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MY LITTLE NAIL SPA

3735 ST JOSEPH BLVD OTTAWA ON K1C 1T1 · Personal Services

Official record from Ottawa →

Inspection summary

MY LITTLE NAIL SPA has been inspected 5 times by Ottawa Public Health since May 26, 2025. The most recent inspection, on June 8, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens 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 June 1, 2026. For example: All single-use equipment is discarded immediately after use.

  • 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 once on June 1, 2026. For example: All products used for a service are stored and dispensed in a manner that prevents contamination.

  • 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 2 separate inspections, most recently on June 1, 2026. For example: The setting and surfaces are clean and in good repair.

  • Permits, records and postingLower risk

    Operating permits, client records, sterilization logs and required signage. Client records matter because they let health officials contact people if an infection is linked to the business.

    Recorded 3 times across 2 separate inspections, most recently on June 1, 2026. For example: Every operator shall keep records as required.

  • 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 May 26, 2025. For example: Operator provided written notice of reconstruction or renovation.

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.

5 inspections

  1. Follow-up

    0 infractions

  2. Required

    6 infractions

    • The setting and surfaces are clean and in good repair.
      • Floors, walls, ceilings, fixtures, and furniture of the setting must be in good repair, easily cleanable, of a smooth and impermeable material, and maintained in a sanitary condition.
      • Low-risk surfaces require cleaning and low-level disinfection at least once per day or as needed.
      • High-risk surfaces require cleaning and low-level disinfection between each client.
    • Reprocessing sink is available and used only for reprocessing reusable equipment.
      • Provide a one-way flow of contaminated equipment from dirty to clean.
    • All reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
      • Clean and disinfect equipment between each client.
      • Clean reusable equipment with detergent, rinse with clean water, and air dry prior to disinfection.
      • Use an intermediate-level disinfectant on non-critical equipment that may come into contact with non-intact skin, but does not include mucous membranes.
      • Foot bath filters or screens are removed, disassembled, cleaned, and disinfected with an intermediate-level disinfectant after each use.
    • All single-use equipment is discarded immediately after use.
      • Discard single-use equipment immediately after use.
    • All products used for a service are stored and dispensed in a manner that prevents contamination.
      • Dispense products in a manner that prevents contamination of the remaining product.
    • Every operator shall keep records as required.
      • DISINFECTION RECORDS: Facility must maintain the following records for disinfection: (1) name of disinfectant; (2) concentration of the disinfectant; (3) date that the disinfectant was prepared; and (4) date that the disinfectant was discarded
  3. Complaint

    1 infraction

    • Single use equipment is discarded immediately after use.
  4. Follow-up

    0 infractions

  5. Required

    5 infractions

    • Operator provided written notice of reconstruction or renovation.
    • Reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
      • Reusable equipment must be cleaned and disinfected or sterilized between each use.
    • Single use equipment is discarded immediately after use.
      • Single-use equipment not discarded immediately after use.
    • Disinfection records are kept.
    • Records are kept of accidental exposures to body fluids.

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