Food Service Operations

Environmental Best Management Practices

Introduction ............................................................................................................................. 1
Food Services Sector and FOG ............................................................................................. 1
Regulatory Requirements .................................................................................................... 1
Other Regulations ............................................................................................................ 3
Mandatory Requirements ........................................................................................................ 3
The Code of Practice (COP) .................................................................................................. 3
Oil and Grease Interceptor................................................................................................... 3
COP Requirements ............................................................................................................... 4
Installation Requirements ................................................................................................ 4
Maintenance Requirements............................................................................................. 4
Record Keeping Requirements......................................................................................... 5
Best Management Practices (BMPs) ........................................................................................ 6
Installation BMPs ............................................................................................................. 6
Maintenance BMPs .......................................................................................................... 6
Housekeeping BMPs......................................................................................................... 6
Code of Practice Implementation Plan .................................................................................... 8
Glossary of Terms..................................................................................................................... 9
References.............................................................................................................................. 10

For more information contact us at 780-467-8655 or visit the ACRWC website at www.acrwc.ab.ca
Introduction
Regulatory Requirements
The Alberta Capital Region Wastewater
The Alberta Capital Region Wastewater
Commission’s (ACRWC) Source Control program
Commission Regulation 129/1985 under the
has identified Food Services Operations as a
Municipal Government Act establishes ACRWC
significant contributor of contaminants to the
as a regional services commission providing
region’s sanitary sewer system. Hundreds of
wastewater transmission and treatment services
Food Service Operations within the Alberta
to its thirteen-member municipalities
Capital Region have the potential to discharge
wastewater laden with fats, oils, and grease ACRWC’s Bylaw No.8 - Quality of Wastewater
(FOG) and other contaminants into municipal regulates discharges into ACRWC’s regional
sanitary sewer systems. wastewater transmission and treatment system,
and subsequently the discharges of ACRWC’s
This document serves as a guide to the
member municipalities’ through their Sewer
environmental regulations that apply to Food
Use/Utility Bylaws which reflect the
Services ICIs operating in one or more of
requirements and prohibitions of ACRWC’s
ACRWC’s thirteen-member municipalities. It also
Bylaw.
provides information on best management
practices and serves to assist operators in ACRWC’s Bylaw outlines controls for the
meeting these regulations and improving their discharge of pollutants to the sewer system with
overall environmental performance. objectives to protect:

Food Services Sector and FOG • The sewer system from corrosion, other
Food Services Operations are defined as damage and obstruction;
restaurants or other industrial, commercial, or • The wastewater treatment plant process
institutional facilities where food is cooked, from upset;
processed, or prepared. This includes bakeries, • The public, Commission and municipal
butcher shops, grocery stores, institutional workers and property from hazardous
kitchens (including health or residential care conditions;
facilities), restaurants, caterers, wholesale food • Wastewater biosolids quality; and,
processors, delicatessens, fast-food outlets, • The environment from contaminants that
cafeterias, pubs, or other similar operations. are not removed by the Alberta Capital
Region Wastewater Treatment Plant or the
When FOG is discharged into the sanitary system Epcor Goldbar Wastewater Treatment Plant.
it congeals and can contribute to plugged sewer
lines potentially resulting in sewer overflows, ACRWC’s Source Control program focuses on ICI
which can be a serious public health and/or inspections and monitoring, communication and
environmental concern. education activities, and compliance to ACRWC’s
and its members’ bylaws.

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Other Regulations • Municipal plumbing bylaws which specify
Other regulations that may apply to the handling requirements for installation and
and disposal of wastes from Food Services maintenance of plumbing and drainage
Operations include: equipment.
• Municipal storm sewer bylaws which • Provincial food establishment regulations
regulate the discharge of wastes into which include regulatory requirements for
municipal storm drains and watercourses. fixtures, equipment and procedures for
cleaning and sanitizing cooking and serving
equipment and utensils.

