Give handwashing a place of its own.
Make washing easy to find when people leave the restroom. A portable handwashing station has its own fresh and wastewater tanks, so it can serve an outdoor setup without a fixed plumbing connection. Foot pumps operate the water while keeping users’ hands free.
Share who will use the station: a work crew, guests, vendors or several groups. Their hours and washing frequency help determine the quantity and refill plan. We include soap and towels in the equipment discussion, along with water replenishment and wastewater collection.
PolyJohn Bravo BRA2-1000
The PolyJohn Bravo BRA2-1000 has two washing positions, foot pumps, soap dispensers and towel storage. It lets two people wash at the same time, useful when guests or workers leave adjacent restroom units together.
| Feature | Bravo BRA2-1000 |
|---|---|
| Width × depth × height | 26.5 × 21.5 × 62 inches |
| Fresh / gray water capacity | 22 / 24 gallons |
| Empty weight | 70 pounds |
Construction handwashing in California
California construction washing rules specify a station for every 20 employees or fraction, with water, soap and hygienic drying. Twenty-one workers therefore cross the two-station threshold. For non-water-carriage toilets, stations must be outside and unattached; section 1527 includes a limited exception for fewer than five employees using one toilet facility.
California Title 8, section 1527: washing facilities ↗Food vendors need a separate handwashing plan.
For Chico and Oroville events with food vendors, review Butte County Environmental Health’s organizer and vendor resources while preparing the equipment list. A guest restroom sink and a food operator’s handwashing setup serve different uses. Explain which role each station must fulfill.
Butte County Environmental Health: food program ↗Place it on the route people already take.
- Keep the station close to the restrooms and easy to spot.
- Leave a clear walking path and an accessible washing option where needed.
- Keep food preparation and handwashing arrangements coordinated with the event’s food requirements.
- Arrange more frequent refills for heavy use or multi-day events.
Pair the washing arrangement with the crew’s sanitation plan or distribute stations alongside event restroom clusters. Keep a service route available for the refills needed during longer rentals.
