- Sanitation District
- Fats, Oils & Grease (FOG) Program
Fats, Oils & Grease (FOG) Program
- What is FOG?
- Who is Affected?
- Owner Responsibility
- Failure to Comply
- Best Management Practices
Fats, Oils & Grease
Fats, Oils and Grease, or FOG, are food by-products that can severely damage a building's sewer drain line system and Southgate's sewer collection system.
When FOG enters the system, it builds-up and eventually hardens on the interior walls of sewer pipe creating blockages and preventing sewage from flowing freely.
Blockages cause Sanitary Sewer Overflows (SSOs), which is a discharge of raw sewage into streets, yards, lakes, streams, homes, and businesses.
Who is Affected by the FOG Program?
Per Southgate's Rules and Regulations and L/E WWTP Wastewater Utility Ordinance, all properties must prevent FOG from entering the sewer system.
All non-domestic users that prepare, manufacture, or process food and drink; such as restaurants, cafes, fast food outlets, pizza outlets, delis, sandwich shops, coffee shops, schools, nursing homes, bakeries, etc. are required to install and maintain an external gravity grease interceptor (GI). For more information on sizing and installing a new GI, review the L/E WWTP FOG Policy (PDF), Sanitary Sewer System Specifications and new GI design, review and approval process.
All property owners are required to use Best Management Practices to prevent FOG from entering the sewer system.
Commercial property owners are responsible for installing and maintaining a GI, and ensuring proper operation to prevent FOG from entering the sewer system.
Minimum GGI Maintenance Requirements
- Pump GIs a minimum of one time per three months (quarterly) by a registered pumping contractor
- Pumping intervals shall be adjusted such that the GI has no more than 25% solids/grease at any one time
- Maintain records on-site (not at corporate headquarters, etc.) of all maintenance and hauling activities for a minimum of three years
GI Pumping Companies
Pumping contractors, or waste grease transporters, must be registered with the State of Colorado Department of Public Health and Environment (CDPHE). It is the responsibility of the owner to contact a registered contractor for waste grease transporter services.
Visit CDPHE's website for a list of registered contractors.
Southgate inspects the initial installation of a GI and performs regular inspections of the condition and observe the performance of the GI, thereafter. New GIs are inspected quarterly for the first year and every 6 months, thereafter.
Southgate will also review maintenance records, which are required to be stored on-site and available for review.
Should a facility have a history of non-compliance, more frequent observations will be performed at the expense of the owner.
Failure to Comply with the FOG Program
Owners that receive a failing inspection will be provided a copy of the inspection report. The inspection report will include instructions and a deadline for correcting the deficiency.
Southgate will re-visit the facility after the deadline to ensure compliance. Continued failure to comply will result in reporting the facility to the City of Englewood for a Municipal Code Violation and may result in fines.
BMPs for Preventing SSOs
The following is a list of BMPs that will help prolong the life of your sewer service line, your GI, and minimize the inconvenience and cost of SSOs:
- Don't put grease or fryer oil down any sink or floor drain
- Don't dispose of food or food scraps down any sink or floor drain
- Don't pour bleach directly down any sink or floor drain (bleach will harden FOG)
- Don't remove sink strainers or drain covers (empty scraps in to the trash)
- Don't use cleaning chemicals improperly (follow instructions on the label)
- Don't modify your GI without Southgate written approval
- Do throw all solids, including FOG and food waste, into the trash
- Do be conservative with use of FOG in food preparation and serving
- Do use all cleaning chemicals according to the label instructions
- Do use paper towels to wipe up oil and grease in cooking tools, work areas and under fryer baskets and dispose of into trash
- Do check all sinks and floor drains for strainers and covers and replace if missing
- Do know the location an proper operation of all FOG control devices
- Do deposit used fryer oil in an appropriate storage container
- Do keep dumpster areas clean and free of loose trash
- Do run a lot of water if you must use the garbage disposal