Hand and Utensil Washing Gazebo

by Joe
(Dorset)


Hey everyone,

Im planning to trade from a gazebo selling wood fired pizza with service running at a max of 4 hours. I have been in touch with my local EHO but she isn't really understanding my questions so I thought that id try here.

I understand that I need a hand washing unit and have been looking at the Teal/Tasty Trotter models although they look really expensive for what they are. The grey area I have is utensil washing, what does everyone do for this as you need a separate sink? I won't be using many utensils during prep or service so investing in a separate sink unit to go in my 'mobile' gazebo seems a bit over the top when I could store them in a specific container at the end of service and put them through my dishwasher at home.

It would be really useful to hear what others do in gazebos and your advice would really help.

Thank you!

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Apr 15, 2025
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by: MobCater

Hey, sounds like you’ve got a solid setup in mind – wood-fired pizza under a gazebo can be a great crowd-pleaser! You're definitely not alone in facing these grey areas, and EHOs can sometimes give advice that's more suited to full catering trailers rather than temporary gazebo setups. Here's a straightforward breakdown that should help:

Hand Washing
You're right – a dedicated hand wash unit is essential, and it must have:

Warm running water (not just cold)

Soap

Paper towels

A waste water container

The Teal and Tasty Trotter units are well-known, but yes – they're pricey. You can often get away with a DIY version that still complies:

Insulated container with a tap (like a 5L pump-action container)

A cheap immersion heater (if safe and practical)

A bucket underneath to catch wastewater

Mounted securely on a folding table or trolley

As long as it provides warm water on demand and is labelled for hand washing only, many EHOs are okay with it, especially if you explain your setup clearly in your Food Safety Management System (Safer Food Better Business or equivalent).

Utensil Washing

Here’s the bit that confuses a lot of traders – you don’t necessarily have to wash utensils on-site during service if:

You're not using many utensils

You’re using a "clean-as-you-go" method with wipes for basic tidying

You’re separating used utensils safely to clean properly later at your registered base

This is usually acceptable if:

You have a plan in your food safety system

You use separate, labelled containers for dirty utensils

You don’t reuse anything during service unless it's properly cleaned and sanitised

You clearly state that all washing is done at your home base (which must be registered)

So, you likely don’t need a full second sink unit in the gazebo, especially if you're not doing complex prep. Just explain that all utensil washing is handled off-site in a registered kitchen, and that you follow a safe system for transporting and cleaning them.

Top Tips from Other Traders
Many use disposable chopping boards, dough trays, etc., to minimise clean-up

Have sanitiser spray and blue roll ready to keep surfaces and hands clean

Keep a small plastic box marked "Used Utensils – To Be Washed" with a lid, out of the food prep area

Summary:

Hand wash unit with warm water – essential
Utensil washing on-site – not always required for simple setups
Good documentation and clear system – vital for EHO approval.

Best of luck!

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