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Asian Pear Buffet

2050 Harvey Ave Kelowna BC V1Y 8P8 · Restaurant - Food Service

Official record from Interior Health →View on Google Maps →

Details

Google rating
3.7 / 5 (18)

Opening hours

  • Friday11:30 AM–8:30 PM
  • Monday11:30 AM–8:30 PM
  • Saturday11:30 AM–8:30 PM
  • Sunday11:30 AM–8:30 PM
  • Thursday11:30 AM–8:30 PM
  • Tuesday11:30 AM–8:30 PM
  • Wednesday11:30 AM–8:30 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Asian Pear Buffet has been inspected 8 times by Interior Health Authority since May 28, 2014. The most recent inspection, on July 14, 2026, recorded 2 infractions.

1 of 8 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on November 21, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 times across 5 separate inspections, most recently on November 21, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 5 times across 4 separate inspections, most recently on February 9, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on February 9, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on July 14, 2026. For example: 2 Are proper pest control measures in place on the premises?

About this data

These results come from Interior Health Authority, 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please restart daily temperature monitoring records for all refrigerators & freezers in the main kitchen, as well as, hot and cold food items stored within the front buffet units. Please ensure that thermometers are provided inside all refrigeration units. Please provide test strips for verifying the concentration of iodine sanitizer at the bar glass washer.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Please replace the bottom door sweep on the back kitchen door where a large gap was observed, in order to prevent the entry of rodents. Please clean up the side dry storage area where mouse droppings were noted. Please provide additional pest control actions in this area to prevent mouse activity/harborage in this area.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Shrimp & dumplings still observed hot held at <60deg.C (ie. measurement at the time of inspection showed temperatures of shrimp and dumplings at 41 to 50deg.C). These items were reheated by operator at the time of inspection and placed back out into the hot holding unit. Again, operator was requested to change hot holding practices for shrimp and dumplings by removing doubled up containers and/or possibly utilize a cover where required. Follow up by: 30-Nov-2024
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature monitoring logs were not being maintained. Please maintain daily temperature monitoring records for all refrigerators/freezers, as well as, the cold table and hot holding of food on the front buffet. Follow up by: 30-Nov-2024
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The main kitchen dishwasher was observed operating at <180deg.F on the final rinse gauge, and 155degF "at the dish" tested by running a thermometer through the dishwasher. Please service/adjust the main kitchen dishwasher final rinse temperature to 180deg.f as registered on the final rinse gauge and indicated on the dishwasher data plate. Follow up by: 30-Nov-2024
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator indicated that the Asian Pear food safety plan will be completed by Jan 10, 2025 and has assigned the completion of this plan to a capable staff member while onsite. Follow up by: 10-Jan-2025
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator indicated that the Asian Pear sanitation plan will be completed by Jan 10, 2025 and has assigned the completion of this plan to a capable staff member while onsite. Follow up by: 10-Jan-2025
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed sushi stored on the front buffet line at temperatures as high as 11.5deg.C. Operator was previously requested to use time tracking as public health control for buffet style service of sushi at temperatures above 4deg.C but less than 24deg.C. Please either re-implement time tracking procedures or alternatively, take corrective actions to ensure temperature maintenance of sushi at 4degC or less.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Observed mouldy hard boiled eggs in the main kitchen walk-in refrigerator. Please ensure that PHF are date labelled when in storage for 3days or more.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please re-start temperature monitoring records for refrigerators in the main kitchen, buffet hot holding and cold holding of PHF and, time tracking of sushi.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Front glasswasher found with no measurable chlorine sanitizer following testing of the final rinse water. Internal "at the dish" temperature measurement taken from the main kitchen dishwasher was found at <71deg.C. Also observed the final rinse gauge not working on this dishwasher (ie. final rinse gauge when operating correctly should read ≥82deg. C or ≥180deg.F). Please contact a repair technician to repair both the front glasswasher and main kitchen dishwasher. Please ensure that tests strips are used to confirm proper operation of the front glasswasher (50-100ppm chlorine) and, repair the final rinse temperature gauge on the main kitchen dishwasher to confirm operation at ≥82deg. C or ≥180deg.F.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Did not observe sanitizer solutions available/in use within the main kitchen at the time of inspection. Use of the back pre-mix sanitizer dispenser required re-connecting of hoses to the faucet, making re-filling sanitizer buckets/spray bottles difficult. Please re-locate or re-configure the main kitchen pre-mix sanitizer dispenser to ensure operation does not require shutting off or re-configuring a sink faucet during it's operation. Please ensure that sanitizer buckets/solutions are mixed and available at all times during operation for routine use on food contact surfaces in the main kitchen. Please also clean the interior of the walk-in refrigerator where there was an observed organic build-up on some shelving units, food containers/lids and other interior walk-in surfaces.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure that all hand washing sinks are supplied with liquid soap and paper towel dispensers and stocked/available for use at all times during operation.
  4. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sushi and cut fruit (canteloup, etc) displayed in the front cold buffet table were measured at temperatures between 10-21deg.C. These items were stored on plates on top of the ice; it is noted that this storage practice will not maintain temperatures at 4deg.C or less. Observed pooled shelled eggs being left out at room temperature for extended periods for use in fried rice.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): It was unclear how long cooked meat, etc are left out at room temperature to cool prior to placing under refrigeration.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat and cooked/ready to eat foods were observed in too close of proximity along the main grill line. Cooked pasta observed in the same prep sink area during preparation of raw chicken.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some areas of the kitchen were observed showing a build-up of organic filth (dry storage room, garbage cans, along walls, corners, the back room at the back door). Bottom shelves on storage racks are too close to the floor to permit cleaning underneath.
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Expired foodsafe certification.
  5. Monitoring

