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THE MARKET'S BARBERSHOP

264 DALHOUSIE ST OTTAWA ON K1N 7E4 · Personal Services

Official record from Ottawa →

Inspection summary

THE MARKET'S BARBERSHOP has been inspected 3 times by Ottawa Public Health since December 16, 2024. The most recent inspection, on August 6, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Hand hygiene and infection control.

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.

  • 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 once on November 13, 2025. For example: The setting is equipped with a hand wash sink.

  • 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 November 13, 2025. For example: Equipment is maintained in good sanitary condition and in accordance with the manufacturer’s instructions.

  • 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 once on December 16, 2024. For example: Disinfection records are kept.

  • 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 November 13, 2025. For example: Sharps shall be appropriately disposed of.

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.

3 inspections

  1. Required

    0 infractions

  2. Required

    4 infractions

    • The setting is equipped with a hand wash sink.
      • There must be a method of hand drying that uses single-service products or a hot air dryer in close proximity to the sink.
    • 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.
      • Equipment must be maintained in accordance with the manufacturer’s instructions.
      • Equipment must be maintained in accordance with the directions of the public health inspector.
    • 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.
    • Sharps shall be appropriately disposed of.
  3. Routine inspection

    3 infractions

    • Disinfection records are kept.
      • Records of the name of the disinfectant are available.
      • Records of the concentration of the disinfectant are available.
      • Records of the date the disinfectant was prepared are available.
    • Reusable equipment is cleaned and disinfected or sterilized as often as necessary to prevent disease transmission.
    • Equipment is maintained in good sanitary condition and in accordance with the manufacturer’s instructions.

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