# Does a commercial kitchen need a separate hand sink?

Quick answer by Norpex (Sinks, dishwashing & sanitation). Updated 2026-09-25.
Canonical: https://norpex.ca/answers/commercial-kitchen-hand-sink

In practice, yes. Most Canadian health units require dedicated handwashing sinks in food preparation areas, supplied with hot and cold running water, soap in a dispenser and single-use towels or another approved way to dry hands, and used for nothing else. Prep sinks and dish sinks do not count. Ask your local health unit or inspector how many you need and where they go.

## Details

Placement matters as much as the sink itself. Health units generally want a hand sink within easy reach of each work area, which is why larger kitchens often need several, plus one at the bar.

Wall-mounted hand sinks save floor space, and some come with knee or foot valves or sensor faucets so staff do not touch the handles with clean hands. Some health units ask for hands-free operation; others accept a standard mixing faucet.

Inspectors check that a hand sink is stocked and reachable, so keep it clear of bus tubs, ice and dishes.

## Read more

- [Commercial Sinks Explained: Compartment, Hand and Prep Sinks](https://norpex.ca/guides/commercial-sink-guide)
- [Restaurant Equipment Checklist: What to Buy to Open in Canada](https://norpex.ca/guides/restaurant-equipment-checklist)

## Shop the catalogue

- [Hand Sink](https://norpex.ca/products/hand-sink)
- [Faucets](https://norpex.ca/products/faucets)
- [Hand Hygiene](https://norpex.ca/products/hand-hygiene)