Portable Handwashing Station
Cheap, required more often than people realize, and the first thing forgotten.
Typical Central Texas market range, not a quote. Distance, count and season all move it.
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Specifications
- Stations
- 2 or 4 person
- Water
- Freshwater tank, typically 15–30 gallons
- Operation
- Foot pump, no power needed
- Supplies
- Soap and paper towels
- Footprint
- About 30" × 30" for a two-station
- Ratio
- One per 2–4 toilets, one per food vendor
A freestanding sink with a foot pump, a freshwater tank, soap and towels. No power, no plumbing. It is the cheapest line on most quotes and the one that most often gets left off.
If you are serving food, this is not a nicety. Texas retail food rules require handwashing facilities for anyone handling food, and a hand sanitizer dispenser does not substitute for a sink with running water and soap. Every food truck and every catering line on your site needs access to one.
For construction, handwashing has been part of the expected sanitation setup for a long time, and it is one of the easier things for an inspector to notice missing. The usual ratio is one station per two to four toilets, scaling with crew size.
For events, the practical ratio is one station per two to four standard units, placed where people actually exit the restroom area rather than tucked behind them. A handwash station nobody walks past does not get used.
Freshwater tanks are the constraint. A two-station unit at a busy festival can run dry in a single afternoon. For high-traffic days, ask about a larger tank or a mid-event water refill rather than adding a second station you do not need.