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Loula's Taverna

1608 Commercial Dr, Vancouver BC V5L 3Y4 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.0 / 5 (8)

Opening hours

  • Friday5 PM–1 AM
  • MondayClosed
  • Saturday5 PM–1 AM
  • Sunday5–10 PM
  • Thursday5–10 PM
  • Tuesday5–10 PM
  • Wednesday5–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Loula's Taverna has been inspected 14 times by Vancouver Coastal Health since February 11, 2022. The most recent inspection, on June 11, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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 7 times across 6 separate inspections, most recently on June 11, 2026. For example: 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.

  • 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 5 times across 3 separate inspections, most recently on May 27, 2026. For example: The premises is free of conditions that lead to harbouring, breeding and entry 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 4 times across 4 separate inspections, most recently on May 27, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 3 times across 3 separate inspections, most recently on June 17, 2024. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

  • 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 14 times across 9 separate inspections, most recently on May 27, 2026. For example: Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.

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.

14 inspections

  1. Routine Follow-up

    1 infraction

    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
  2. Routine

    5 infractions

    • 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 not maintained in a sanitary condition.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  3. Routine Follow-up

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  4. Routine

    2 infractions

    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  5. Routine Follow-up

    2 infractions

    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  6. Routine

    6 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
      • Mechanical glasswasher does not provide sufficient washing and/or sanitizing action to remove 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.
      • Temperature records are not being used to monitor critical limits.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Sanitation plan is not developed.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
  7. Routine Follow-up

    0 infractions

  8. Routine

    2 infractions

    • 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.
  9. Routine Follow-up

    0 infractions

  10. Routine

    6 infractions

    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
      • No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
    • 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.
    • 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.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • 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 an improper concentration.
    • 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.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  11. Routine

    0 infractions

  12. Routine Follow-up

    1 infraction

    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitation plan is not developed.
  13. Routine

    5 infractions

    • 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.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • 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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Sanitation plan is not developed.
  14. Routine

    3 infractions

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove 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.
      • Food safety plan is not developed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
      • Sanitation plan is not developed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Colleen Campbell

    Phenomenal service and food ! And they're not a skimp on their drinks ! Mine was full all the way to the top! Delicious fig drink and sangria. I'm celiac and felt very safe after speaking to server and other celiac who ate here. Beautiful spot! I missed calamari so much. Dedicated GF fryer for celiac safe. Definitely go to spot now for date nights !

  • moona vafadoost

    It has a beautiful vibe, I’m not gonna lie, and the staff are super friendly and nice. But I was really disappointed with the food. I’ve been to Greek restaurants before and I have Greek family members. This just wasn’t Greek. Calamari and fries with salty feta on top is not Greek food. The taste was okay, but if you want to spend $$$ on something that’s not authentic Greek, go ahead. The souvlaki size is more suited for a kid’s menu. Also they charge you for water.

  • Gary Sidhu

    Went to Loula’s on Commercial Drive for a business meeting with two others and had a great experience. We arrived right when they opened around 5 PM, so it was quiet with only a couple of other tables. The lighting is nicely dim, the music was good, and the atmosphere felt relaxed but polished — perfect for conversation. The two servers were friendly, fun to chat with, and gave great recommendations. Food-wise, we ordered a variety to share and enjoyed everything. We had the chicken, tiger prawn, and beef skewers — about five pieces each and very flavourful. The chicken skewer stood out the most for me; it was incredibly juicy and tender. To start, we shared the Mediterranean dip, calamari, and eggplant. All were solid, but the eggplant really stood out thanks to the honey flavour. I’d recommend a touch more salt to balance it, but it was still excellent. The standout dish of the night was the Paidakia (lamb chops). Super flavourful, and the stew it comes with was an amazing addition. This was easily my favourite item on the menu. We also ordered rice and potatoes on the side. Portions were generous and definitely meant for sharing — we even had leftovers. Bonus: I learned that on weekend nights they have a DJ and plate smashing, using plates brought in from Greece. You can buy plates or boxes to smash, which sounds like a blast. They’re currently waiting on a shipment, but it’s something I’d definitely come back for. Overall, great food, atmosphere, and service. Would absolutely return

  • Whitney Gitaari

    I’ve been to Loula’s before, but today was definitely not as good as i remembered. The menu felt really limited and wasn’t always worth the price. Our biggest disappointment was the calamari as it was very dry - no one in the group loved it. We were advised to share plates and eat family-style, so that’s what we did, but when it came to paying, the server was very confused and found it hard to organise bills due to us doing this. Considering it was the recommendation, this was disappointing and really slowed us down despite mentioning that we had another reservation elsewhere. Finally, despite the vibe looking great and very cosy, it was extremely loud and we really struggled to hear each other and converse. Don’t think I’ll be visiting again.

  • Charmie Torreña

    An acceptable foundation, though not without its missteps. The roasted lamb arrives regrettably shy of warmth, its potential dimmed by a sauce that leans with a heavy hand into the salt. The true triumph of the evening, the octopus appetizer is a masterclass in texture and flavor, leaving a lingering impression that the remainder of the meal. The dining room hums with a pitch perfect date night energy. One can only hope the kitchen’s performance rises to meet the promise of this truly inviting scene.

  • Colleen Campbell

    Phenomenal service and food ! And they're not a skimp on their drinks ! Mine was full all the way to the top! Delicious fig drink and sangria. I'm celiac and felt very safe after speaking to server and other celiac who ate here. Beautiful …

  • moona vafadoost

    It has a beautiful vibe, I’m not gonna lie, and the staff are super friendly and nice. But I was really disappointed with the food. I’ve been to Greek restaurants …

  • Gary Sidhu

    Went to Loula’s on Commercial Drive for a business meeting with two others and had a great experience. …

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