How to Choose the Right Commercial Hand Sinks

Nothing gets a restaurant owner’s heart racing quite like an unexpected visit from the health inspector. While you may have your food temperatures and storage locked down, a common point of failure is often the simplest: your handwashing stations. A dedicated hand sink isn't just a suggestion—it's a non-negotiable requirement for any foodservice business. Trying to get by with the wrong type, or not having enough sinks in the right places, can lead to fines or even a shutdown. This article is your guide to making sure that never happens. We’ll cover the specific rules, features, and placement requirements for commercial hand sinks so you can feel confident and prepared for any inspection that comes your way.

Key Takeaways

• Prioritize Health Codes Above All Else: Before you start shopping, check your local health department's rules on sink placement, size, and water temperature. Choosing an NSF-certified sink is the easiest way to ensure you meet these non-negotiable standards.
• Choose a Sink That Fights Germs for You: Make hygiene easy for your team by selecting a sink made from easy-to-clean stainless steel. A hands-free faucet, operated by a sensor or foot pedal, is a smart investment that minimizes contact and helps prevent cross-contamination.
• Think Beyond the Purchase Price: Your sink's journey doesn't end at delivery. Budget for a professional plumber to handle the installation correctly and create a daily cleaning schedule to keep it sanitary—these steps are crucial for long-term safety and compliance.

What Is a Commercial Hand Sink?

If you’re setting up a professional kitchen, you’ve probably got a long list of restaurant equipment to buy, from refrigerators to deep fryers. But one of the most critical, non-negotiable items on that list is the commercial hand sink. So, what exactly is it? Simply put, a commercial hand sink is a station designed for one purpose and one purpose only: washing hands.

Unlike a three-compartment sink for washing dishes or a prep sink for rinsing vegetables, this sink is strictly off-limits for anything other than hand hygiene. It’s a cornerstone of food safety and a requirement for passing just about any health inspection. These sinks are built to withstand the demands of a busy kitchen, usually made from durable stainless steel, and designed with features that minimize the spread of germs. Think of it as your first line of defense against cross-contamination, ensuring your team can maintain the highest standards of cleanliness easily and efficiently. Having dedicated, accessible hand sinks isn't just good practice—it's a fundamental part of running a safe and compliant foodservice operation. They are strategically placed throughout a kitchen to be readily available, making it simple for staff to wash up between tasks without walking across the entire workspace. This immediate access is key to preventing the spread of bacteria from raw meat to ready-to-eat foods, protecting both your customers and your reputation.

Breaking Down the Essential Features

Commercial hand sinks come with specific features designed for safety and efficiency. Most are constructed from stainless steel because it’s durable, non-porous, and easy to sanitize. You’ll often see them equipped with a tall, gooseneck faucet, which provides plenty of room to wash hands and forearms without touching the basin. Many models also include side and backsplashes to contain water and prevent it from splashing onto nearby surfaces, which is crucial for maintaining a clean workspace. To ensure they are always within reach, health regulations typically require a hand sink to be located within 25 feet of any food preparation area. This strategic placement encourages frequent use and makes it easy for staff to follow proper hygiene protocols without disrupting their workflow.

Why Your Business Can't Go Without One

A dedicated commercial hand sink isn't just a recommendation; it's a legal requirement. Most health codes mandate the presence of separate hand-washing stations to ensure your business complies with health and safety regulations. Trying to get by without one can lead to failed inspections, fines, or even a temporary shutdown. The primary reason for this rule is to prevent cross-contamination. Foodservice employees should only wash their hands in a dedicated handwashing sink. Using a prep or dish sink can transfer dangerous bacteria from raw foods or dirty dishes onto freshly washed hands, compromising food safety. As a general rule, commercial kitchens should plan for one hand sink for every five employees or one for every 300 square feet of space. This ensures that every team member has constant, convenient access to a proper handwashing station.

Exploring the Types of Commercial Hand Sinks

Commercial hand sinks aren't one-size-fits-all. They come in several designs, each suited for different kitchen layouts, workflows, and hygiene requirements. Choosing the right one is crucial for keeping your operations smooth and compliant with health codes. Whether you're outfitting a compact food truck or a sprawling restaurant kitchen, there's a sink designed to meet your needs. Let's break down the most common types you'll encounter to help you find the perfect fit for your business.

Wall-Mounted Sinks

If you're tight on floor space, a wall-mounted sink is your best friend. These sinks attach directly to the wall, freeing up the area underneath for storage or foot traffic. They are typically made from durable, easy-to-clean stainless steel, making them a workhorse in busy kitchens and prep areas. Their simple design is a practical choice for meeting health code requirements without cluttering your workspace. You can find a variety of restaurant equipment designed to maximize efficiency, and these sinks are a perfect example.

Portable Sinks

For businesses on the move, portable sinks offer incredible flexibility. These self-contained units are perfect for food trucks, outdoor festivals, or any location without permanent plumbing. They come with their own clean and wastewater tanks, providing a convenient handwashing station wherever you need one. This allows you to maintain hygiene standards and comply with health regulations, no matter where your business takes you. Their mobility ensures your staff always has access to proper handwashing facilities, which is non-negotiable for any food service operation.

Hands-Free Sinks

To seriously cut down on the risk of cross-contamination, consider a hands-free sink. These models use sensors, foot pedals, or knee-operated controls to activate water flow, so you never have to touch a dirty faucet handle after washing. This design is a game-changer for maintaining hygiene in high-traffic commercial kitchens. By minimizing contact with surfaces, you create a safer environment for your staff and customers. A hands-free model is a smart investment for any business that prioritizes food safety and cleanliness.

Floor-Mounted Sinks

When you need a robust, high-capacity handwashing station, a floor-mounted sink is the way to go. These sinks are built for the demands of busy commercial settings like large restaurant kitchens. They are typically larger and more durable than other models, providing a dedicated and stable station that can withstand constant use. Because they are secured to the floor, they offer exceptional stability, so you don't have to worry about them shifting during a busy service. If you have the space and need a heavy-duty solution, a floor-mounted sink is an excellent investment.

How to Choose the Best Commercial Hand Sink

Picking the right commercial hand sink is about more than just finding a place for your staff to wash up. It’s a critical decision that impacts your kitchen’s workflow, safety, and, most importantly, your compliance with health codes. A common mistake is thinking any small sink will do, but that assumption can lead to frustrating and costly compliance issues down the road. The perfect hand sink is one that your team can access easily, use effectively, and clean quickly.

To make the right choice, you need to think like a health inspector and a kitchen manager at the same time. Consider the durability of the material, the sink's size and placement, the type of faucet that will prevent cross-contamination, and the water temperature controls. Getting these details right from the start will save you headaches and ensure your kitchen runs smoothly and safely. Let’s walk through the key features to look for so you can feel confident in your decision.

Check the Material and Construction

When it comes to kitchen equipment, durability is key. Most commercial hand sinks are made from stainless steel, and for good reason. It’s tough, resists rust and corrosion, and is incredibly easy to sanitize—all essential qualities in a busy kitchen environment. Look for sinks made from 304-series stainless steel for the best quality.

Beyond the material, pay close attention to the construction. Ensure any sink you consider is NSF-certified. This certification means it has been tested and approved to meet strict public health and safety standards. Also, look for features like a coved-corner bowl, which eliminates sharp angles where bacteria can hide, and a high backsplash to protect your walls from splashes. These small details make a big difference in daily cleaning and long-term hygiene.

Find the Right Size and Capacity

Size matters, but bigger isn’t always better. Your hand sink needs to be large enough for employees to wash their hands and forearms comfortably without splashing water everywhere. However, it also needs to fit into your kitchen’s layout without disrupting the flow of traffic. Before you shop restaurant equipment, measure your available space carefully.

As a general rule, plan for at least one hand sink for every five employees or for every 300 square feet of your facility. Health codes often require a hand sink to be located within 25 feet of each food prep station, so your team can wash their hands quickly and frequently. Always double-check your local health department’s specific requirements, as they can vary.

Pick Your Faucet and Dispenser Style

The faucet is just as important as the sink itself. To minimize cross-contamination, hands-free faucets are the gold standard. You can choose from foot-pedal, knee-lever, or electronic sensor-operated models. These options prevent clean hands from touching potentially dirty knobs. If a hands-free model isn’t in the budget, opt for wrist-blade handles, which allow users to turn the water on and off with their wrists instead of their palms.

Also, consider a gooseneck faucet. Its high, arched spout provides plenty of clearance for thorough handwashing. Don’t forget about soap and paper towel dispensers—they should be installed right next to the sink for easy access, completing a fully functional and compliant handwashing station.

Review Temperature Controls

Your hand sink must provide water at a temperature that effectively cleans hands without posing a scalding risk. Most health codes mandate that handwashing sinks deliver water at a minimum of 100°F. To meet this requirement consistently, you’ll need a mixing valve. This device combines hot and cold water to deliver it at a pre-set, safe, and compliant temperature every time someone uses the sink.

