Grease Control Devices and FOG
Fats, oils, and grease (FOG) come in a variety of forms. Cooking oil is the obvious culprit, but did you know foods such as meats, sauces, gravies, baked goods, milk, butter, and cheese can be sources of FOG.
FOG is one of the main causes of sewer line backups that are expensive for the food service establishment and harmful to the public health and the environment.
As a result, the State Water Resource Control Board requires the City of Victorville to implement a FOG program to prevent sewer overflows under the Waste Discharge Requirements for Sanitary Sewer Systems.
Grease Control Device Permit Required
Pursuant to State requirements, the City of Victorville requires a grease control device permit for all food service establishments. If you wish to obtain a permit for your new establishment , complete the Grease Interceptor Permit Application. You may also use this form to request a change in service frequency or to notify the Code Enforcement Division of any change to ownership or emergency contact and service provider information.
Best Business Practices at a Glance
- Pour all used cooking oil and grease into a an approved covered container for recycling to a waste oil rendering facility.
- Scrape dishes, pots, pans and utensils into the trash prior to washing them. remember to never pour used oil in the drain.
- Install screens in all drains that lead to the sewer to keep out the big particles of food and trash. Screens with holes no larger than 3/8" in any diameter are the top grime fighters and will keep your grease control device working at its peak performance.
- Cut down on the use of excessively hot water. Discharging water temperature above 140 degrees is bad news because it can cause your grease control device to operate less efficiently, leading to an increased chance of backup and overflow.
- Eliminate the use of enzymes and other grease emulsifying chemicals when cleaning.