Fat, Oils and Grease (FOG) requirements

Common FOG sources:

• Fried foods
• Baked goods
• Cooked meats
• Butter and other dairy products
• Gravy and sauces
• Mayonnaise and salad dressings
• Food scraps

What is the big deal?

If fats, oils, and grease drain into the water system, they can cause slow draining pipes, clogged pipes, and even sewer backups causing costly private property damage.

Failure to maintain a grease interceptor/trap can create foul odors and lead to fines from the City. Save your money and follow some simple best management practices that can save your business time and money while protecting Albany's water system.

Food Service Establishment (FSE)

Oregon Plumbing Specialty Code (OPSC) defines an FSE as a facility that engages in activities of preparing or serving food or beverage for consumption either on or off the premises including, but not limited to, restaurants, cafes, commercial kitchens, caterers, hotels/motels, prisons, correctional facilities, nursing homes, care institutions.

These establishments are responsible for the installation and maintenance of grease interceptors/traps. The cities of Albany and Millersburg currently have more than 30 FSEs.

Best Management Practices (BMP)

Best management practices are activities that manage and control the disposal of FOG. There are some simple steps you can take to reduce your addition of FOG to the water system.

• Regularly maintain your grease interceptor/trap
• Collect used cooking oil
• Scrape plates and bowls into the trash or compost
• Wipe pots and pans with a paper towel before washing
• Have sink strainers or covers on all drains
• Do not sweep spills into the drains
• Do not dump anything into the storm drains
• Use water temperatures less than 140° F
• Continuous training: The City of Albany has partnered with FOGQuest to provide free online training to you and your staff. Please visit https://fogquest.thinkific.com/bundles/bmp-training-for-fats-oils-and-grease-fog and use code ALB5510. Training is available in English and Spanish!

Grease interceptor/trap requirements

A grease interceptor captures wastewater discharge from a Food Service Establishment (FSE). Water flows from the sink, dishwasher, and drains to a tank. As the water cools, the FOG separates and floats on the top or settles to the bottom. The water in the middle drains to the wastewater system, leaving behind the FOG to be disposed of in the trash.

Per Albany Municipal Code, 10.06.080:

“the owner of any facility with a grease interceptor installation shall maintain the grease interceptor at all times in a manner that shall prevent fat waste, oil, or grease from being carried into the sanitary sewer system.”

Your business can coordinate with a preferred pumper to keep your interceptor functioning properly and keep proper records of removal.

The size of your interceptor and your food production will determine the cleaning or pump-out interval. The Oregon Plumbing Specialty Code determines the minimum size of a grease interceptor installation, however grease production in food service establishments varies according to the menu.

You can prevent odors and sanitary sewer back-ups from clogs caused by fats, oil, and grease when you consider FOG production in determining your cleaning schedule. A pumper can help you with establishing a cleaning schedule. An interceptor should be cleaned out a minimum of every three months to stop buildup and keep the fats from decaying and creating a foul odor.

The interceptor must be installed outside the building to facilitate cleaning and inspections. Authorized City employees shall be allowed access to the interceptors for inspection and/or to verify compliance. FOG shall never be allowed to enter the stormwater system either directly or from overflow. FOG must be removed from the facility and disposed of properly.

Click the video below to learn how to clean a grease trap: