For the Business


Food grease at businesses
Food service establishments (FSEs) in Roseville generate a tremendous amount of fats, oils and grease (FOG) everyday by preparing and serving food to thousands of customers. If not properly disposed, FOG from cooking can damage and even clog Roseville's sewer system, causing a sewer overflow. Clogs and overflows can create smelly, dirty messes and potentially damage your business, property, profits and harm the environment. However, by properly disposing of FOG, FSEs can help protect the environment, save money on sewer utilities and avoid expensive cleanup costs from sewer backups.

To report a sewer overflow, please call 774-5750 immediately.


Resources for Businesses

Food Service Establishment - FOG Permit Application

Water Quality Checklist

Employee Training Log

Grease Interceptor Cleaning Record

New Restaurant Checklist

BMP Sheets - Why is a Fats, Oils and Grease Program Needed?

Break Room Posters - Proper Grease Disposal #1

Break Room Posters - Proper Grease Disposal #2

BMP Sheets - Requirements for New and Remodeled Food Service Establishments 

BMP Sheets - Proper Disposal of Fats, Oils and Grease in the Kitchen

BMP Sheets - How to Recycle Kitchen Grease 

BMP Sheets - Selecting a Grease Hauler 

BMP Sheets - Licensed Grease Haulers

BMP Sheets - Grease Interceptor Maintenance #1

BMP Sheets - Grease Interceptor Maintenance #2

BMP Sheets - Grease Removal Devices 

BMP Sheets - Grease Removal Device Manufacturers 

BMP Sheets - Grease Trap Maintenance

BMP Sheets - Dumpster Maintenance

BMP Sheets - Equipment Cleaning


Frequently Asked Questions

Are fats, oils and grease a problem?


Yes. Fats, oils and grease (FOG) cause serious problems in the sewer system pipes. It sticks to the sewer pipe walls and restricts the wastewater flow, which can cause blockages that could result in sewer overflows. This requires pipes to be cleaned more frequently and may cause some pipes to be replaced sooner than expected. Clogs and overflows can create smelly, dirty messes - possibly damaging your business, property, profits, as well as the environment.

What types of products contain fats, oils and/or grease (FOG)?

Cooking oils, salad dressings, sandwich spreads, meat, lard, shortening, dairy products, sauces, butter/margarine, are just some examples.

Why should my business be concerned about keeping fats, oils and grease out of the sewer?

Doing all you can to prevent grease-related sewer blockages and overflows benefits your business, your pocketbook and the environment by:

- Avoiding expensive clean-up costs and penalties
- Avoiding the loss of business due to a sewer back-up
- Keeping the environment clean

What can I do to keep fats, oils and grease out of the sewer system?

- Train employees on the proper disposal of FOG and the hazards of washing FOG down the drain.
- Post Proper Disposal of FOG Best Management Practices signs near sinks and dishwashers.
- Wipe or scrape pots, pans, dishware and work areas into trash to remove FOG and food residues before washing.
- Use mild water temperatures (120 F to 140 F) in all sinks, especially in pre-rinse sinks.
- Install or use easily cleaned and removable drain screens in all sink drains, floor drains, kitchen sinks, mop sinks and hand sinks to capture solid materials. The screen openings should be 1/8" to 3/16".
- Clean exhaust hood filters in sinks, not outside.
- Block off sinks, floor drains or storm drains near any FOG related spill and clean up using absorbent materials, such as absorbent sweep or paper towels. Place used materials in a separate sealed bag before placing it in the trash.
-Prevent outdoor spills and overflows from entering the storm drain by creating a barrier using dirt or other absorbent material to contain the spill or overflow until all grease is cleaned.
- Frequently clean indoor grease traps and, when possible, supervise all cleaning and maintenance of outdoor grease interceptors to ensure the devices are properly maintained.

What is a grease removal device?

Grease removal devices separate grease from wastewater before it enters the sewer. Wastewater enters the grease removal device from kitchen drains and is slowed down so solids can settle to the bottom. Grease, being lighter than water, floats to the top, and must be removed from the device regularly. Proper maintenance of grease removal devices prevents FOG from going down the drain, clogging pipes and potentially causing a sewer overflow in the restaurant.

What type of grease removal device do I have and where is it located?

There are two types of grease removal devices, one is a large outdoor underground grease interceptor and the other is a smaller indoor grease trap. The large outdoor grease interceptors are generally made out of concrete and located under manholes outside the restaurant. The smaller indoor grease traps are boxes that are generally located in the sink area, either above ground or in the floor. Outdoor grease interceptors should be pumped completely at least every three months. The greasy content of the interceptor is known as "brown" grease and is generally disposed at a wastewater treatment facility, but may become part of renewable energy sources in the future. Grease traps should be maintained daily or weekly depending on the type of the trap, whether you are following the proper disposal of FOG best management practices, and type and quantity of food served.

Is there a difference between grease traps and grease interceptors?

Both devices help decrease the amount of FOG that enters sewer lines by separating and retaining FOG. Even though the two terms are often used interchangeably, grease traps are smaller indoor units found either under the sink or in the floor and grease interceptors are larger outdoor underground devices that can trap more FOG for longer periods of time before it enters the sewer. Grease interceptors are the most effective removal devices for food service establishments (FSEs).

How often should I have my grease interceptor serviced?

Have the interceptor pumped out completely at least once every six months. When possible, supervise all cleaning and maintenance of grease interceptors to make sure all FOG (liquids and solids) are removed from the interceptor after pumping. Please note: it is the FSE's responsibility to ensure their grease interceptor is operating properly, being maintained and serviced as needed.

Do I need to install a grease interceptor?

New FSEs and remodeled FSEs may be required to install a grease interceptor. Refer to the City of Roseville for assistance.

What if I don't have a grease removal device installed at my food service establishment?

If your FSE does not have a grease removal device then it is recommended that you install one.

Photo courtesy of Sacramento County Regional Sanitation District

Quicklinks

Frequently Asked Questions

Fats, Oils and Grease Ordinance

More information on Fats, Oils and Grease and State Waste Discharge Requirements

South Placer Regional Wastewater and Recycled Water Systems Evaluation

Six tips to becoming a restaurant that has a good record on FOG handling and disposal

1.  Implement Best Management Practices (BMP's) all the time.

2.  Maintain grease interceptors at recommended frequencies and keep good maintenance documentation.

3. Keep your trash enclosure clean and in good order at all times.

4. Implement frequent employee training on FOG handling and disposal, as often as quarterly or as needed; and keep records of the training.

5. Have a FOG spill plan both inside and outside the kitchen.

6. Have emergency response numbers easily accessible in cases of sewer system overflows.