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Mandatory Requirements
The Code of Practice (COP) Any discrepancy between the COP and
In many cases, companies require a wastewater applicable Federal and Provincial Acts and
discharge permit to discharge industrial, Regulations and/or Municipal Bylaws, the Acts,
commercial, or institutional wastewater into the Regulations and/or Bylaws take precedence.
municipal sanitary sewer system. However, the Food Service Operations that follow the
ACRWC’s Bylaw also provides for the discharge requirements of the COP will benefit through
of certain types of wastewater under industry- reduced occurrence and severity of drainage
specific COPs. problems, increased environmental
A COP is a regulatory document, developed by stewardship, protection of the health and safety
ACRWC, which contains mandatory of their employees and the public as well as the
requirements for specific ICI sectors. COPs set avoidance of costly fines.
out minimum effluent treatment, equipment The purpose of these Best Management
maintenance, hazardous waste containment, Practices is to provide educational tools for Food
spill response, discharge monitoring and record- Service Operations to enable them to control the
keeping requirements for various sector levels of contaminants discharged to the sanitary
operations. A business or organization operating sewer.
under an approved COP may not require a
wastewater discharge permit under the ACRWC Oil and Grease Interceptor
Bylaw. However, ICIs that discharge restricted An oil and grease interceptor, commonly
waste, as defined in the Bylaw, must also referred to as a grease trap, is the main pre-
operate under a wastewater discharge permit. treatment device which restaurants are required
ACRWC reserves the right, if deemed necessary, to install to prevent the release of FOG to the
to require any Food Service Operation to obtain sanitary sewer. They are installed in the
a wastewater discharge permit because of plumbing line and are designed to control the
circumstances not covered under the COP. All flow of wastewater to allow FOG to float and
other terms and conditions of the bylaw apply to solids to settle (see diagram 1). These
the discharge to the municipal sanitary sewer contaminants can then be removed from the oil
system. and grease interceptor for proper disposal.

Baffle
Inlet
Outlet

Diagram 1: Typical oil and grease interceptor

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COP Requirements information containing the flow capacity of the
Oil and grease interceptors are required under unit affixed directly to it. Where a permanently
the ACRWC Bylaw as well as the Food Services affixed and visible label is not possible or
Operations COP. They are subsequently required practical, manufacturer and installation
by ACRWC’s member municipalities through drawings of the oil and grease interceptor must
their Sewer Use/Utility Bylaws. be maintained at the site and must be available
for inspection on request by ACRWC and/or the
Installation Requirements member municipality.
The owner or operator of all Food Services
Ensure that the rated flow capacity of each oil
Operations must install an oil and grease
and grease interceptor installed must not be less
interceptor in any piping system that connects
than the maximum discharge flow from all
directly or indirectly to a sanitary sewer.
plumbing fixtures connected to the oil and
All oil and grease interceptors are to be installed grease interceptor that will discharge
in compliance with the most current simultaneously. The maximum discharge flow
requirements of the applicable Building Code can be calculated upon advice of a certified
and the National Plumbing Code of Canada, as plumber.
amended.
All flow control devices used in oil and grease
The following fixtures must be connected to an interceptors need to be accessible and must not
oil and grease interceptor: be removed, altered, or disassembled.
• Sinks used for washing pots, pans, dishes, Maintenance Requirements
cutlery and kitchen utensils, including pre- All oil and grease interceptors are to be
rinse sinks; maintained in good working order according to
the manufacturer’s recommendations. The
• Drains serving self-cleaning exhaust hoods
testing, maintenance and performance of the
installed over commercial cooking
interceptor shall meet the requirements of
equipment;
CAN/CSA B-481.
• Drains serving commercial cooking
While operating an oil and grease interceptor,
equipment that discharge oil and grease;
the thickness of the organic material and solids
• Drains serving a garbage compactor used to residuals should not accumulate in excess of 25%
compact waste that may contain, or be of the available volume of the oil and grease
contaminated, with food waste; interceptor or in adherence to the
manufacturer’s recommended levels. Oil and
• Floor drains; and,
grease interceptor cleaning frequency shall not
• Other fixtures that discharge wastewater be less than every four weeks. When the
containing oil and grease. interceptor is cleaned, the oil and grease or
Dishwashers may be connected to an oil and solids cannot be disposed of directly or indirectly
into the municipal sewer system.
grease interceptor provided it is:
Chemical agents, enzymes, bacteria, solvent-
• The only fixture connected; or,
containing products, hot water or other agents
• The grease trap is sized to accept the should not be added to the interceptor or
maximum flow rate. flushed with the intention of facilitating the
Oil and grease interceptors must be installed in a passage of oil and grease through the oil and
location that is easily accessible for inspection grease interceptor.
and maintenance. Installed oil and grease Ensure that oil and grease interceptor
interceptors need to have a label or stamp with maintenance requirements be made available at

