Portable handwash stations for job sites, food vendors and event restroom clusters, set beside the units and refilled by a technician on each visit.
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A handwash station is a portable unit with a water reservoir, a basin and a drain, placed beside toilets or a food area so people can wash their hands. Federal construction rules require washing facilities on job sites, and a technician refills and empties each station on the same route as the toilets.
A toilet without a place to wash is only half of a restroom, and much of the trouble on a job site or at an event comes from that missing half. A handwash station puts a basin with clean water and a drain beside the toilets or the food area, so people can wash before they eat, work or go back into the crowd. It is a small piece of equipment, and the planning around it is simple once the count is set.
On construction sites, handwashing is part of the federal rule. The construction safety standard requires washing facilities for workers, and that requirement sits in the same section as the toilet count. A technician places the station where the crew can reach it from the toilet route and the work area, and keeps it stocked on the same schedule as the units. A station does not replace a toilet, and it does not replace a clean unit either.
Federal construction rules require washing facilities on a job site, and a station is the usual way to meet that where toilets are placed.
The federal construction safety standard covers toilets and washing facilities for workers, and the handwash requirement is separate from the toilet count. A site with portable toilets and no basin nearby has a gap an inspector can see. The technician can place a station at the toilet cluster and talk through the count with the site manager.
The detail of placement is left to the site, so the technician asks where the crew works, how far the toilets are from the work area and whether food or drink is taken on site. Each answer changes where a station is most useful.
The count follows the crew size, the spread of the work area and the number of food or service points, not a fixed number.
No local count was found for portable handwash stations that this page can quote, so the count is set from the site itself. A small crew working in one area can often share one station, while a larger crew or a site spread over several areas needs one station per area. A food event needs one station per vendor cluster, plus one at the toilet cluster.
Water, soap, towels and the drain are checked on every visit, and a station that runs dry is taken out of service until it is refilled.
Water runs out in proportion to use, and a station that is refilled only on a schedule can run dry during a busy shift. The technician checks the reservoir, the soap and the towel supply at each visit and adds a visit when a site is heavily used. An empty station is a visible failure, and a crew will stop using it.
Cold weather adds a problem. A station in freezing temperatures can freeze its water and drain, so the technician plans winter service with the site and checks the station before the day. The winter page covers that planning in full.
The number of stations, how long they stay, how often they are refilled and the access to the site all change the quote. The price is explained and approved before work starts.
The count of stations and the number of service visits are the largest factors. A station that runs all week needs more visits than one that runs for a weekend, and a site with several stations has more to refill and drain on each visit.
Access and placement come next. A station that needs a water connection, a drain run or a pad takes longer to set up than one that can sit on a level paved surface. The season and the age of the buildings beside the site change the plan too, and the technician explains each factor before the booking. No figure is printed on this page.
The technician handles the water, the drain and the waste on every visit. A site crew should not empty a station into a storm drain or onto bare ground.
Waste water from a station is not the same as toilet waste, but it still needs a place the technician has chosen. Dumping it into a storm drain or onto bare ground is not an option the technician will allow. The drain route is planned at placement so it runs to a suitable point away from walkways.
The technician also handles any spill or leak at the station, and the crew should report one at once. A station that leaks onto a walking path is a slip risk, and the path is cleaned before anyone uses it again.
Do not connect a station to a building water line or a fire hydrant, and do not use the station's water for drinking or cooking. Keep the drain hose and the path clear so no one trips, and keep the pedal and the basin free of debris. If the station leaks, the basin cracks or the drain backs up, mark it off, keep people from using it and tell the site contact. Do not try to repair the station yourself, and keep children away from the basin and the drain.
The technician sets the station count from the crew or the crowd and places each station on the toilet route or at the food area. On a construction site the station sits between the work area and the toilet cluster, so a worker can wash without crossing the site. At an event it sits beside the units and the vendor line.
The station sits level on a firm surface, with a drain route that runs away from walking paths. The technician checks that the drain will not pool and that water will not collect under a food area. A simple pad or a gravel bed is usually enough.
