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It’s important for businesses to comply with grease trap regulations(FOG regulations) to prevent blockages in sewer systems, waterways and to protect public health. Every city is slightly different.
In Oakland, California, grease trap regulations are enforced by several authorities, including:
East Bay Municipal Utility District (EBMUD): EBMUD regulates and inspects grease interceptors in Oakland to ensure that they are properly sized and maintained. They require that businesses with commercial kitchens install and maintain grease traps or interceptors to prevent FOG from entering the sewer system.
Alameda County Department of Environmental Health: The Alameda County Department of Environmental Health enforces FOG regulations in Oakland to protect public health. They inspect food service establishments and other businesses that generate FOG to ensure that they are properly managing their waste.
Oakland Fire Department: The Oakland Fire Department also enforces FOG regulations to prevent fire hazards. They inspect commercial kitchens to ensure that grease exhaust systems are properly installed, cleaned, and maintained.
The regulations in Oakland require businesses with commercial kitchens to install and maintain grease traps or interceptors to prevent FOG from entering the sewer system. These traps or interceptors must be regularly inspected and cleaned to prevent blockages and ensure proper function.
Business owners should be aware of the specific requirements and regulations in Oakland related to grease traps and FOG management to avoid penalties and ensure compliance.
What are the grease trap regulations covering restaurants in Oakland that a restaurant should know?
Restaurants in Oakland must comply with specific grease trap regulations to prevent the buildup of FOG in the sewer system. Here are some key regulations that restaurants should be aware of:
1. Grease traps must be installed: All commercial kitchens in Oakland must have a properly sized and installed grease trap or interceptor. The size of the trap or interceptor must be based on the size of the kitchen and the amount of FOG generated.
2. Regular cleaning and maintenance: Grease traps must be regularly cleaned and maintained to prevent blockages and ensure proper function. The cleaning schedule must be based on the size of the trap and the amount of FOG generated.
3. Disposal of FOG: FOG waste must be properly disposed of and cannot be poured down the drain. Restaurants must contract with a licensed FOG hauler to dispose of their waste.
4. Record keeping: Restaurants must keep records of their grease trap cleaning and maintenance schedule. These records must be available for inspection by the regulatory authorities.3.
Inspections: Restaurants can be inspected by the regulatory authorities, such as the Alameda County Department of Environmental Health and the Oakland Fire Department, to ensure compliance with the regulations.
It’s important for restaurant owners and operators to understand and comply with these grease trap regulations to prevent blockages in the sewer system, protect public health, and avoid penalties.
This link provides more details that restaurants in Oakland should know including best management practices, grease trap maintenance logs, discharge regulations and interceptor maintenance requirements. Email firstname.lastname@example.org or call 1-866-403-2683.
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In San Jose, California, the organizations that govern grease trap regulations are the City of San Jose Environmental Services Department (ESD) and the Santa Clara County Department of Environmental Health (DEH).
The ESD is responsible for the enforcement of the San Jose Municipal Code, which sets forth regulations for the installation, use, and maintenance of grease traps. The DEH is responsible for enforcing the California Plumbing Code, which also contains regulations for the installation and maintenance of grease traps.
The key regulations for grease traps in San Jose include:
1. Installation: Grease traps must be installed in all food service establishments that produce wastewater containing grease, oil, or fat. The traps must be installed in a location that is easily accessible for cleaning and maintenance.
2. Size and Capacity: The size and capacity of the grease trap must be appropriate for the volume of wastewater produced by the food service establishment. The minimum size of the trap is determined by the type of food service establishment and the amount of wastewater produced.
3. Cleaning and Maintenance: Grease traps must be cleaned and maintained regularly to ensure they are functioning properly. The frequency of cleaning depends on the size of the trap and the volume of wastewater produced.
4. Disposal of Grease: The grease removed from the grease trap must be disposed of properly. It cannot be poured down the drain or into the sewer system. Instead, it must be collected and disposed of in accordance with local regulations.
5. Record Keeping: Food service establishments must keep records of all grease trap maintenance and cleaning activities. These records must be available for inspection by the ESD or the DEH upon request.
Failure to comply with these regulations can result in fines and penalties. Therefore, it is important for food service establishments to properly install and maintain their grease traps to ensure compliance with these regulations.
San Jose, California has specific grease trap regulations for restaurants, which are as follows:
Installation Requirements: Restaurants are required to install a grease trap in the wastewater discharge line that leads to the sanitary sewer system. The trap must be properly sized and located to effectively capture grease, oil, and fat from kitchen wastewater. The trap must also be installed with an easily accessible clean-out port and be vented to prevent the release of odors.
Sizing Requirements: The size of the grease trap must be determined based on the maximum flow rate and type of food preparation. A licensed plumber or engineer can determine the appropriate size of the grease trap for a specific restaurant.
