Small business disposal of fats, oil, and grease

Fats, oils and grease (FOGs) can cause many problems in sanitary sewer lines. Since they build up on the sides of pipes, they cause sewer blockages, sanitary sewer backups into homes or businesses and overflows into the environment.

Because the cost of increased maintenance on the sewer lines to prevent blockages is high, let's minimize FOGs in our sewer system together.

Read the FOGs FAQs and best management practices below for more information.

Be a good neighbour. Keep FOG's out of your drains.

​This program is for any establishment that serves or prepares food where FOGs may be introduced to the sanitary sewer system. This includes facilities like restaurants, cafes, lunch counters, cafeterias, bars, hotels, hospital, factories, bakeries or school kitchens.

Drainage bylaw

View the EPCOR Drainage Services and Wastewater Treatment Bylaw 19627opens in a new tab and codes of practice.

FOG downloads

Frequently asked questions

What are FOGs?
Is grease a problem?
What's a grease trap and how does it work?
What's a grease interceptor?
Do I need a grease trap or interceptor?
What is a recommended maintenance schedule?
What are the criteria for inspecting grease traps?

Best management practices (BMPs)

​What are BMPs?

BMP stands for Best Management Practice. BMPs are useful for reducing the amount of FOG that goes down the drain and, ultimately, reducing cleaning frequencies on grease traps and interceptors.

Reduced FOG also lowers the risk of clogged pipes and sanitary sewer overflows. An example of a BMP is wiping excess grease out of pots and pans with a paper towel before washing them.

Don't discharge fats, oils, and grease into the sanitary sewer.Grease can solidify and trap other solid particles to completely plug the wastewater collection system.
Don't discharge caustics, acids, solvents, or other emulsifying agents.Though emulsifying agents can dissolve solidified grease, the grease can re-congeal further downstream.

Clean under sink grease traps monthly or when the FOG and solids occupies 25% of the grease trap capacity.

Due to their smaller size, grease traps tend to fill to capacity more quickly than grease interceptors.
Clean grease interceptors routinely.Once a grease interceptor reaches capacity, it loses efficiency, sending grease downstream.
Ensure any cleaning or maintenance performed on the grease retention devices is done correctly. Inspect your interceptor after it has been cleaned. Witness grease trap cleaning by employees.Experience with cleaning processes will help management recognize what proper cleaning looks like.
Keep a maintenance log. Record date, amount of grease removed, who cleaned the device, etc.Maintenance logs are required for all businesses with grease retention devices.
Train kitchen staff (not to pour grease down drains, conservative use of FOG in food prep, disposal of materials in garbage not drain, etc).People are more willing to support an effort if they understand the basis for it. Less FOG entering the system results in reduced maintenance costs and fewer problems with blockages and reduced capacity.
Post "No Grease" signs above the sinks.Signs provide a constant reminder of this important Best Management Practice.
Water temperature at or below 140°F.Temperatures over 140°F will liquefy grease, but the grease will re-congeal and cause blockages further downstream in the sanitary sewer system as the water cools.
Dry wipe pots, pans, and dishware with paper towels or scrapers.Dry wiping will reduce the grease loading in the system. This will reduce cleaning frequency and maintenance costs for grease removal devices.
Use disposable high temperature pan liners.Liners can reduce or eliminate the discharge of grease and food from the cleaning of pots and pans.
Proper food waste disposal, food goes in the trash, not down the drain.Food particles in the pipes will fill the grease retention device faster and increase the likelihood of blockages.
Make sure all drain screens are installed. Train employees to dispose of the captured materials in the garbage, NOT down the drain.Food particles in the pipes will fill the grease retention device faster and increase the likelihood of blockages.
Skim or filter fryer grease daily and change the oil only when necessary. Test kits for fryer oil can be purchased.Oil will need to be changed less frequently.
Collect waste fryer grease, grill grease, and cooking oils for recycling. Contact a grease recycler to properly dispose of the collected grease.These actions reduce grease loading on grease removal devices and the sewer. The food service establishment may be paid for the waste material and will reduce the amount of garbage it must pay to have hauled away.
Locate grease storage away from storm drain catch basins.Storing grease far from storm drains minimizes the chance that any spills will reach the storm drainage system or the environment. Report any releases to EPCOR at (780) 412-4500 and Alberta Environment and Parks at (800) 222-6514.
Use absorbent pads or other material to clean up spilled material. Dispose of the materials in the garbage.FOGs should never be washed down the drain.
Scrape and sweep up spills before using water for clean up.Dry cleaning helps to minimize the amount of FOG entering the drain.
Make sure that mop water and mat cleaning water is discharged to a mop sink connected to the grease retention device.It's important to collect the grease that winds up on the floors and tracked through the restaurant.
Routinely clean kitchen exhaust system filters. Clean them in a sink connected to the grease retention device.Grease and oil can escape through the kitchen exhaust system. It will then accumulate on the roof of the establishment and eventually enter the storm drain when it rains.
Don’t drain the dishwasher to the grease trap unless it is connected to its own dedicated grease trap.The high temperature of the water and the unutilized detergents will flush grease further downstream.
Best Management PracticeExplanation

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