The water reservoir is filled, the basin is tested for flow and the dispensers are stocked before the technician leaves. The site contact is shown how the station works, including the pedal, the drain and the fill point.
On each visit the technician refills the water, restocks soap and towels, empties the drain and cleans the basin. A station used by a food vendor needs more visits than one used by a crew, because the water runs out in proportion to use.
When the job or event ends, the technician empties the station, disconnects the drain and removes it with the site's other units. The ground is checked for any leftover hose or pad before the crew leaves.
A station beside a job-site toilet cluster, placed so workers reach it without leaving the work zone. It is serviced on the same route as the units and is often the first thing a crew notices when it runs dry. Federal construction rules require washing facilities, and this station is the usual way to meet that on a site with toilets. The construction toilets page covers the unit count.
A station placed inside or beside a food booth, where the vendor washes hands before handling food and after any break. It needs a level surface, a clear drain route and a steady supply of water and soap. Food events on the festival and fair calendar use this setup often, and the festival page explains how the stations sit in the layout.
A handwash station placed next to an accessible unit, so the user can wash hands without walking to another area. The station is set at a reachable height on a firm, level surface, and the route to it is planned with the accessible unit at the same time.
If it's an emergency, call now. For non-urgent handwash station rental, send the form and we'll call you back.
Indianapolis job sites run through the middle of the city and out to the suburbs, and the handwash count is set by the crew on each one. A downtown site near the Canal Walk or Georgia Street has pedestrians around the work area, so the station is placed where workers can reach it without crossing the public route. The technician checks the placement with the site manager before the unit is set.
Festival and fair crowds are where food vendors bring the largest demand for handwashing. The Irvington Halloween street fair, summer celebrations downtown and the State Fair grounds all have food stalls that need a station at each cluster. The technician plans the count with the event organizer and places stations near the vendor line, not at the far edge of the field. The festival page covers the layout.
Winter changes handwashing more than any other factor. The National Weather Service January average low is 20.9 degrees Fahrenheit, and a station's water can freeze in the reservoir or the drain. A technician checks the winter plan with the site before the station is delivered. The winter page covers the details.
One-person portable toilet for job sites, ballfields, yards and block parties across Marion County, placed and serviced by a technician.
Job-site toilets counted to the crew under OSHA's federal table, placed near the work and kept clean enough to count toward the minimum.
Paper, sanitizer and deodorizer kept stocked in portable toilets across Indianapolis, restocked on service visits and adjusted to how busy the site is.
Portable restroom clusters for festivals, street fairs and parades in Indianapolis, placed along closed streets and serviced between sessions by a technician.
Not sure if you're covered? Check your ZIP code.
There is no published Indianapolis or Marion County ratio for event toilets that this guide can point to, so it offers none.
OSHA sets the federal minimum for toilets at construction sites in 29 CFR 1926.51(c), and the count rises with crew size.
On a construction site, washing facilities are required by federal rule alongside toilets. At a food event, handwashing is expected beside the units. For a private party the decision is yours, and the technician can place one if guests will be eating or serving food.
Most stations carry their own water reservoir and are refilled on each visit. A connection is only needed for a station set on a long-term plan, and the technician confirms the arrangement before the booking.
Water, liquid soap and paper towels are the usual supplies. The technician restocks them on each visit and can add hand sanitizer where a food operator asks for it.
The schedule follows use. A busy food booth or a large crew needs more visits than a station used a few times a day. The technician agrees on a schedule before delivery and adds visits when use runs higher than planned.
Only on a firm, level surface. Grass that is soft after rain lets the station tilt, and a tilted station will not drain. The technician lays a pad or gravel where needed.
This page does not print a price. The number of stations, how long they stay, how often they are serviced and the access to the site all change the quote. The price is explained and approved before work starts.
Call (888) 351-0294. The technician takes the count, the location, the crew or crowd size and the dates. Phones are answered around the clock, but the call does not come with an arrival time.