Premium Mountain Rentals
114 4154 Village Green, Whistler BC V8E 1H1 · Retail Food Store
Inspection summary
Premium Mountain Rentals has been inspected 3 times by Vancouver Coastal Health since October 6, 2021. The most recent inspection, on May 26, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
The last 2 inspections in a row found no infractions.
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.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on October 6, 2021. For example:
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.
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.
3 inspections
- Routine
0 infractions
- Routine
0 infractions
- 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.
- An accurate thermometer is not provided.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- Test strips are not available to monitor sanitizer level.
- 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.
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