Cal. Civ. Code § 37.111.329
37.111.329 HAND WASHING FACILITIES
Operative Text
(1) Bed and breakfast establishments serving up to 10 meals per day may use a compartment of a dishwashing sink for hand washing purposes in the kitchen. Bed and breakfast establishments serving more than 10 meals per day must have a dedicated hand washing sink. (2) Hand washing facilities must be conveniently located to the kitchen food preparation area and laundry handling area and must provide hot and cold potable water tempered by means of a mixing valve or combination faucet. (3) A supply of hand cleansing soap or detergent must be available from a dispensing unit at each hand washing facility. A supply of sanitary, single-use towels must be conveniently located near each hand washing facility. The use of common towels is prohibited. If disposable towels are used, easily cleanable waste receptacles must be conveniently located near the hand washing facilities. (4) A soap dispenser and disposable towels for use in hand washing must be provided at the kitchen sink. This sink must not be used for hand washing after toilet use. After toilet use, personnel shall wash hands first in an approved hand washing facility before they are washed in the kitchen sink. (5) Hand washing facilities, soap or detergent dispensers, hand drying devices and all related equipment must be kept clean and in good repair.
Mont. Admin. R. 37.111.329 sets out the physical and supply requirements for hand washing at bed and breakfast establishments. Facilities must be conveniently placed near food preparation and laundry areas, supplied with tempered potable water, soap dispensers, and single-use towels, with common towels expressly prohibited. Smaller operations serving ten or fewer meals daily may use a dishwashing sink compartment, while higher-volume operations must have a dedicated hand washing sink.
Plain English — not legal advice.
Operators subject to Mont. Admin. R. 37.111.329 generally maintain dedicated or designated hand washing stations stocked with functioning soap dispensers and single-use towels at all times. Compliant facilities keep all related equipment clean and in good repair, and ensure staff follow the rule's sequencing requirement—washing hands at an approved facility before using the kitchen sink after toilet use. Establishments serving more than ten meals per day should confirm they have a sink used exclusively for hand washing rather than relying on a shared dishwashing compartment.
General guidance for property managers — not legal advice for your specific situation. Consult an attorney for advice on your case.
Guests and workers at bed and breakfast establishments are protected by the sanitation standards in Mont. Admin. R. 37.111.329, which requires properly equipped and maintained hand washing facilities. Anyone who observes non-compliant conditions—such as missing soap, shared towels, or broken fixtures—may report concerns to the Montana Department of Public Health and Human Services, which oversees lodging and food-service sanitation. Tenant-rights organizations or local health departments can help clarify what remedies or complaint processes may be available.
General guidance for tenants — not legal advice for your specific situation. Consult a tenant-rights organization or attorney for advice on your case.
Generated October 26, 2026 — auto-generated, not yet human-reviewed. See /transparency for methodology.
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