    4 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1.) No sanitizing solution was available at the food preparation areas. 2.) Interior of the two ice machines was found to have accumulation of mildew.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1.) Observed raw meat being prepared in close proximity to the sushi preparation station. This can potentially result in cross contamination. 2.) Black garbage bags were used to cover food items in the walk-in cooler and freezer. 3.) Metal bowls accumulated with dried food debris were used to dispense dried ingredients. The use of metal bowl can put food at risk of contamination by hand contact.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Single used paper towels were not available at the handwashing station in the bar area.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1.) Acidity of sushi rice was not being monitored and recorded for the sushi rice maintained at less than 60C. 2.) Iodine concentration of the iodine glass washer was not being monitored and recorded. 3.) No temperature log sheet was available for review at time of inspection.
  6. Monitoring

    6 infractions

    • 3 - Are proper cooling procedures followed?
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some Potentially Hazardous Food (PHF temperatures measured between 11-18deg.C on the cold buffet table and, the "vegetable" prep table along the main kitchen grill line. Imitation crab mixture left out at room temperature showing >14deg.C. Also, it is unclear whether fish used for sashimi/sushi are pre-frozed.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    0 infractions

  8. Monitoring

    2 infractions

    • 11.3 - Are foods stored in appropriate containers?
      • Observation(s): Diced cabbage stored in the box they came in. Staff moved the diced cabbage to a large food grade bin. Store foods in food grade containers. Obtain more food grade containers in order to avoid having to store foods back in cardboard boxes.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): At the time of the inspection, wet wiping cloths were found lying on food prep tables in the kitchen. Operator moved wet wiping cloths into sani-buckets containing 200 ppm chlorine sanitizer solution.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Orode Peter

    A friend recommended this place, and I’m glad I decided to check it out. The food was excellent, the service was attentive and professional, and the pricing was very reasonable given the variety and quality available. I particularly enjoyed the shrimp, they were well seasoned, nicely spicy, and cooked perfectly. I also appreciated that the shells were left on, which added to the overall flavor, though I understand it may not be everyone’s preference. Overall, it was a great experience, and I look forward to visiting again with my family.

  • Craig Massey

    This is a convenient all you can eat buffet. The food is plentiful and it is refreshed continually. The service is great. The location and atmosphere are convenient as well.

  • Chris

    Asian Pear is one of my go-to spots when I’m craving a good Asian buffet. The food is always fresh and full of flavour, with a really solid variety so there’s something for everyone. Everything is kept well stocked, and nothing ever feels like it’s been sitting out too long. The staff are friendly and the place is clean and comfortable, which makes it easy to enjoy your meal without feeling rushed. Great spot for family dinners or going with friends. Definitely worth a try if you’re looking for a tasty buffet!

  • Mark Iredale

    For a buffet the food was good quality. Service was fast and friendly. They had crab legs and we missed the crab cracking tool. One of the staff noticed and brought us so. Yeah they had crab and prime rib. My wife is not a big buffet person and she loved it.

  • Robert Tremblay

    First time at this place - was impressed with cleanliness and care to maintaining the buffet. Great choice of foods. My suggestion is to go when the buffet opens so you get freshest off the wok food. That's a rule for any buffet! I had plenty to eat and a variety of food from sushi to ice cream dessert. Price is completitive when you consider what chinese places want for a 3 or 4 choice take out lunch special - instead you get 40 choices and all you can eat. I liked it and will be back.

  • Hayley Steffanson

    First picture is my plate when I sat down, second is after I was done trying a few things… that should say it all. We’re on vacation and drove an hour to try this place, and honestly it was shocking. The chow mein tasted like it had been sitting in a fridge for days. The pineapple pork was gamey, and the pineapple chunks were literally rotten. The shrimp still had the skin, tails, and veins—looked like zero effort went into prepping them. This was hands down the worst Chinese food I’ve ever had. Even my husband, who usually isn’t picky at all, couldn’t eat it. For $76, we both walked away wishing we’d just gone to A&W. To top it off, when I mentioned the food to the lady at the front, she was more focused on her phone than listening to me. She still made us pay full price after I told her how bad it was. Terrible food, terrible service. I would not recommend this place to anyone.

  • Aar Bar

    Low cost food selection and not even cooked well. I can’t remember the last Chinese buffet o went to that didn’t have chicken wings even. At $27 there’s room for better food. The service was nearly non existent as well and what little I got had an energy of inconvenience to it. I would not go a second time, that was highly disappointing.

  • Crawford Girl

    Very fresh, hot food that is continually replenished. I found a little too many deep-fried items for my taste, and the ribs looked wonderful, but were quite salty. I did not like the sushi at all. Overall, most of the choices in the buffet were good, plentiful food for the price.

  • Orode Peter

    A friend recommended this place, and I’m glad I decided to check it out. The food was excellent, the service was attentive and professional, and the pricing was very reasonable given the variety and quality available. I particularly enjoyed …

  • Craig Massey

    This is a convenient all you can eat buffet. The food is plentiful and it is refreshed continually. The service is great. The location and atmosphere are convenient as well.

  • Chris

    Asian Pear is one of my go-to spots when I’m craving a good Asian buffet. The food is always fresh and full of flavour, with a really solid variety so …

  • Mark Iredale

    For a buffet the food was good quality. Service was fast and friendly. They had crab legs and we missed the crab cracking tool. One of the staff noticed and brought us so. Yeah they had crab and prime rib. My wife is not a big buffet person and she loved it.

  • Robert Tremblay

    First time at this place - was impressed with cleanliness and care to maintaining the buffet. Great choice of foods. My suggestion is to go when the buffet opens so you get freshest off the wok food. That's a rule for any buffet! I had …

  • Hayley Steffanson

    First picture is my plate when I sat down, second is after I was done trying a few things… that should say it all. …

  • Aar Bar

    Low cost food selection and not even cooked well. I can’t remember the last Chinese buffet o went to that didn’t have chicken wings even. At $27 there’s room for better food. …

  • Crawford Girl

    Very fresh, hot food that is continually replenished. I found a little too many deep-fried items for my taste, and the ribs looked wonderful, but were quite salty. I did not like the sushi at all. Overall, most of the choices in the buffet were good, plentiful food for the price.

  • Pete Arp

    Incredibly overpriced and staff seemed to hate their customers. Upon walking in 2 things were obvious, the host couldn't care less a customer came in and that the seafood was spoiled. I could smell it immediately. …

  • Freeya

    I stayed for almost an hour during dinner time, and they didn’t refill the crab even once. It had clearly been sitting out for too long — the parts that were soaked in water were extremely bland, while the top parts were salty. It was a …

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