Cleaning and Maintenance Requirements: Restaurants must clean and maintain their grease traps on a regular basis to prevent the accumulation of grease, oil, and fat. Grease traps must be cleaned by a licensed grease hauler, who must dispose of the collected grease in an approved manner. A log book must be kept to record cleaning and maintenance activities.
Inspection Requirements: The Environmental Services Department may inspect the grease trap and related piping at any time to ensure compliance with regulations. If the inspector finds that the grease trap is not functioning properly or is undersized, the restaurant owner may be required to upgrade the grease trap to meet current regulations.
Permit Requirements: Restaurants must obtain a permit from the Environmental Services Department to install or replace a grease trap. The permit fee must be paid and plans for the proposed installation must be submitted for approval prior to installation.
San Jose ESD strongly encourages restaurants to upload their grease cleaning and maintenance records here.
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In Sacramento, California, there are several organizations responsible for regulating grease traps:
Sacramento County Environmental Management Department: This department is responsible for enforcing environmental health regulations in the county, including regulations related to grease traps.
City of Sacramento Department of Utilities: This department regulates and monitors the installation and maintenance of grease traps within the city limits of Sacramento.
California Water Boards: The state water board is responsible for enforcing the state’s water quality regulations, which includes regulations related to grease traps.
Sacramento Metropolitan Air Quality Management District: This district regulates air quality within Sacramento County, and has authority over the installation and operation of grease traps that may impact air quality.
Overall, it is important for food service businesses in Sacramento to comply with all relevant regulations related to grease traps in order to maintain a safe and healthy environment for both employees and customers, as well as to avoid potential fines or penalties.
In Sacramento, California, restaurants and other food service businesses are subject to specific grease trap regulations. Some of the key regulations include:
1. Grease trap installation: All new restaurants and food service businesses must install a grease trap in compliance with local and state regulations. Existing businesses may also be required to install a grease trap if they undergo a remodel or expansion.
2. Grease trap maintenance: Food service businesses are responsible for regularly maintaining and cleaning their grease traps to prevent blockages and ensure proper functioning. This may include scheduling regular cleaning appointments with a licensed grease trap cleaning company.
3. Record keeping: Restaurants must keep records of all grease trap cleaning and maintenance activities, including the date of service, name of the service provider, and any other relevant details.
4. Disposal of grease: Food service businesses are prohibited from disposing of grease, oil, and other food waste down drains or into the sewer system. Instead, they must store grease in approved containers and arrange for proper disposal.
5. Inspections: Local and state authorities may conduct regular inspections of food service businesses to ensure compliance with grease trap regulations. Inspectors may check records, inspect grease traps, and test wastewater for compliance.
Overall, compliance with grease trap regulations is essential for maintaining a safe and healthy environment for employees, customers, and the community at large. Failure to comply with these regulations may result in fines, penalties, and other enforcement actions.
The city of Sacramento specifically cites these practices as needed to comply with city code
* Dry wipe all food waste from dishware, cookware and work areas into the garbage.
* Keep all spilled grease or oil from going down drains by using absorbent materials to block and clean up spills.
* Place used oil and grease in a trash bin
* Keep grease traps and interceptors clean
Sacramento also provides posters in multiple languages, available here: Resources and Links – City of Sacramento that detail the practices and regulations for Sacramento restaurants.
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In San Francisco, the San Francisco Public Utilities Commission (SFPUC) is responsible for regulating grease traps. The SFPUC sets requirements for the installation, cleaning, and maintenance of grease traps to prevent grease from entering the city’s sewer system.
In San Francisco, there are specific regulations for grease traps that apply to restaurants and other food service establishments. These regulations are designed to prevent grease from entering the city’s sewer system, which can cause clogs, backups, and environmental damage. Here are some specific grease trap regulations for restaurants in San Francisco:
1. Grease traps must be installed in all restaurants and other food service establishments that generate grease. The size of the grease trap must be appropriate for the amount of grease generated by the establishment.
2. Grease traps must be cleaned and maintained regularly to prevent clogs and backups in the sewer system. The frequency of cleaning depends on the size of the grease trap and the amount of grease generated by the establishment. Typically, grease traps should be cleaned at least once every 90 days, but larger establishments may need to clean their traps more frequently.
3. All grease removed from grease traps must be disposed of properly, in accordance with San Francisco’s waste management regulations. Grease cannot be poured down the drain or disposed of in the trash. Instead, it must be collected in a container and disposed of by a licensed grease hauler.
4. Restaurants must keep records of their grease trap cleaning and maintenance activities, including the date of cleaning, the amount of grease removed, and the name of the licensed grease hauler who disposed of the grease. These records must be kept for at least three years and made available to the San Francisco Public Utilities Commission upon request.
Failure to comply with grease trap regulations can result in fines and penalties. The fines can be significant, ranging from hundreds to thousands of dollars, depending on the severity of the violation.
Overall, it is important for restaurants and other food service establishments to comply with grease trap regulations to prevent costly backups and environmental damage to the sewer system. By properly installing, cleaning, and maintaining their grease traps, restaurants can help protect the city’s sewer system and ensure a safe and healthy environment for all.
