The City’s Sanitary Sewer Management Plan and the State Water Resources Control Board Order No. 2006-0003-DWQ require the City to implement measures to reduce the discharges of fats, oils and grease (FOG) into the sanitary sewer. Reduction of FOG discharges requires a grease removal device and the periodic inspection and maintenance of the grease removal device. A grease removal device is used to remove FOG from food service establishment discharges to the sanitary sewer. Grease removal devices may be an in-ground gravity interceptor or a smaller grease trap, usually located above ground.
The City has established written Best Management Practices (BMPs) specifically for food service establishments and other businesses that use a grease removal device (i.e., bakeries, car washes, restaurants, food production) to reduce the amount of fats, oil and grease discharged into the City’s collection system.
Best Management Practices for Food Service Establishments
BMPs for food service establishments are required to be implemented to address the slowdowns, blockages and sanitary sewer overflows caused by FOG discharged into the City’s collection system. BMPs include an established frequency for inspection and maintenance of grease removal devices. BMPs also provide guidance for food service establishments and other businesses in reducing discharges to the stormwater collection system.
In accordance with the City’s Sewer Use Ordinance (33.03.165 Grease Interceptors), limited types of food service establishments may apply for a waiver from installation of grease interceptors. A Grease Removal Device Waiver Application is required and is not guaranteed to be approved. Requests for waivers can be submitted to PWWeb@CityofDavis.org.
California Registered Inedible Kitchen Grease Commercial Transporters This list is provided as a courtesy and the City of Davis makes no recommendations or guarantees on these providers.
Why are fats, oils and grease a concern at my business?
When fats, oil and grease enter the wastewater (sewer) system, they can build-up and coat the inside of pipes and pumping stations. This build-up can cause clogs in the wastewater pipes and may cause back-ups into your sinks and drains in the building. This can be costly to remedy and typically requires hiring a licensed plumber. If clogs occur in the wastewater collection system, the backed-up wastewater can end up entering our stormwater drains which discharge to our local creeks and streams untreated. If a back-up or overflow occurs due to your business not implementing best management practices and allowing fats, oils and grease to enter the sewer system, the City will implement civil penalties as well as cost recovery for any time, equipment and reporting related to the event.
How often must I check/clean my grease trap or interceptor?
Grease traps and interceptors must never be more than 25% full of congealed grease, oil, sludge or solid food material. Businesses are responsible for all costs related to the maintenance and operation of their grease trap or interceptor.
Under-counter grease traps should be checked weekly to establish the cleaning frequency needed for each businesses cooking type and customer load. An inspection log should be kept. A grease trap may need to be cleaned more than once per week. All cleaning and maintenance should be documented in a bound logbook.
In-ground grease interceptor should be checked monthly to determine the cleaning frequency needed.
City staff can assist businesses in determining the frequency of checking and cleaning needed. Keep an inspection log and ensure that all grease interceptors are pumped-out and cleaned by a permitted grease hauler. All cleaning and maintenance should be documented and retained for City inspection.
Can I apply for a waiver for my grease trap or interceptor cleaning frequency?
No, the City does not have a waiver for grease trap or interceptor cleaning. The City allows individual food service establishments to set their cleaning schedule based on their individual use, cooking type and customer loading, but grease traps and interceptors can never be more than 25% full of grease, oil, sludge or food material in any stage. If requested, City staff will provide written guidelines on how to self-clean an under-counter trap. If a business trains their staff to properly clean the grease trap, it could save a business the cost of paying for an outside contractor.
Useful Resources:
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How to Clean that Trap: A Training Document for FSEs