This feature is non-negotiable for passing health inspections. Investing in the right setup ensures your team can wash their hands properly, which is your first line of defense against foodborne illness. If you're planning a full kitchen upgrade, exploring restaurant equipment financing can help you afford high-quality, compliant sinks without compromising on other essential gear.

Top Commercial Hand Sink Brands

When you start looking for a commercial hand sink, you’ll find a lot of brands to choose from. Picking the right one can feel overwhelming, but a few names consistently stand out for their quality, durability, and commitment to health standards. The best brand for your business depends on your specific needs, from the size of your kitchen to your budget. Some brands are known for their premium, heavy-duty construction, making them a great long-term investment for high-volume kitchens. Others focus on providing reliable, certified equipment at a more accessible price point, which is perfect for new businesses or those watching their spending.

Understanding the strengths of each brand helps you make a confident choice. You want a sink that not only meets health codes but also fits seamlessly into your daily operations without causing headaches down the line. A good sink should be easy to clean, tough enough to handle daily use, and designed to make handwashing simple for your staff. We’ll look at some of the top players in the industry, including our own line at The Restaurant Warehouse, to give you a clear picture of what each one offers. Whether you need a basic, functional sink or a top-of-the-line model, knowing these names will help you find the perfect fit when you shop for restaurant equipment.

The Restaurant Warehouse

At The Restaurant Warehouse, we focus on providing high-quality, affordable hand sinks that you can count on. We understand that meeting health and safety standards is non-negotiable, which is why we prioritize equipment that is NSF-certified. This certification ensures your sink is designed for easy cleaning and sanitation, helping you pass health inspections with flying colors. We also know that every dollar counts when you're running a business. Our goal is to offer durable, reliable sinks that provide excellent value, so you don't have to choose between quality and your budget. We make it simple to find a compliant and functional sink that works for your space.

Advance Tabco

Advance Tabco has earned a reputation as one of the highest-quality brands in the commercial sink market. Their products are known for exceptional durability and smart, functional design, making them a trusted choice for demanding foodservice environments. If you’re running a busy kitchen that sees constant action, an Advance Tabco sink is a solid investment. They are built to withstand the rigors of daily use and are engineered for longevity. While they often come with a higher price tag, their reliability and robust construction mean you’re getting a piece of equipment that will serve your business well for years to come.

Eagle Group

Eagle Group is another top-tier brand that is highly regarded for its quality and dependability. Much like Advance Tabco, Eagle Group designs its hand sinks to meet the intense demands of commercial kitchens. Their products are built to be tough, reliable, and easy to maintain, ensuring you can uphold the strictest hygiene standards without a hitch. Restaurant owners and chefs often turn to Eagle Group for equipment that can handle high-volume use while consistently performing well. Choosing an Eagle Group sink means you’re investing in a product designed for professional-grade performance and long-term reliability in any busy kitchen setting.

Cambro

Cambro is a well-known name in the foodservice industry, recognized for its durable and efficient products, including commercial hand sinks. Their sinks are designed with busy environments in mind, focusing on facilitating quick and easy handwashing to keep your workflow moving smoothly. Cambro products are built to be practical and resilient, helping you maintain compliance with health regulations without interrupting your team’s pace. For businesses that need a straightforward, effective handwashing solution that can stand up to daily wear and tear, Cambro offers a range of reliable options that get the job done right.

Meeting Health and Hygiene Standards

When it comes to running a foodservice business, nothing is more important than the health and safety of your customers and staff. Hand sinks aren't just another piece of equipment; they are your first line of defense against foodborne illness and a cornerstone of your kitchen's hygiene protocol. Health departments have strict rules about handwashing facilities for a reason, and meeting these standards is non-negotiable for passing inspections and operating legally.

Think of these regulations as your guide to creating a safe kitchen environment. They cover everything from the type of sink you need to where it should be placed and how many are required for your space. While the specific rules can vary slightly depending on your local health department, the core principles are universal. Getting this right from the start will save you from headaches, potential fines, and the stress of a failed inspection. It shows your commitment to professionalism and care, which builds trust with both your employees and your patrons. Let's walk through exactly what you need to know to ensure your business is fully compliant.