San Francisco Water Power and Sewer regulations for grease traps are quite voluminous, breaking regulated entities into 3 categories which reflects the volume of FOGs they are expected to discharge into the sewer system.
This link details the categories and provides access to requirements for maintenance logs, grease capture equipment and tools (posters and videos)for restaurants to use to educate their staff. This link provides access to the actual ordinance which is quite detailed.
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In Bend, Oregon, grease trap regulations are primarily governed by the City of Bend’s Environmental Health Department and the Oregon Department of Environmental Quality (DEQ).
The City of Bend’s Environmental Health Department requires all food service establishments to install and maintain grease interceptors or grease traps to prevent fats, oils, and grease (FOG) from entering the city’s sewer system. The department also conducts regular inspections to ensure that grease traps are properly installed, maintained, and functioning effectively. Summary of the FOG program can be found here: FOG Program | City of Bend.
The Oregon DEQ also has regulations regarding grease traps and interceptors. These regulations require businesses to obtain permits for installing, modifying, or removing grease traps, as well as to maintain and clean their grease traps regularly. DEQ’s regulations also specify the size, location, and construction standards for grease traps and interceptors.
In Bend, the specific regulations regarding grease traps include the following:
1. All food service establishments are required to install and maintain grease interceptors or grease traps that comply with the City of Bend’s plumbing code and standards.
2. The size and location of the grease interceptor or grease trap must be appropriate for the type of business and the amount of FOG generated. The City of Bend provides guidelines for sizing and locating grease traps based on the type of food service establishment.
3. Grease traps and interceptors must be regularly maintained and cleaned to prevent FOG buildup and ensure proper functioning. The frequency of cleaning depends on the size of the grease trap, the type of food service establishment, and the amount of FOG generated.2.
4. Businesses must keep records of maintenance and cleaning activities and make them available for inspection upon request by the City of Bend’s Environmental Health Department or the Oregon DEQ.
5. Businesses must obtain permits from the Oregon DEQ for installing, modifying, or removing grease traps.
Failure to comply with these regulations can result in fines, penalties, and even suspension of the business’s permit to operate.
The City of Bend Sewer Use Ordinance clearly outlines the basis for the operation of the FOG Program.
Any food service establishment, or other facility that poses a risk to wastewater infrastructure or public health as determined by the City, will be required to install and maintain an approved grease interceptor. Prohibited discharges include any solid or viscous substances in quantities or size capable of causing obstruction of the flow in sewers, or may cause interference with the operation of City wastewater infrastructure. Such discharges may include, but are not limited to: grease, garbage with particles greater than one-half inch in any dimension, food scraps, etc.
The IPP performs inspections, monitors grease interceptor maintenance and cleaning, as well as determines cleaning schedules to ensure that pollutant and wastewater constituents will not interfere with City infrastructure or cause public health concerns. The program requires all users enrolled to electronically submit cleaning and maintenance records via SwiftComply. These records ensure that cleaning schedules set by the City are being adhered to, and are used to generate inspections, provide pertinent communications and verify that FOG waste is being disposed of properly.
Violations and fines are outlined here. You can find frequency of inspection requirements
here. Inspections range from quarterly to annually depending on the situation.
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The responsible authority for grease trap regulation in Spokane, Washington is the Spokane County Regional Health District (SCRHD). The regulations for grease traps are outlined in the Spokane Regional Health District’s Sewage and Wastewater Control Code. The regulations refer to FOGs from FSEs (food service establishments), animals or vegetables as Polar FOGs and FOGs that come from vehicle oils or minerals as non-polar FOG.
According to the code, all food service establishments(FSEs) must install and maintain grease traps or interceptors that meet certain size and construction requirements. The code outlines the sizing and provides a checklist based on the amount of grease and oil expected to be discharged from the establishment. The code also specifies the materials and installation requirements for the grease traps and interceptors.
Additionally, the code requires regular cleaning and maintenance of grease traps and interceptors, with cleaning frequency based on the size of the trap and the amount of grease and oil discharged from the establishment. The code also mandates that all waste from grease traps and interceptors must be disposed of in accordance with state and local regulations.
Spokane adheres to the 25% rule which states that the trap must be pumped when it is 25% full of solids and wastewater or within 30 days of the last pumping whichever comes first. Interceptors (very large grease traps) have 90 days to pump under the same 25% rule.
Record keeping requirements specify that maintenance records must be kept for a minimum of 3 years and made available upon request. Formats for recordkeeping logs can be found here.
The SCRHD conducts inspections to ensure compliance with these regulations and may issue citations or fines for non-compliance. It is important for food service establishments to adhere to these regulations to protect public health and prevent sewer blockages and overflows.
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There are several organizations that enforce ordinances related to grease traps and FOG (Fats, Oils, and Grease) management. These organizations include: