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DANNY'S SALON AND SPA

#400-115 Christopher Dr, Cambridge ON N1R 4S1 · Facility

Official record from Waterloo Region →

Inspection summary

DANNY'S SALON AND SPA has been inspected 5 times by Region of Waterloo Public Health since March 13, 2025. The most recent inspection, on June 30, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on June 9, 2026. For example: Equipment and instruments are cleaned, disinfected, sterilized or discarded

  • 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 June 4, 2026. For example: Designated hand wash sink is provided

  • 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 3 separate inspections, most recently on June 4, 2026. For example: Work surfaces are smooth, impervious and are cleaned and disinfected

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 7 times across 5 separate inspections, most recently on June 30, 2026. For example: Premise is maintained in a sanitary condition

About this data

These results come from Region of Waterloo Public Health, 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.

5 inspections

  1. Re-inspection

    1 infraction

    • Premise is maintained in a sanitary condition
      • Floors, walls, fixtures and furniture are in good repair, easily cleanable, and made of smooth and impermeable material
  2. Re-inspection

    2 infractions

    • Equipment and instruments are cleaned, disinfected, sterilized or discarded
    • Premise is maintained in a sanitary condition
      • Floors, walls, fixtures and furniture are in good repair, easily cleanable, and made of smooth and impermeable material
  3. Compliance Inspection

    5 infractions

    • Equipment and instruments are cleaned, disinfected, sterilized or discarded
      • Clean and disinfect or sterilize equipment and instruments as often as necessary to prevent disease transmission
      • Clean and disinfect or sterilize equipment and instruments between each use
    • Instruments are stored, handled and maintained in good condition
      • Instruments must be durable, maintained in good working order and kept in a clean and sanitary condition
      • Store disinfected/sterilized instruments in a manner that protects them from contamination
    • Premise is maintained in a sanitary condition
      • Floors, walls, fixtures and furniture are in good repair, easily cleanable, and made of smooth and impermeable material
    • Designated hand wash sink is provided
      • Provide liquid soap in a dispenser at the hand wash sink
      • Provide method of hand drying that uses single-service products or a hot air dryer in a dispenser at the hand wash sink
    • Work surfaces are smooth, impervious and are cleaned and disinfected
      • Ensure all work surfaces are in good repair and have a smooth and impervious finish that can be readily cleaned, disinfected or sterilized
  4. Re-inspection

    4 infractions

    • Products are dispensed appropriately and are approved for use
      • Ensure every product is dispensed in a manner which prevents contamination
    • Equipment and instruments are cleaned, disinfected, sterilized or discarded
      • Clean and disinfect or sterilize equipment and instruments as often as necessary to prevent disease transmission
      • Clean and disinfect or sterilize equipment and instruments between each use
      • Ensure that all equipment and instruments that are designed for a single use or made of material that does not withstand cleaning and disinfection or sterilization are discarded immediately after use
    • Instruments are stored, handled and maintained in good condition
      • Store disinfected/sterilized instruments in a manner that protects them from contamination
    • Work surfaces are smooth, impervious and are cleaned and disinfected
      • Ensure all work surfaces are cleaned and disinfected
      • Ensure all work surfaces are in good repair and have a smooth and impervious finish that can be readily cleaned, disinfected or sterilized
  5. Compliance Inspection

    3 infractions

    • Equipment and instruments are cleaned, disinfected, sterilized or discarded
      • Clean and disinfect or sterilize equipment and instruments as often as necessary to prevent disease transmission
      • Clean and disinfect or sterilize equipment and instruments between each use
      • Ensure that all equipment and instruments that are designed for a single use or made of material that does not withstand cleaning and disinfection or sterilization are discarded immediately after use
    • Instruments are stored, handled and maintained in good condition
      • Instruments must be durable, maintained in good working order and kept in a clean and sanitary condition
      • Store disinfected/sterilized instruments in a manner that protects them from contamination
    • Work surfaces are smooth, impervious and are cleaned and disinfected
      • Ensure all work surfaces are cleaned and disinfected
      • Ensure all work surfaces are in good repair and have a smooth and impervious finish that can be readily cleaned, disinfected or sterilized

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