Health Department and FDA Rules

At the heart of food safety are the regulations set by your local health department and the FDA. These aren't just suggestions; they are mandatory requirements for any business that handles food. A key rule you'll find in almost every health code is the mandate for dedicated hand-washing sinks in all kitchen and food prep areas. This is because separating handwashing from food prep and dishwashing is critical to preventing cross-contamination. Your hand sink should be used for one thing and one thing only: washing hands. Keeping it fully stocked with soap, paper towels, and a proper trash receptacle is just as important as the sink itself.

The Importance of NSF Certification

When you're shopping for restaurant equipment, you'll often see the "NSF Certified" label. This is a big deal. NSF International is an independent organization that tests and certifies products to ensure they meet strict public health and safety standards. For a hand sink, this certification means it's made from materials that are durable, non-porous, and easy to clean and sanitize. Choosing an NSF-certified model is one of the smartest ways to make sure your sink meets health code requirements. It’s a clear signal to health inspectors that you’ve invested in equipment designed for a safe and sanitary commercial kitchen.

Sink Placement and Accessibility

It’s not enough to just have a hand sink; it has to be in the right place. The goal is to make handwashing convenient and frequent for your entire team. Regulations typically require a hand sink to be located within 25 feet of any food preparation area. This ensures your staff can wash their hands quickly after handling raw meat, switching tasks, or touching their face without taking a long walk across the kitchen. The sink must also be easily accessible at all times, meaning it can't be blocked by portable equipment or stacked boxes. An accessible sink encourages the good habits that keep your kitchen safe and efficient.

How Many Sinks Do You Need?

The number of hand sinks your kitchen needs depends on its size and the number of employees you have on a shift. While you should always confirm the exact requirements with your local health department, a good rule of thumb is to have at least one hand sink for every five employees or for every 300 square feet of kitchen space. It’s always better to have one more sink than you think you need rather than one too few. This prevents staff from having to wait in line to wash their hands, which could slow down service and compromise your safety protocols. Planning for adequate handwashing stations is a key part of smart kitchen design.

What's the Price Tag on a Commercial Hand Sink?

Let's talk numbers. The cost of a commercial hand sink can swing from a few hundred dollars to several thousand, depending on what you need. The final price comes down to factors like size, material, brand, and extra features like hands-free faucets. Understanding the different price tiers will help you find the right sink without overspending. Think about your daily volume, space, and health code requirements as you explore these options. This isn't just about buying a piece of equipment; it's about investing in your kitchen's safety and efficiency.

Budget-Friendly Sinks (Under $500)

If you're just starting out or have a small space, you can find a solid, no-frills hand sink without breaking the bank. In this price range, you'll typically find compact, wall-mounted stainless steel sinks. These are the workhorses of the industry—simple, durable, and designed to meet basic health code requirements. While some basic models fall under $500, many simple kits with a faucet and side splashes land in the $500 to $600 range. They are perfect for low-volume cafes, food trucks, or as a secondary sink in a larger kitchen.

Mid-Range Options

Most restaurants and foodservice businesses will find their perfect match in the mid-range category, which can span from about $600 to over $2,000. Sinks in this tier offer more variety and features. You might find larger basins, higher-quality stainless steel, or integrated splash guards for better wall protection. This is also where you'll start seeing options with knee-pedal or sensor-activated faucets, which improve hygiene by reducing hand contact. These sinks balance cost with advanced features, making them a popular choice for busy kitchens that need reliable and efficient handwashing stations.

Premium Models

For high-volume operations or facilities where hygiene is absolutely critical, premium models are the way to go. These sinks can cost anywhere from $2,000 to over $7,000 and come with all the bells and whistles. Think multi-station wash sinks that allow several employees to wash their hands at once, complete with individual sensor faucets and soap dispensers for each station. These units are built from heavy-duty materials for maximum durability and are designed for ultimate convenience and sanitation. They are a significant investment, but for a bustling restaurant or healthcare facility, the efficiency is worth it.

How to Get the Best Deal

Finding the best price on a commercial hand sink means looking for a supplier that prioritizes both quality and affordability. Instead of getting overwhelmed by options, focus on what your business truly needs. Make a list of must-have features and stick to it. At The Restaurant Warehouse, we focus on providing top-notch shop restaurant equipment that fits your budget. Don't forget to consider the long-term value. A slightly more expensive sink made from better materials might save you money on repairs down the road. If a larger purchase feels out of reach, look into restaurant equipment financing to get what you need now and pay over time.

