FOG Compliance for Food Service Establishments

Fats, Oils, and Grease (FOG) are a byproduct of cooking, food and drink preparation, and meat preparation.  When these products are washed down the drain they can impact plumbing and the sewer collection system.  When FOG cools down, it congeals and hardens, and will build up on the inside of pipes and sewer lines. The build up of FOG will eventually block the line and potentially result in sewer overflows into businesses, nearby homes and local waterways, potentially causing a loss of business and severe public health impacts such as cholera, dysentery and hepatitis. Overflows impacting public health, wastewater, and storm drains may result in expensive cleanup costs as well as fines from regulatory agencies.

If you are a Class III or IV Food Preparation Establishment (FPE) and you discharge to a sanitary sewer, you are subject to the General Permit for the Discharge of Wastewater Associated with Food Preparation Establishments (General Permit). Class III and IV FPEs include but are not limited to restaurants, hotel kitchens, hospital and school cafeterias, taverns and cafes, factory cafeterias, bakeries and special club kitchens.

All class III and IV FPEs who discharge to the sanitary sewer must comply with the General Permit. Failure to do so may result in daily fines and revocation of food services licenses.  Installation of grease removal devices are required if you are a Class III or IV FPE and you discharge to a sanitary sewer. FOG GraphicAdditional information can be found in the documents listed below.

2015 Letter from WPCA to Food Service Providers

2013 Letter from WPCA to Food Service Providers

FOG Fact Sheet 1

FOG Fact Sheet 2

FOG Fact Sheet 3

FOG Fact Sheet 4

FOG Fact Sheet 5

FOG Fact Sheet 6

Best Management Practices Checklist

Cleaning Log AGRU

Cleaning Log Grease Interceptor

Quarterly Inspection Form

General Permit Outreach Training