigured to maximize dining spaces for our guests.

    • Online Order & Pick-Up - Bookmark our online restraunt at https://skisnowvalley.zenfoody.com and place your order, pay online and pick up when ready!
    • Main Chalet Cafeteria – Kiosks or a cashier ordering for delivery to tables
    • Tubing Chalet – order from a cashier and pickup order.
    • Sno-Nut Hut – offering additional food items this season.
    • Day Lodge – offering ‘grab and go’ items.
  • Indoor Building Flow – Guests will be able to follow signage in the chalets for exits.

  • Cleaning – Guests will see increase sanitation stations indoors along with increased facility and building cleaning and frequency.