Common Mistakes to Avoid When Buying a Hand Sink

Buying a hand sink seems straightforward, but a few common missteps can cause major headaches, from health code violations to workflow disruptions. Getting it right the first time saves you money and stress. Let's walk through some of the most frequent mistakes so you can steer clear of them and choose the perfect sinks for your business. Investing in the right restaurant equipment from the start is one of the smartest moves you can make for your kitchen's future.

Forgetting About Health Code Compliance

This is a big one. It's easy to think any small sink will pass as a handwashing station, but that assumption can lead to serious compliance issues. Health departments have very specific requirements for hand sinks, including basin size, water temperature, and faucet type. These rules are non-negotiable and are in place to prevent foodborne illness. Before you even start browsing, check your local health code regulations. A sink that isn't compliant is essentially a useless, expensive fixture that you'll have to replace. Doing your homework upfront ensures your purchase meets all legal standards and keeps your kitchen safe and operational.

Underestimating How Many Sinks You Need

A single hand sink in a busy commercial kitchen just won't cut it. Not having enough sinks creates bottlenecks, slows down your staff, and increases the risk of cross-contamination. A good rule of thumb is to have at least one hand sink for every five employees on a shift or one for every 300 square feet of kitchen space. You'll also need them conveniently located in food prep, dishwashing, and service areas. Think about your kitchen's layout and workflow. Placing sinks strategically ensures your team can wash their hands quickly and frequently without having to cross a busy kitchen, which is key for both efficiency and food safety.

Picking the Wrong Faucet

The faucet is just as important as the sink basin itself. A common mistake is choosing a hands-free faucet without considering its power source—they need either batteries or to be hardwired into your electrical system. You also want to think about durability. Kitchen faucets take a beating, so opt for a sturdy, commercial-grade model that can withstand constant use. Also, consider your staff. Faucets with wrist blades or foot pedals are great for hygiene because they can be operated without clean hands touching the handles. The right faucet makes handwashing easier and more effective, which is exactly what you want in a fast-paced environment.

Overlooking Maintenance and Access

A hand sink is only effective if it's easily accessible. Health codes often require a dedicated handwashing sink to be located within 25 feet of any food preparation area, and it can't be blocked by portable equipment or stacked boxes. When choosing a location, think about daily operations and make sure the path to the sink is always clear. You should also consider maintenance. Sinks made from stainless steel are durable and easy to sanitize. Choosing a high-quality sink and installing it in a practical location will make it easier for your team to follow hygiene protocols and simplify your long-term cleaning routine.

Matching a Sink to Your Business Type

The perfect hand sink for a bustling restaurant kitchen won't be the same one you'd find in a medical clinic or a manufacturing plant. Each industry has its own set of rules, hygiene standards, and daily demands. Thinking about your specific business needs is the best way to narrow down your options and find a sink that truly works for you, your staff, and your customers. Let’s look at what matters most for a few key business types.

For Restaurants and Foodservice

In the foodservice world, hand sinks are non-negotiable, and health codes are the rule of law. Most health departments mandate that hand-washing sinks are available in kitchens and prep areas to maintain strict hygiene standards. Regulations often require a sink to be within 25 feet of any food preparation station, ensuring your team can wash their hands quickly and frequently. As a general guideline, plan for one hand sink for every five employees or for every 300 square feet of your kitchen space. This ensures no one is waiting in line to wash up, which is key to preventing cross-contamination and keeping your kitchen running smoothly and safely. You can find the right fit from an extensive selection of restaurant equipment.

For Healthcare Facilities

For medical clinics, dental offices, and hospitals, the primary goal is infection control. Sinks in these environments are designed specifically to minimize the spread of germs and maintain a sterile setting. Because of this, choosing models with hands-free controls is a smart move for stopping the spread of germs. Faucets with sensors or foot and knee pedals allow staff to wash their hands without touching potentially contaminated surfaces. This simple feature makes a huge difference in preventing cross-contamination between patients and staff, making it an essential investment for any healthcare-related facility.

For Industrial Settings

In warehouses, factories, and other industrial environments, sinks need to be both durable and easy to use. The biggest challenge with industrial sinks is that their effectiveness is entirely dependent on human behavior. If a sink is inconvenient or difficult to operate, employees are less likely to use it regularly. That’s why it’s so important to choose user-friendly designs that encourage good hygiene habits. Beyond usability, always look for an NSF-certified model to guarantee it meets public health standards, and be sure to install it according to your specific local regulations to ensure full compliance and safety.

