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T-NAILS

50 RIDEAU ST OTTAWA ON K1N 9J7 · Personal Services

Official record from Ottawa →

Inspection summary

T-NAILS has been inspected 7 times by Ottawa Public Health since May 13, 2024. The most recent inspection, on April 13, 2026, recorded 7 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Hand hygiene and infection control and Protecting food from contamination.

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 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 4 times across 4 separate inspections, most recently on April 13, 2026. For example: All single-use equipment is discarded immediately after use.

  • 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 4 times across 4 separate inspections, most recently on April 13, 2026. For example: Every person who provides a personal service performs proper hand hygiene.

  • 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 3 times across 3 separate inspections, most recently on February 14, 2025. For example: Products used are stored and dispensed in a manner that prevents contamination.

  • 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 7 times across 4 separate inspections, most recently on April 13, 2026. For example: Every operator shall keep records as required.

  • 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 4 separate inspections, most recently on April 13, 2026. For example: Reprocessing sink is available and used only for reprocessing reusable equipment.

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.

7 inspections

  1. Complaint

    7 infractions

    • Operator obtains the name and contact information of any person seeking a service.
      • Obtain the name and contact information of any person seeking services.
      • Failure to comply may result in legal action.
    • Reprocessing sink is available and used only for reprocessing reusable equipment.
      • Designate a sink that is only used to reprocess reusable equipment.
    • 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 and sterilize equipment between each client.
      • Clean reusable equipment with detergent, rinse with clean water, and air dry prior to disinfection.
      • Use a low-level disinfectant on non-critical equipment that only comes into contact with intact skin or hair.
      • Use an intermediate-level disinfectant on non-critical equipment that may come into contact with non-intact skin, but does not include mucous membranes.
      • Use a high-level disinfectant on semi-critical equipment that comes into contact with mucous membranes or non-intact skin but does not penetrate the skin.
      • Use high-level disinfectant at a minimum on semi-critical equipment that holds, manipulates, or contacts critical equipment.
      • Clean and sterilize critical reusable equipment that comes into contact with blood, bodily fluids, or penetrates mucous membranes and/or non-intact skin.
      • Use a single-use cover or barrier on any equipment that cannot be readily cleaned and disinfected or sterilized, and is not introduced into the body or body cavities. Between each client, remove and discard the single-use cover, then clean and disinfect equipment surfaces with low-level disinfectant.
      • Foot bath (unlined): Clean and use intermediate-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.
      • Foot bath filters or screens are removed, disassembled, cleaned, and disinfected with an intermediate-level disinfectant after each use.
      • Failure to comply may result in legal action.
    • All single-use equipment is discarded immediately after use.
      • Discard single-use equipment immediately after use.
      • Equipment or instruments that cannot withstand cleaning or disinfection must be discarded immediately after use. These products may or may not be identified by the manufacturer with a single-use symbol on product packaging.
      • Single-use equipment is not permitted to be stored at the setting for future use on the same client. Equipment that is brought in by the client is not permitted for use.
      • Failure to comply may result in legal action.
    • Disinfectants are approved and used appropriately.
      • Provide appropriate disinfectant products for use in the setting.
      • Follow contact time and directions for use as specified in the manufacturer's instructions.
      • Disinfectant requires a Drug Identification Number (DIN) or Natural Product Number (NPN) as assigned by Health Canada.
      • 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.
      • Low-level bleach solution (100ppm): To prepare, mix 2mL bleach and fill water to 1 litre. Soak equipment or apply to clean surfaces for 10 minutes.
      • Failure to comply may result in legal action.
    • Every person who provides a personal service performs proper hand hygiene.
      • Conduct hand hygiene before and after providing a service, between tasks, or as often as necessary to prevent disease transmission.
      • Conduct hand hygiene before putting on gloves, and after gloves have been removed. Change gloves between tasks or as often as necessary to prevent disease transmission.
      • Single-use gloves are not permitted to be washed or reused.
      • Wash hands with soap and water for 15-20 seconds when visibly soiled.
      • Failure to comply may result in legal action.
    • 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
      • ACCIDENTAL EXPOSURES: Facility must maintain the following records for accidental exposures: (1) date of exposure; (2) type of service provided when exposure occurred; (3) part of the body that was exposed to blood or bodily fluids; (4) name and contact information of the person providing the procedure when the exposure occurred; (5) the action taken by the service provider; and (6) the name and contact information of the person who was exposed.
  2. Required

    0 infractions

  3. Follow-up

    0 infractions

  4. Follow-up

    1 infraction

    • Every operator of a personal service setting in which reusable equipment is used shall ensure that the personal service setting has at least one sink, that is not the hand wash sink, for reprocessing.
  5. Required

    9 infractions

    • Operator obtained the name and contact information of the person seeking the service.
    • Every operator of a personal service setting in which reusable equipment is used shall ensure that the personal service setting has at least one sink, that is not the hand wash sink, for reprocessing.
    • Equipment is maintained in good sanitary condition and in accordance with the manufacturer’s instructions.
    • Single use equipment is discarded immediately after use.
    • Products used are stored and dispensed in a manner that prevents contamination.
    • Disinfectants used in a personal service setting are approved and appropriately used.
    • Disinfection records are kept.
    • Records are kept of accidental exposures to body fluids.
    • Records are stored at setting in a secure location for one year or until services cease.
  6. Required

    9 infractions

    • Operator obtained the name and contact information of the person seeking the service.
    • Every operator of a personal service setting in which reusable equipment is used shall ensure that the personal service setting has at least one sink, that is not the hand wash sink, for reprocessing.
      • The sink must be capable of immersing the largest piece of reusable equipment used at the setting.
      • The sink must have adequate counter space to prepare the reusable equipment for use and re-use.
    • Equipment is maintained in good sanitary condition and in accordance with the manufacturer’s instructions.
      • Equipment must be maintained in good repair and 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.
      • Reusable equipment must be covered with a single-use disposable cover that shall be discarded immediately after each use.
    • Single use equipment is discarded immediately after use.
      • Single-use equipment not discarded immediately after use.
      • Single-use instrument not discarded immediately after use.
    • Products used are stored and dispensed in a manner that prevents contamination.
    • Disinfectants used in a personal service setting are approved and appropriately used.
      • Disinfectants are approved by Health Canada.
      • Disinfectants are used as per the manufacturer’s instructions, where available.
    • Records are kept of accidental exposures to body fluids.
    • Records are stored at setting in a secure location for one year or until services cease.
      • Operator shall provide records to a public health inspector on request.
  7. Routine inspection

    5 infractions

    • Disinfection records are kept.
    • Products used are stored and dispensed in a manner that prevents contamination.
    • Disinfectants used in a personal service setting are approved and appropriately used.
    • Reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
    • Single use equipment is discarded immediately after use.

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