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the workplace where the oil and grease • Name, civic and postal address, and
interceptor is installed. telephone number of the disposal or
recycling company or facility collecting or
Record Keeping Requirements
transporting the material removed from the
An owner or operator of a Food Service
oil and grease interceptor.
Operation who installs one or more oil and
grease interceptors must keep a record of all An owner or operator of a Food Service
inspection and maintenance activities for the oil Operation who installs oil and grease
and grease interceptor, including the: interceptors must keep records of the
pretreatment works design calculations and
• Date of inspection or maintenance;
drawings. The design drawings must show the
• Description of inspection or maintenance point of connection of the treatment works to
conducted; the sanitary sewer.
• Quantity and description of material All records must be retained for a period of two
removed from the oil and grease years and must be available for inspection on
interceptor; and request by the ACRWC and/or the member
municipality.

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Best Management Practices (BMPs)
BMPs are activities developed to help operators Maintenance BMPs
reduce the amount of contaminants discharged Open, inspect and clean oil and grease
to the environment, to comply with regulations interceptors frequently. Depending on the
and to improve overall waste management menu, kitchen practices and the size of the oil
practices. BMPs emphasize reducing or
and grease interceptor, cleaning may be
eliminating pollutants and toxic materials at
required daily, weekly or monthly.
their source rather than removing them from a
mixed waste stream. The following inspection procedure is
The following BMPs have been developed to recommended:
help Food Services Operations decrease the
• Verify that the retention capacity of the oil
amounts of contaminants entering a sewer
and grease interceptor has not been
system or septic system, comply with
exceeded prior to the next scheduled
regulations, improve their operations, and save
inspection
money through applications of pollution
prevention principles. • Remove excess FOG and solids
Installation BMPs • Collect and store any removed oil and grease
Engage an experienced plumbing consultant to in a waste grease container for appropriate
assist in sizing, selecting, and installing a proper disposal.
oil and grease interceptor. Open, inspect and clean oil and grease
After sizing the oil and grease interceptor to interceptors following any unusual discharge
meet flow requirements, consider increasing the that may interfere with the normal operation of
size to provide additional oil and grease storage the unit.
capacity. This will allow longer periods between Housekeeping BMPs
clean-outs. However, do not design for an Do not pour any oily liquid such as gravy, sauce
excessively long period between clean-outs or salad dressing down the drain. Collect this
because of the potential for odour problems. material in a container sealed with a tight-fitting
Oil and grease interceptors may be installed lid for disposal according to your local
indoors or outdoors. Units that are installed regulations.
indoors offer the advantage of shorter distances Do not pour used cooking fats, oils or grease
from fixtures, providing less opportunity for FOG down the drain. These products are to be
to congeal in the inlet piping. Outdoor units offer disposed into a used grease bin and a recycling
the advantage of ease of access for service should be arranged for pick up.
maintenance.

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Place signs in the kitchen, especially over the Ensure that used grease bins are always tightly
sink, to advise staff what can and cannot be put covered to minimize problems with odours and
down the drains. pests.
Scrape off greasy trays and pans into a waste Ensure that adequate and secure storage is
grease container before putting them into a sink provided for new cooking oil, used cooking oil
or dishwasher. and waste oil and grease. Ensure that proper
containers are used and provide storage areas
Scrape and wipe food waste from pots, pans or
with secondary containment to prevent leaks
dishes into a kitchen scraps container before
and spills from draining to the sanitary system.
putting them into a sink or dishwasher.
Train your employees so that they are better
Place basket strainers in sink drains to catch
equipped to contribute to your goals in
solids.
responsible waste management. Provide
Do not pour coffee grounds or tea leaves down training in:
the drain.
• Proper function, operation and maintenance
Evaluate your current use of chemicals and of oil and grease interceptors;
cleaners. Reduce quantities used and substitute
• Proper storage, handling and disposal of
with more healthy and environmentally
wastes;
conscious alternatives where possible.
• Proper housekeeping; and,
Clean all kitchen equipment coated in oil or
grease in sink that is connected to an oil and • The benefits of following the COP and BMPs
grease interceptor. for Food Service Operations.

