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spring skiers at Alta Ski Area

Closing Day

Join us Sunday, April 26th for Closing Day of our 88th Season.

Our closing weekend is typically an all-you-can-eat buffet of sunny groomers, slush bumps, goggle tans and glitter. As we put the finishing touches on our 88th season, please consider the following operational updates as well as a few tips for making the most of Closing Day. We look forward to skiing with our friends and family on this final day of the season, riding our favorite lifts and skiing our favorite runs.

Parking

Parking reservations are required on Closing Day from 8am–1pm.

  • Parking reservations will be checked at the top of the Wildcat and Albion ramps before cars are allowed entry
  • Once the Wildcat lot is filled, it will remain closed for the rest of the day
  • Cars will not be permitted into the Wildcat lot for skier drop-offs
  • Goldminer's Daughter and Skier Services locker holders are not guaranteed parking in the Wildcat lot and drop-offs are not allowed—locker holders should plan accordingly
  • Wildcat and Albion parking lots will open at 7:30am and close at 6pm
  • Please carpool—the UTA Ski Bus will not be running routes on closing weekend

Passes & Tickets

  • Ikon Base Passes are not valid at Alta Ski Area
  • Wasatch Benefit days are not valid on Closing Weekend
  • Lift tickets can be purchased online or at any ticket window
  • Please remember your pass

Lift Hours

Lifts will operate as usual, with all five lifts spinning.

  • Wildcat | 9:15am–4pm
  • Collins | 9:15am–4:30pm—there will be no loading at the angle station
  • Sunnyside | 9:15am–4:30pm
  • Supreme | 9:15am–3:30pm
  • Sugarloaf | 9:15am–4pm
  • Transfer Tow | 8am–5pm
  • Sugarloaf Pass Connection to Snowbird is closed for the season

Music

The Conductor will be DJing in the Wildcat parking lot from 3–6pm.

  • The parking lot will close at 6pm following the DJ set—so all of our hardworking employees can make it home before the sun sets on our 88th season

Food & Drink

Stay nourished and hydrated on these long spring days in the sun. Please consider the following updates to base area and on-mountain dining facilities.

  • Watson Cafe at the Watson Shelter will be open and serving a full menu from 10am–3pm daily
  • Baldy Brews will be open daily through Closing Day
  • Alf's Restaurant will be serving hot dogs, burgers, chili and grab-and-go items
  • Albion Grill will be open from 8am–5pm, offering a full menu through Closing Day
  • Collins Grill closed for the season on April 19th
  • The Slopeside Cafe at the Goldminer's Daughter will close at noon on Closing Day

We've made it this far. Let's not celebrate before we cross the finish line.

Closing Day | Photo: Rocko Menzyk

Tips for Enjoying Closing Day

  1. Parking reservations are required for Closing Day, Sunday, April 26th from 8am–1pm
  2. Parking reservations will be checked at the top of the Wildcat and Albion ramps before cars are allowed entry
  3. The Wildcat lot is a popular place on Closing Day and once this lot is filled, it will remain closed for the rest of the day
  4. Closing Weekend attracts attention from local law enforcement—make good choices
  5. Keep costumes gate-friendly, family-friendly and safe for skiing. Also, don't forget your pass
  6. Anything that you want to bring on a lift needs to fit in a small or medium-sized backpack or a waist pack
  7. Please be considerate of other skiers while loading and unloading the lifts and while skiing
  8. Open containers are not allowed on the lifts. If you choose to drink alcohol, please do so responsibly
  9. Wildcat lift will close at 2pm, but may close earlier if snowball throwing or unsafe lift riding occurs
  10. Tailgating is permitted in Alta lots, but please be respectful of your car neighbors. Grills and hibachis are not allowed directly on the asphalt
  11. As always, don't trash Alta. Make sure your food packaging and beverage containers end up in the trash or recycle bins
  12. Please ski responsibly and be nice. It's been a great season, let's send it out on a positive note

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