HUNT CLUB NAILS & SPA
3320 MCCARTHY RD OTTAWA ON K1V 0X3 · Personal Services
Inspection summary
HUNT CLUB NAILS & SPA has been inspected 2 times by Ottawa Public Health since February 6, 2026. The most recent inspection, on February 23, 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 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.
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 once on February 6, 2026. For example:
All single-use equipment is discarded immediately after use.
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 once on February 6, 2026. For example:
All reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
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 once on February 6, 2026. For example:
Disinfectants are approved and used appropriately.
About this data
These results come from Ottawa 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.
2 inspections
- Follow-up
0 infractions
- Required
3 infractions
- All reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
- All single-use equipment is discarded immediately after use.
- Disinfectants are approved and used appropriately.
- 70-90% ethyl or isopropyl alcohol to be used to soak equipment in covered container for at least 10 minutes. Alcohol is single-use and to be discarded following use. Alcohol is not permitted as a surface disinfectant.
- Bleach solution must be prepared daily.
- High-level bleach solution (5000ppm): To prepare, mix 125mL bleach and fill water to 1 litre. Soak equipment or apply to clean surfaces for 10 minutes.
- Intermediate-level bleach solution (1000ppm): To prepare, mix 20mL bleach and fill water to 1 litre. Soak equipment for 10 minutes.
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