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Mount Seymour Resorts Three Peaks Lodge

1700 Mount Seymour Road, North Vancouver BC V7G 1L3 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Mount Seymour Resorts Three Peaks Lodge has been inspected 31 times by Vancouver Coastal Health since November 27, 2015. The most recent inspection, on March 24, 2026, found no infractions.

8 of 31 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 21 times across 14 separate inspections, most recently on March 6, 2024. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • 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 10 times across 10 separate inspections, most recently on March 25, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 6 times across 5 separate inspections, most recently on January 16, 2019. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 3 times across 3 separate inspections, most recently on March 28, 2023. For example: The premises is free of pests.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on January 23, 2020. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

About this data

These results come from Vancouver Coastal Health, 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.

31 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine

    2 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  4. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too high.
  5. Routine

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  6. Routine

    2 infractions

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  7. Routine

    2 infractions

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • The premises is free of pests.
  8. Routine Follow-up

    0 infractions

  9. Routine

    4 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • The premises is free of pests.
  10. Routine

    1 infraction

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
  11. Routine Follow-up

    0 infractions

  12. Routine Follow-up

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  13. Routine

    0 infractions

  14. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  15. Routine Follow-up

    0 infractions

  16. Routine Follow-up

    0 infractions

  17. Request

    15 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • 2m separation maintained between patrons of different parties, except when partition in place
    • Maximum number of patrons and staff on premises is monitored at all times
    • Maximum of 6 patrons per table
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Background music is no louder than the volume of normal conversation
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
  18. Routine

    3 infractions

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  19. Routine

    3 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  20. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
  21. Routine

    5 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Refrigeration equipment is not of the type or capacity to meet the needs of the premises.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  22. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  23. Routine

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
  24. Routine

    3 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution is not present or at insufficient concentration.
  25. Routine Follow-up

    2 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
  26. Routine

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  27. Routine

    4 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
    • Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  28. Routine

    1 infraction

    • Operation of premises is in accordance with approved floor plans and specifications.
  29. Routine

    2 infractions

    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  30. Routine

    5 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
    • The premises is free of pests.
  31. Routine

    0 infractions

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