Installing and Maintaining Your New Sink

Once you’ve chosen the perfect hand sink, the next steps are installation and setting up a maintenance routine. Getting this right from the start protects your investment, ensures you stay compliant with health codes, and keeps your kitchen running smoothly. Proper care prevents unexpected repairs and helps your sink last for years. Think of it as the final, crucial step in the buying process. A well-installed and maintained sink is a cornerstone of a safe and hygienic kitchen environment, so it’s worth giving it your full attention.

Professional vs. DIY Installation

While a DIY installation might seem like a way to save money upfront, it often leads to bigger costs down the road. We strongly recommend hiring a licensed plumber for the job. Professionals understand local health and plumbing codes, ensuring your sink is installed correctly and compliantly. They’ll handle everything from proper placement for accessibility to securing the water lines, which prevents leaks and water damage. When you shop for restaurant equipment, remember that an NSF-certified sink is only compliant if it’s installed according to regulations. A professional installation guarantees it’s done right, giving you peace of mind and letting you focus on running your business.

Daily Cleaning and Sanitizing

A clean hand sink is non-negotiable for food safety. Make cleaning and sanitizing a part of your team’s daily closing checklist. Start by clearing any debris from the basin and faucet. Then, wash the entire sink—including the basin, faucet, and handles—with soap and hot water. After rinsing, apply a food-safe sanitizer according to the manufacturer’s instructions. This simple routine prevents the buildup of bacteria and grime, ensuring your sink remains a safe place for handwashing. Consistent cleaning is essential for passing health inspections and protecting your staff and customers from cross-contamination.

Long-Term Care and Replacement Parts

Beyond daily cleaning, a little long-term care will keep your sink in top shape. Regularly check for slow drains, which could signal a clog, and inspect plumbing connections for any drips or leaks. Addressing these small issues early can prevent major plumbing emergencies. When you first purchase your sink, it’s a good idea to find out where you can source replacement parts like faucet cartridges or drain baskets. Choosing a quality sink from a reputable supplier means you’re not only getting a durable product but also better access to support and parts when you need them. This proactive approach minimizes downtime and extends the life of your equipment.

Related Articles

• Sink Smart – Choosing the Perfect Commercial Kitchen Hand Wash Sink
• Commercial Hand Sinks 101: The Ultimate Guide
• Commercial Sinks for Restaurants Made Simple
• Commercial Sinks | Stainless Steel | Faucets | CEC Compliant & NSF Rated

Frequently Asked Questions

Can I just use one of my three-compartment sink basins for handwashing? That’s a definite no. Health codes are extremely strict about this for a good reason: cross-contamination. Your three-compartment sink is for washing, rinsing, and sanitizing dishes, while a prep sink is for food. Using any of them for handwashing can transfer germs from dirty dishes or raw food right back onto clean hands. A health inspector will spot this immediately, so always stick to a dedicated, separate sink used only for washing hands.

How do I figure out the exact number of hand sinks my kitchen needs? The best first step is to check the specific regulations from your local health department, as their rules are the ones you have to follow. As a solid starting point for planning, aim for at least one hand sink for every five employees on a shift or one for every 300 square feet of kitchen space. Think about your workflow, too—you'll want sinks conveniently located near food prep, cooking, and dishwashing areas so your team can wash up quickly without walking across the entire kitchen.

Is a hands-free faucet really worth the extra money? In my opinion, absolutely. Think of it as an investment in your kitchen's safety. Every time someone touches a faucet handle, there's a chance for germs to spread. A hands-free model—whether it uses a sensor, foot pedal, or knee lever—eliminates that touchpoint entirely. This significantly reduces the risk of cross-contamination and shows your commitment to hygiene, which is something both your staff and health inspectors will appreciate.

What's the most important feature to look for when buying a hand sink? If I had to narrow it down, I’d say focus on NSF certification and durable stainless steel construction. The NSF certification is your guarantee that the sink meets strict public health standards for safety and sanitation. Pairing that with high-quality stainless steel ensures the sink is tough enough to handle a busy kitchen environment, resists corrosion, and is easy to keep clean. Getting these two things right means you’re starting with a compliant, long-lasting foundation.

Besides soap, what else do I need to have at my handwashing station? A compliant handwashing station is more than just a sink. To pass inspection, you must have hot and cold running water delivered through a mixing valve, a soap dispenser, and a sanitary way for your staff to dry their hands, which is usually a paper towel dispenser. You’ll also need a trash receptacle nearby for the used paper towels. Having all these components together makes the station fully functional and ready for use.