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Al Sultan Style

397 Barton St E, Hamilton ON L8L 2X8 · Barber Shop

Official record from Hamilton →

Inspection summary

Al Sultan Style has been inspected 4 times by City of Hamilton Public Health Services since June 24, 2025. The most recent inspection, on August 26, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Hand hygiene and infection control and Protecting food from contamination.

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 clients. In personal service settings like salons, spas and tattoo studios, higher-risk findings are the ones that could spread infection from one client to the next, through broken skin, blood or instruments that were not properly cleaned and sterilized.

  • Food source, labelling and allergensHigher risk

    Products used on clients must come from approved sources, stay in their original labelled containers and be thrown out when they are expired or contaminated. Unlabelled products make it impossible to know what a client is being exposed to.

    Recorded 3 times across 3 separate inspections, most recently on August 26, 2026. For example: Ensure all equipment designated as single-use or made of material that does not withstand cleaning and disinfection or sterilization is discarded immediately after use. (O.Reg. 136/18 (10)(5).

  • Hand hygiene and infection controlHigher risk

    Infection control is the core of a personal service inspection. Inspectors check that operators clean their hands and change gloves between clients, that a stocked hand sink is available, and that anything that breaks the skin is handled so blood-borne infections such as hepatitis B, hepatitis C and HIV cannot pass from one client to the next.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2026. For example: Premises must have one sink used only for hand washing. (O.Reg. 136/18; Sec. 8(1)(5i-ii).

  • Protecting food from contaminationHigher risk

    Clean and used instruments, towels and supplies must be kept apart, and products such as wax, creams and inks must be dispensed so they cannot be contaminated between clients (no double-dipping). Mixing clean and dirty items is a direct route for infection.

    Recorded 2 times across 2 separate inspections, most recently on August 26, 2026. For example: Every product used when providing a personal service is stored and dispensed in a manner that prevents contamination. (O.Reg. 136/18; 11(1)).

  • Equipment and utensilsLower risk

    Instruments, chairs, tables and footbaths must be made of materials that can be cleaned, kept in good repair and stored so they stay clean. Single-use items such as nail files, buffers, razors and needles must be thrown away after each client.

    Recorded 4 times across 3 separate inspections, most recently on August 26, 2026. For example: Ensure all reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission (O.Reg. 136/18; Sec.10(4)).

  • Building, plumbing and upkeepLower risk

    The premises needs a working hand sink, a separate sink for cleaning instruments where required, cleanable surfaces, and good lighting and ventilation. Upkeep problems are usually lower risk on their own, but they make thorough cleaning harder.

    Recorded once on August 26, 2026. For example: Ensure the floors, walls, ceilings, fixtures, and furniture of the setting are maintained in good repair, easily cleanable, of smooth and impermeable material, and maintained in a sanitary condition (O.Reg. 136/18; Sec. 8(1)(2).

About this data

These results come from City of Hamilton Public Health Services, 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. Routine Inspection

    6 infractions

    • Ensure the floors, walls, ceilings, fixtures, and furniture of the setting are maintained in good repair, easily cleanable, of smooth and impermeable material, and maintained in a sanitary condition (O.Reg. 136/18; Sec. 8(1)(2).
      • Maintain premises in a clean and sanitary condition.
    • Premises must have one sink used only for hand washing. (O.Reg. 136/18; Sec. 8(1)(5i-ii).
      • Provide paper towels in a dispenser at the hand wash sink or provide a hand dryer in close proximity to the hand wash sink.
    • Every product used when providing a personal service is stored and dispensed in a manner that prevents contamination. (O.Reg. 136/18; 11(1)).
      • Dispense creams and lubricants onto a clean, single-use applicator.
      • Do not double dip. Use a new applicator each time the product is taken from the container.
    • All waste including biomedical waste shall be collected and removed from the personal services setting as often as necessary to maintain the setting in a sanitary condition. (O.Reg. 136/18; Sec. 8(10.4).
      • Ensure regular waste is collected and removed from the personal service setting to maintain the setting clean and sanitary.
    • Ensure all reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission (O.Reg. 136/18; Sec.10(4)).
      • Thoroughly clean and disinfect non-critical class instruments/equipment with intermediate level disinfectant.
    • Ensure all equipment designated as single-use or made of material that does not withstand cleaning and disinfection or sterilization is discarded immediately after use. (O.Reg. 136/18 (10)(5).
      • Immediately discard single use items after use into a waste receptacle.
  2. Re-inspection

    0 infractions

  3. Re-inspection

    4 infractions

    • Every product used when providing a personal service is stored and dispensed in a manner that prevents contamination. (O.Reg. 136/18; 11(1)).
      • Do not double dip. Use a new applicator each time the product is taken from the container.
    • Ensure all reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission (O.Reg. 136/18; Sec.10(4)).
    • Every personal service setting in which reusable equipment is used shall ensure that there is at least one sink for cleaning reusable equipment (O.Reg. 136/18; 8(3a-e)).
      • Ensure the sink used for cleaning equipment is not the same as the hand wash sink.
      • Ensure the cleaning sink is capable of immersing the largest piece of reusable equipment used at the setting.
      • Ensure the cleaning sink is continuously supplied with potable hot and cold running water under pressure.
      • Ensure the cleaning sink has adequate counter space to prepare reusable equipment for use and re-use.
      • Ensure the cleaning sink is not located in a room with a toilet.
    • Ensure all equipment designated as single-use or made of material that does not withstand cleaning and disinfection or sterilization is discarded immediately after use. (O.Reg. 136/18 (10)(5).
  4. Routine Inspection

    3 infractions

    • Premises must have one sink used only for hand washing. (O.Reg. 136/18; Sec. 8(1)(5i-ii).
      • Ensure the hand wash sink has a supply of soap in a dispenser and a method of hand drying. (O.Reg. 136/18; Sec. 8(1)(6).
      • Provide liquid soap in a dispenser at the hand wash sink.
      • Provide paper towels in a dispenser at the hand wash sink or provide a hand dryer in close proximity to the hand wash sink.
    • Every personal service setting in which reusable equipment is used shall ensure that there is at least one sink for cleaning reusable equipment (O.Reg. 136/18; 8(3a-e)).
      • Ensure the sink used for cleaning equipment is not the same as the hand wash sink.
      • Ensure the cleaning sink is capable of immersing the largest piece of reusable equipment used at the setting.
      • Ensure the cleaning sink is continuously supplied with potable hot and cold running water under pressure.
      • Ensure the cleaning sink has adequate counter space to prepare reusable equipment for use and re-use.
      • Ensure the cleaning sink is not located in a room with a toilet.
    • Ensure all equipment designated as single-use or made of material that does not withstand cleaning and disinfection or sterilization is discarded immediately after use. (O.Reg. 136/18 (10)(5).

Nearby inspected facilities

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