Fats, Oils, & Grease Program
| Fats, Oils, & Grease include animal and vegetable oils/fats used to cook and prepare food. Examples include cooking oil, butter, lard, shortening, margarine, gravy, sauces, meats, sour cream and mayonnaise.
When these items are not disposed of properly and enter the sewer system, over time, the buildup of fats, oils, and grease inside sewer pipes restrict the flow of wastewater from your home to the sewer, which causes sewer backups. Backups can lead to raw sewerage overflowing into our homes, yards, streets, parks and streams. Maintenance and damages caused by buildups of fats, oils and grease are paid for by sewer customers.
The Source Control Program requires producers of fats, oils and grease, including restaurants and certain industries to install either a grease interceptor (which tend to be fitted in large facilities) or a grease trap. Both types need to be regularly maintained. Grease interceptors need to be cleaned out completely by a grease collection service, on an “an-needed” basis – the busier the facility, the more frequent the cleaning. Grease traps need to have the grease removed from them and disposed of in the trash or sent for recycling. Whatever the equipment used, food handling facilities need to implement best management practices to control fats, oils, and grease and document maintenance of their grease interceptors or traps.
The objectives of our fats, oils, and grease program are:
|Grease trap and interceptor information (pending)
Fats, oils and grease brochure (Residential)
Fats, oils and grease brochure (Restaurants)