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5 one 7 Hair House

517 Brock St N, Whitby ON L1N 4J1 · Know Before You Go Inspections

Official record from Durham Region →

Inspection summary

5 one 7 Hair House has been inspected 4 times by Durham Region Health Department since April 28, 2025. The most recent inspection, on October 9, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on October 9, 2026. For example: Premises and/or work area maintained in a sanitary manner, appropriately located, well-lit and well-ventilated

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 2, 2026. For example: Reusable items that are not cleaned immediately after each use to be soaked in a labelled, covered container of adequate size

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on April 28, 2025. For example: Compliant with requirements for hand washing sinks

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 3 times across 2 separate inspections, most recently on October 2, 2026. For example: All reusable, single-use disposable items and/or equipment stored appropriately and maintained in clean and sanitary condition

  • 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 2 times across 2 separate inspections, most recently on October 2, 2026. For example: Approved disinfectants are prepared and used appropriately, and records maintained

About this data

These results come from Durham Region Health Department, 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.

4 inspections

  1. Re-Inspection

    1 infraction

    • Premises and/or work area maintained in a sanitary manner, appropriately located, well-lit and well-ventilated
      • Fail to routinely clean premises and/or work area (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled. Operator/PSW must routinely clean all structural surfaces (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled.
  2. Routine

    4 infractions

    • Premises and/or work area maintained in a sanitary manner, appropriately located, well-lit and well-ventilated
      • Fail to routinely clean premises and/or work area (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled. Operator/PSW must routinely clean all structural surfaces (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled.
      • Fail to clean floors, walls and ceilings according to a fixed schedule and when visibly soiled. Operator/PSW must clean floors, walls and ceilings according to a fixed schedule and when visibly soiled.
    • All reusable, single-use disposable items and/or equipment stored appropriately and maintained in clean and sanitary condition
      • Fail to separate dirty items from clean items at all times to prevent cross contamination. Operator/PSW must separate dirty items from clean items at all times to prevent cross contamination.
      • Fail to store clean reusable, single-use disposable items and/or equipment in a sanitary manner. Operator/PSW must store clean reusable, single-use disposable items and/or equipment in a sanitary manner.
      • Fail to provide adequate storage space for necessary equipment and supplies. Operator/PSW must provide adequate storage space for necessary equipment and supplies.
    • Reusable items that are not cleaned immediately after each use to be soaked in a labelled, covered container of adequate size
      • Fail to soak dirty reusable items, if not cleaned immediately, in a labelled, covered container of adequate size. Operator/PSW must soak dirty reusable instruments, if not cleaned immediately, in a labelled, covered container of adequate size.
    • Approved disinfectants are prepared and used appropriately, and records maintained
      • Fail to apply disinfectants for the proper contact time as per manufacturer’s instructions. Operator/PSW must apply disinfectants for the proper contact time as per manufacturer's instructions.
      • Fail to store disinfectant properly. Operator/PSW must store disinfectant properly.
      • Fail to provide and use low and intermediate-level disinfectants with a Health Canada drug identification number (DIN) or natural product number (NPN). Operator/PSW must provide and use low and intermediate-level disinfectants with a Health Canada drug identification number (DIN) or natural product number (NPN).
  3. Re-Inspection

    1 infraction

    • Premises and/or work area maintained in a sanitary manner, appropriately located, well-lit and well-ventilated
      • Fail to routinely clean premises and/or work area (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled. Operator/PSW must routinely clean all structural surfaces (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled.
  4. Routine

    5 infractions

    • Work and contact surfaces smooth, non-absorbent and easily cleanable
      • Fail to provide floor, wall and/or ceiling in good repair, easily cleanable, smooth and/or impermeable. Operator/PSW must provide floor, wall and/or ceiling in good repair, easily cleanable, smooth and/or impermeable.
      • Fail to provide fixture and/or furniture in good repair, easily cleanable, smooth and/or impermeable. Operator/PSW must provide fixture and/or furniture in good repair, easily cleanable, smooth and/or impermeable.
    • Premises and/or work area maintained in a sanitary manner, appropriately located, well-lit and well-ventilated
      • Fail to routinely clean premises and/or work area (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled. Operator/PSW must routinely clean all structural surfaces (e.g. cupboards, shelving, sinks, chairs, work stations) daily at a minimum and when visibly soiled.
    • Compliant with requirements for hand washing sinks
      • Fail to provide single-service hand drying products or hot air dryer close to hand washing sink. If cloth towels are used, they must be single-use, then laundered. Operator/PSW must provide single-service hand drying products or hot air dryer close to hand washing sink. If cloth towels are used, they must be single-use, then laundered.
    • For accidental exposures, appropriate records are maintained
      • Fail to provide accidental exposure records to health department upon request by a Medical Officer of Health or public health inspector. Operator/PSW must provide accidental exposure records to health department upon request by a Medical Officer of Health or public health inspector.
    • All reusable items and/or equipment cleaned and then disinfected or sterilized, as applicable
      • Fail to provide and use a designated cleaning brush to clean reusable items and/or equipment. Operator/PSW must provide and use a designated cleaning brush to clean reusable items and/or equipment.

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