Grease Traps

About Grease Interceptors

Grease interceptors, better known as grease traps, keep certain materials out of the sanitary sewer. Grease and food solids that get into sewer lines can build up into blockages, and those blockages can lead to sanitary sewer overflows (SSOs). Overflows often reach storm drains and then run into creeks, streams and rivers. SSOs are prohibited by law, and the city is responsible for preventing the blockages that cause them.

What Food Businesses Must Do

Any food establishment that serves high-fat foods must have a grease interceptor. These foods include meat and dairy dishes, soups and stews, gravies and sauces, baked goods, and both raw and prepared salads.

The City of Fredville requires every plumbing fixture in food preparation and utensil washing areas to drain to a waste line that passes through a grease interceptor. Following the International Plumbing Code (IPC), the interceptor is sized from the combined flow rate of all three-compartment sinks, prep sinks and automatic dishwashers in the facility.

Grease interceptor sizing requirements (PDF)

Service Schedule

In August 2007, the Fredville City Council adopted rules setting how often grease interceptors must be serviced.

Businesses that prepare or manufacture food must have their interceptors serviced on this schedule:

• Food manufacturers: every month
• Businesses serving fried foods: every month
• Fast food restaurants: monthly or quarterly, depending on the number of meals served
• Full-service restaurants: every three months
• Childcare facilities: twice a year

Each food service establishment's health permit also shows its required service frequency.

A business that wants a waiver from its required pumping frequency must send a formal written request to the Director of Health and Environment, as allowed under the city code's service schedule for grease trap waste generators. See the waiver information sheet (PDF) for details.

Disposal Guidelines

Every facility must follow the City of Fredville's rules for disposing of grease trap waste:

• Hire only liquid waste haulers with a current city permit, and ask to see it. A list of permitted liquid waste haulers is available.
• The manager or owner of the food establishment must sign the hauler's manifest.
• Right after the trap is serviced, the hauler should hand the manager or owner the gold copy, which serves as the transport receipt.
• Within 15 days of service, the hauler should return the pink copy, which serves as the disposal receipt. Keep both receipts on file at the establishment.
• Records must be kept for a minimum of two years, and the manager or owner must be able to show them to an inspector at any time.

Health and Environment staff enforce these rules strictly. A facility that does not maintain its grease interceptor or keep the required records may face court action, or the city may order it to add an industrial waste sampling point and pay monitoring fees.

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