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Lulu Island Winery

16880 Westminster Hwy, Richmond BC V6V 1A8 · Retail Food Store

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday10 AM–6:30 PM
  • Monday10 AM–6:30 PM
  • Saturday10 AM–6:30 PM
  • Sunday10 AM–6:30 PM
  • Thursday10 AM–6:30 PM
  • Tuesday10 AM–6:30 PM
  • Wednesday10 AM–6:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Lulu Island Winery has been inspected 9 times by Vancouver Coastal Health since March 1, 2016. The most recent inspection, on June 25, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on February 1, 2024. 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 2 times on March 1, 2016. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 once on June 25, 2026. 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 6 times across 3 separate inspections, most recently on February 1, 2024. 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Operation of premises is in accordance with approved floor plans and specifications.

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.

9 inspections

  1. Routine

    2 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.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
  2. Routine

    0 infractions

  3. Routine

    5 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • 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.
      • 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.
  4. Routine Follow-up

    0 infractions

  5. Routine

    0 infractions

  6. 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 is not present or at an improper concentration.
  7. Routine Follow-up

    0 infractions

  8. Routine Follow-up

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

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not stored off of floor.
    • 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.
    • Each employee 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.
      • Food safety plan is not developed.
      • 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.
      • Sanitation plan is not developed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Shizuka E

    We visited Lulu Island Winery for the first time, and as soon as we arrived, Tiffany gave us such a warm, welcoming, and friendly greeting! We were lucky that she was our tour guide because we had an amazing time. She showed us around the vineyard, explained the winemaking process, and shared lots of interesting information along the way. After the tour, it was finally time for the wine tasting! We sampled six different wines, and Tiffany taught us how to taste them properly. I’m so glad she did because we’re definitely not “wine people” 😂. The charcuterie board was beautifully presented and very generous. It paired perfectly with the wines, and we enjoyed every bite. I highly recommend Lulu Island Winery—it’s the perfect place for any occasion! 🩷

  • Arturo Sevein

    Excellent selection of locally made BC wines. The wine tasting experience was amazing, and the staff member who guided us through the tasting was very informative, friendly, and made everything feel relaxed and welcoming. As someone from Mexico, I really enjoyed learning more about the different wines and the history behind the winery. The place itself has a very cozy and beautiful atmosphere, perfect for spending a peaceful afternoon with friends or family. The vineyard views and the rustic style of the winery make the experience feel authentic and special. I also liked that they take their time explaining each wine without making you feel rushed. I would definitely love to come back again, stay longer, and next time enjoy some charcuterie with the wine tasting. Highly recommended if you want to experience great BC wines and a warm atmosphere near Vancouver.

  • Apple Soda

    Today, I joined the Estate Tour at LuLu Island Winery, and it was an amazing experience. The tour was both informative and engaging, giving me a great understanding of how winemaking has evolved over the years and how modern wineries operate today. The wine tasting session was thoughtfully tailored to each guest’s preferences. My personal favorites were the Riesling Reserve, the Riesling–Chardonnay Icewine, and the Merlot–Cabernet Sauvignon. Each wine had its own unique character and was enjoyable in different ways.☺️ The wines paired exceptionally well with the cheese board, making the tasting experience even more memorable. The combination of wine and food really brought out the best flavors in both.😋 A special thank you to Rachel for her warm hospitality, passion, and excellent explanations throughout the tour. She made the experience welcoming, enjoyable, and easy to understand.👏👏👏 Definitely one of the highlights of my trip to Vancouver. Highly recommended!🍷✨

  • Raghavan Khunteta

    We had an amazing experience at Lulu Island Winery yesterday! Shirley, was absolutely fantastic. She explained the entire winemaking process in a way that was informative, engaging, and easy to understand. She also had a great sense of humor, which made the tour even more enjoyable. The wine tasting was excellent, with a wonderful selection of wines to try. We enjoyed them so much that we ended up taking a few bottles home to add to our collection. I’ve visited the winery a few times before, but this was the first time I brought my wife, and it made for such a memorable experience together. The staff were welcoming, the atmosphere was relaxing, and everything was well organized. We had a lovely time and would highly recommend Lulu Island Winery to anyone looking for a fun and enjoyable wine tour in the Vancouver/Richmond area. We’ll definitely be back! 🍷😊

  • Ali Mallaki

    I had a great experience at Lulu Island Winery. The atmosphere is beautiful and relaxing, making it a perfect spot to unwind and enjoy some quality wine. The staff were very friendly and knowledgeable, taking the time to explain the different wines and making the tasting experience enjoyable and informative. I especially loved their ice wines and unique fruit wines something you don’t find everywhere. The tasting session was well organized, and there was no pressure to purchase, which made the visit feel even more comfortable. The winery itself is spacious, clean, and has a welcoming vibe. Overall, it’s a great place whether you’re a wine lover or just looking for a nice outing near Vancouver. I would definitely visit again and recommend it to friends!

  • Shizuka E

    We visited Lulu Island Winery for the first time, and as soon as we arrived, Tiffany gave us such a warm, welcoming, and friendly greeting! …

  • Arturo Sevein

    Excellent selection of locally made BC wines. The wine tasting experience was amazing, and the staff member who guided us through the tasting was very informative, friendly, and made everything feel relaxed and welcoming. As someone from …

  • Apple Soda

    Today, I joined the Estate Tour at LuLu Island Winery, and it was an amazing experience. The tour was both informative and engaging, giving me a great understanding of how winemaking has evolved over the years and how modern wineries …

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