More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Au Pain Dore last inspected?
The most recent inspection on record was on Jun 5, 2026. The result listed by Toronto Public Health – DineSafe was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Feb 29, 2024 to Jun 5, 2026.
Has Au Pain Dore ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 29, 2024.
The Full Inspection History
5 inspections
Inspection
Jun 5, 2026
Pass
1 recorded violation
minorCode —Cleaning and sanitizing
Official Wording
Fail to ensure equipment surface sanitized as necessary - Sec. 22
Inspector’s Notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Toronto Public Health – DineSafe, Jun 5, 2026 · Original Source
Inspection
Nov 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, Nov 12, 2025 · Original Source
Inspection
May 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Toronto Public Health – DineSafe, May 1, 2025 · Original Source
Inspection
Nov 5, 2024
Pass
1 recorded violation
majorCode —Cleaning and sanitizing
Official Wording
Operate food premise - mechanical equipment not maintained to maintain rinse water at 82 c - Sec. 20(1)(a)(ii)(a)
Inspector’s Notes
One or more minor infractions were observed under the Food Premises Regulation during an inspection.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.