Asian Pear Buffet

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

8 inspections

1. MonitoringJul 14, 2026

   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. MonitoringNov 21, 2024

   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. MonitoringFeb 9, 2023

   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. MonitoringJan 21, 2020

   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. MonitoringApr 6, 2017

   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. MonitoringFeb 2, 2016

   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. MonitoringMar 2, 2015

   0 infractions

8. MonitoringMay 28, 2014

   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.