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Code of Practice Implementation Plan
The implementation plan for the Food Service with the COP is suspected or high contaminant
Operation COP includes the following concentrations are detected in previous
components: Education, inspection, monitoring, samples. In addition to ACRWC or member
enforcement, administration, and review. municipality staff sampling, self-monitoring by
ACRWC’s Source Control staff and/or member ICIs is also prescribed within some COPs.
municipality staff will carry out activities related
A cooperative, gradually escalating approach to
to each component in partnership with each
enforcement will be used for all ACRWC Source
code sector.
Control COPs. Both administrative violations and
ACRWC’s Source Control staff and/or staff from wastewater discharge violations shall be
the applicable member municipality may carry considered. This approach will be established in
out inspections, examine records or other an enforcement policy to be approved by the
documents, and take samples of effluent for ACRWC Board of Directors. ACRWC’s Board is
analysis as specified under the ACRWC Bylaw comprised of one elected official from each of
No.8 – Quality of Wastewater and the applicable ACRWC’s thirteen-member municipalities.
member municipality’s utilities/sewer use
Where cooperative efforts to achieve
bylaw. Compliance sampling may also be
compliance using the enforcement policy have
conducted at any time on the effluent from
failed, fines and/or abatement of wastewater
operations regulated under a COP. Repeat
flows may be issued under the applicable
sampling may be necessary if non- compliance
member municipality’s bylaws.

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Glossary of Terms
Alberta Capital Region Wastewater Commission (ACRWC) is a regional services commission that provides
wastewater transmission and treatment services to thirteen member municipalities surrounding the City
of Edmonton.
Best Management Practice (BMP) means activities developed to help operators reduce the amount of
contaminants discharged to the environment, to comply with regulations and to improve overall waste
management practices. BMP's emphasize reducing or eliminating pollutants and toxic materials at their
source rather than removing them from a mixed waste stream.
Contaminant means a substance that is not naturally present in the environment or is present in elevated
amounts, which, if in sufficient concentration, can adversely affect flora, fauna and/or the environment.
Code of Practice (COP) means a regulatory document developed by ACRWC that contains mandatory
sanitary sewer discharge standards for specific industrial, commercial or institutional sectors.
Effluent means a liquid flowing out of a facility or household into a sewer system or water body.
Hazardous waste means any chemical, compound, mixture, substance or article as defined in the Alberta
Waste Control Regulation and the Alberta User Guide for Waste Managers.
ICI means Industrial, Commercial, or Institutional facility.
Oil and Grease means an organic substance recoverable by procedures set out in standard methods or a
procedure authorized by ACRWC and includes, but is not limited to, non-polar petroleum hydrocarbons.
Oil and grease interceptor means a treatment device installed in the plumbing line to control the flow of
wastewater to allow fats, oils and grease to float and solids to settle. These contaminants can then be
removed from the interceptor for disposal in a suitable manner.
Pretreatment works means any works specified in a code of practice designed for the treatment of
wastewater prior to being discharged to the municipal sanitary sewer system.
Sanitary sewer means a collection system for domestic, industrial, commercial and institutional
wastewater or any combination thereof.
Spill containment means any impervious structure that surrounds a container or works that is sufficient
to hold the larger of 110 percent of the largest volume of free liquid in the container or works OR 25
percent of the total volume of free liquid in storage.
Storm Sewer means a pipe conduit, drain or other equipment or facilities for the collection and
transmission of stormwater or uncontaminated water.
Wastewater means the spent or used water of a community, industry, commercial or institutional facility.
Wastewater Discharge Permit means a permit issued by ACRWC stipulating standard and specific terms
and conditions regulating an industrial, commercial, or institutional wastewater discharge into the
municipal sanitary sewer system.
Wetted height means the depth from the static water line to the bottom of the oil-water separator.

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References
Capital Regional District (CRD) – Food Services Operations in the Capital Regional District –
Environmental Regulations & Best Management Practices (2015)

City of Red Deer – Grease Interceptors – A Guide for Food Preparation Facilities Brochure

City of Toronto – Food Services Establishment Environmental Code of Practice Draft Guide

CSA Group (formerly Canadian Standards Association) – CAN/CSA B-481 – Series 12 – Grease
Interceptors

York Region – Industrial, Commercial and Institutional – Requirements for Disposing of Fats, Oils and
Grease (FOG) Brochure

York Region – Proper Disposal of Fats, Oils and Grease Brochure

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