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NANCY'S NAILS & LASHES

1968 PORTOBELLO BLVD. OTTAWA ON K4A 4A7 · Personal Services

Official record from Ottawa →

Inspection summary

NANCY'S NAILS & LASHES has been inspected 4 times by Ottawa Public Health since December 10, 2025. The most recent inspection, on April 17, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 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 March 16, 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 December 10, 2025. For example: Products used 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 6 times across 3 separate inspections, most recently on March 16, 2026. For example: The setting and surfaces are clean and in good repair.

  • 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 March 16, 2026. For example: Written notice to Ottawa Public Health is required 14 days prior for new operations, additional services, renovations, or construction.

  • 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 3 times across 2 separate inspections, most recently on March 16, 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.

4 inspections

  1. Follow-up

    0 infractions

  2. Required

    7 infractions

    • Written notice to Ottawa Public Health is required 14 days prior for new operations, additional services, renovations, or construction.
      • Operator must provide written notice prior to operating when making changes to current business (e.g., new services, renovations, construction).
    • The setting and surfaces are clean and in good repair.
      • Low-risk surfaces require cleaning and low-level disinfection at least once per day or as needed.
    • Reprocessing sink is available and used only for reprocessing reusable equipment.
      • Provide adequate counter space at the reprocessing sink to prepare the reusable equipment.
      • Provide a one-way flow of contaminated equipment from dirty to clean.
      • Provide separation between the reprocessing sink and the area where services are provided.
    • All equipment is clean and in good repair.
      • Store equipment in a manner that protects the equipment from contamination.
    • 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.
      • Manicure bowl: Clean and use low-level disinfection after each client.
      • Foot bath (lined): Clean and use low-level disinfection at the end of each day. Clean and disinfect immediately with intermediate-level disinfectant if liner tears or other contamination occurs.
    • All single-use equipment is discarded immediately after use.
      • Discard single-use equipment immediately after use.
    • Disinfectants are approved and used appropriately.
      • Discard all expired disinfectants. Follow manufacturer's instructions for safe disposal.
      • 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.
  3. Follow-up

    2 infractions

    • The setting and surfaces are clean and in good repair.
    • All single-use equipment is discarded immediately after use.
      • Discard single-use equipment immediately after use.
  4. Required

    5 infractions

    • Operator provided a complete list of services.
      • Provide notice of the intention to provide additional services.
    • The setting is designed to be free from conditions that may adversely affect its operations.
      • Fixtures and furniture must be of smooth and impermeable material and maintained in a sanitary condition.
    • 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.
    • Products used are stored and dispensed in a manner that prevents contamination.

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