Disposal of Restaurant Grease
What You Should Know About Grease Management for Your Restaurant
Your business is important to the community and it plays an integral role in the economy of our city. As a business owner you have responsibilities to keep your establishment in compliance with many regulations.
Pollution Control, Environmental Services and Operations also have responsibilities for maintenance and upkeep of the City's sewage system: 1,544 km of sanitary and storm sewers, 2 sewage treatment plants and 45 pumping stations located throughout the City of Windsor. Sewer back-ups are key problems that damage infrastructure and can affect public health.
Back-ups of sewage can occur when the sewer lines are clogged with a buildup of fats, oil and greases (FOG). In order to work effectively, sewage systems need to be in proper working order from the drain to the City's treatment plants. Normal sanitary waste can be handled without difficulty. However, FOG waste builds up on sewer walls causing blockages in the sewer system. For this reason FOG should not be disposed of down the drain.
The City of Windsor needs everyone to do their part to maintain the sewer system so that repairs will not be disruptive to residents or businesses. Restaurants that generate FOG are required to have a grease trap and a waste grease bin for recycling.
Commercial establishments are regulated through municipal by-laws regarding proper disposal into the sanitary or storm sewers. To read the City of Windsor's Sewer Use By-law, visit By-laws Online.
Best Management Practices - Your Responsibilities:
- Scrape all food scraps and grease solids into the garbage, not down the sink drain
- Collect excess grill/frying grease and put it into the waste grease bin for recycling
- Train staff in grease management
- Clean up grease spills using an absorbent material (e.g. cat litter) and place in the dry trash bin
- Ensure mop water and carpet shampoo wastewater is disposed of in the sanitary drain (e.g. mop sink, toilet)
- Ensure your grease trap is properly sized and cleaned out on a regular basis
Grease Trap Maintenance
The grease trap is the container found under the sink. Its primary role is to separate oil, grease and solids from the flow of liquid entering the sanitary sewer line.
A licensed plumber can determine the required size and install the trap. The grease trap must be cleaned on a regular schedule to prevent odours, pump-outs and spill-over into the sanitary sewer.
Never use chemical solvents, hot water, or caustic or emulsifying solutions to clean out the grease trap.
To clean properly, remove the trap cover and scoop out any grease or oil that has accumulated on top. This oil or grease can be placed in the waste oil or grease bin for recycling. Keeping your grease trap clean will ensure a smooth running kitchen and avoid both sewer backups and service interruptions.
For more information:
For general information, please contact 311. For detailed inquiries, contact:
Lou Romano Water Reclamation Plant
4155 Ojibway Parkway
Phone: (519) 253-7217