Little Paris Bread CO.
32B Dundas St. W, Paris ON N3L 1G2 · Bakery – Production
Inspection summary
Little Paris Bread CO. has been inspected 2 times by Brant County Health Unit since December 11, 2025. The most recent inspection, on September 17, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.
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 once on December 11, 2025. For example:
Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on December 11, 2025. For example:
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
About this data
These results come from Brant County Health Unit, 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.
2 inspections
- Required
0 infractions
- Required
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation