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Grease Ordinance

Concerns over sewage spills polluting local waterways have prompted the state to enact several measures to prevent their occurrence. One of these measures requires cities to adopt regulations on the installation and maintenance of grease control devices at food service establishments (i.e. restaurants, bakeries, and supermarkets).

Sewer overflows are often caused by improperly maintained grease interceptors. Sewage from clogged grease interceptors often enters the storm drain system where it flows to the beach or tidal areas, causing significant health, safety, and environmental concerns.  Preventing sewage spills is in everyone’s best interest, and preventive maintenance is your best insurance to steer clear of the cost and inconvenience to your business that often results from sewage spills.

GREASE INTERCEPTOR

OPERATION & MAINTENANCE

GREASE ORDINANCE SUMMARY

  1. Food Service Facilities
    Grease interceptors are required at Food Service Facilities that:
    1. Are newly constructed;
    2. Undergo remodeling or a change in operations; or
    3. Have had a sewage spill since May 20, 2001
    • Remodeling" is physical change to the facility that requires a permit, or involves any one or more combination of the following: (1) under-slab plumbing in the food processing area, (2) a 20% increase in the net public seating area, (3) a 20% increase in the size of the kitchen area, or (4) any change in the size or type of food preparation equipment.
  2. No Certificate of Use and Occupancy is issued to a facility that is required to have a grease control device until such device has been installed, inspected and approved.
  3. Food Facilities that remain in continuous operation and were never required to install an interceptor and have never caused a sewage spill can operate without an interceptor.
  4. Installation of food grinders at new Food Facilities is prohibited.
  5. If it is impossible or impractical to install a grease interceptor, the owner shall agree to comply with such measures as the Building Official shall impose to mitigate the problems, including any combination of the following:
    1. Installation of other devices, such as grease traps;
      b) Security and other assurances that appropriate maintenance will occur; and
      c) The posting of bonds or payment of such amounts of money as will reimburse the City for its costs in performing preventative or remedial work.
  6. The owner and/or operator of a Food Facility with grease interceptor is required to keep all manifests, receipts, and invoices of all cleaning, maintenance, and grease removal of/from the grease control device for no less than two years.
  7. Food screens are required on all kitchen sinks and floor drains.

Multiple Family Units
Interceptors are required in new Multiple Dwelling Units and for Multiple Dwelling Units which have experienced an SSO. If it is impossible or impractical to install an interceptor in an existing Multiple Dwelling Unit that had sewage spill, the owner shall agree to comply with measures that the Building Official shall impose to mitigate the problems likely to be caused by the Multiple Dwelling Unit, including any combination of the following:

  1. Installation of other devices, such as grease traps;
  2. Security and other assurances that appropriate maintenance will occur; and
  3. The posting of bonds or payment of such amounts of money as will reimburse the City for its costs in performing extra line cleaning or similar preventative or remedial work.

To download a copy of The City of Fountain Valley Grease Interceptor Cleaning Record please click here.

Fats, Oils, Greases, and Grease Haulers
Grease haulers pump out the contents of grease removal devices and dispose of the grease at sewage treatment facilities. Unfortunately, many grease hauling companies have been caught illegally dumping grease from their clients' grease removal devices into sewer manholes or storm drains.

Food service facilities will be held responsible when grease from their facilities is improperly handled, and can face large fines as a result. To protect your business and the environment you should closely monitor the activities of the grease hauling companies you hire to be certain that they are acting responsibly. It is recommended that an employee be assigned to supervise the grease hauler. Ask questions about how the hauler handles the grease waste from your facility. Very low prices for grease pumping and hauling services may be an indication that the hauler is not properly disposing of the grease. It is also important that grease removal devices be cleaned out often.

Proper disposal of used cooking grease is required by law. When retail food establishments disregard sewer use regulations and improperly dispose of grease, fat or oil, sewer lines can become clogged and sewage can back up into homes and businesses, or flows into the storm drain system where it can reach the ocean and cause significant health and environmental problems. When that happens, the entire community suffers.

Sewer problems can also affect public health. In some areas, backups are frequently caused by grease clogging the local sewers. Use a trash can for food scraps. Solid waste can accommodate 20 percent liquid so even your gravies and other oily sauces can be sent to the dumpster. Handle solid waste wisely for health safety: secure trash bags, dump daily, and keep the dumpster lid secured.

Posting "No Grease" signs will remind your employees not to pour used cooking grease, hood-vent grease, or any other used fats and oils down the sink drain. Contrary to popular belief, adding hot water, detergent, or even commercial degreasers does not liquefy the grease long enough to escape your drains. Posting signs will remind employees to use the recycle container.