Williams Municipal Code Art. 7 Fats, Oils and Grease Requirements

A. The purposes of this article are to:

1. Prevent blockages and overflows from sewer mains and laterals caused by the discharge of fats, oils and grease;

2. Reduce the adverse effects on sewage treatment operations resulting from discharges of fats, oils, and grease into the sewage system;

3. Specify requirements for fat, oil and grease producing facilities discharging into the sewage system; and

4. Protect public health and the environment by minimizing public exposure to unsanitary conditions.

B. The intent of this division is to use the police power of the city to regulate the direct and indirect discharge of waste containing fats, oils, and grease into the sewage system in a manner that complies with all applicable laws, including the Federal Clean Water Act, California Water Code, and applicable waste discharge requirements. It is the intent of this article to protect the public health, safety and welfare by establishing regulations for the disposal of grease and other insoluble waste discharges from food service establishments within the city.

C. The city council, in enacting this article, intends to provide for the maximum beneficial public use of the sewage system, to prevent blockages of that system and the accidental discharge of wastewater into the storm drain system, to ensure the cost of maintaining the sewage system is equitably distributed among users, to clarify grease disposal requirements for existing food service establishments, and to promote public health, safety and welfare.

D. In the event of any conflict or inconsistency between the provisions of this article and the provisions of the plumbing code as adopted by this Code, the provisions of this article shall govern.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

As used in this article, the following terms are defined:

A. Fats, oils, and grease or FOG means any substance such as a vegetable or animal product that is used in, or is a byproduct of, the cooking or food preparation process, and that turns or may turn viscous or solidifies with a change in temperature or other conditions.

B. Food grinder means any device whose purpose is to grind food waste or food preparation by products for the purpose of disposing it in the sewage system.

C. Food service establishment or FSE means any food preparation establishment, restaurant, cafeteria, truck, or any other establishment preparing food for consumption and the owner of such FSE. Residences are not considered food service establishments under this definition.

D. Grease control device means any grease interceptor, grease trap or other mechanism, device, or process, which attaches to, or is applied to, wastewater plumbing fixtures and lines, the purpose of which is to trap or collect or treat FOG prior to it being discharged into the sewage system.

E. Grease interceptor means a multi-compartment device that is constructed in different sizes and is generally required to be located, according to the plumbing code, underground between a food service establishment and the connection to the sewage system. These devices primarily use gravity to separate FOG from the wastewater as it moves from one compartment to the next. These devices shall be cleaned, maintained, and have the FOG removed and disposed of in a proper manner on regular intervals to be effective.

F. Grease trap means a control device that is used to serve individual fixtures and has limited effect and should only be used in those cases where the use of a grease interceptor or other grease control device is determined to be impossible or impracticable.

G. Plumbing code means the California Plumbing Code, as adopted automatically or by reference into the City of Williams Municipal Code, together with any local amendments thereto.

H. Remodel means a physical change or operational change causing generation of the amount of FOG that exceed the current amount of FOG discharge to the sewage system by the food service establishment in an amount that alone or collectively causes or creates a potential for sanitary sewer overflows to occur or exceeding a cost of fifty thousand dollars to a food service establishment that requires a building permit, and involves any one or combination of the following: (1) under slab plumbing in the food processing area; (2) a thirty percent increase in the net public seating area; or (3) a thirty percent increase in the size of the kitchen area.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. General prohibition. No person shall discharge or cause to be discharged into the sewage system from a food service establishment any FOG that may accumulate and/or cause or contribute to blockages in the sewage system or at the sewer lateral which connects the food service establishment to the sewage system.

B. Food grinders. No person shall install food grinders in the plumbing system of new constructions of food service establishments unless the public works director determines that the food particles leaving the food grinder are sufficiently small to pose no threat to the sewage system. All food grinders shall be removed from all existing food service establishments within one hundred eighty days of formal notification by the public works director that removal is required to protect the sewage system or public health, safety and welfare.

C. Additives. No person shall introduce any additives into a food service establishment's wastewater system for the purpose of emulsifying FOG, unless a specific written authorization from the public works director is obtained.

D. Waste cooking oil. No person shall dispose of waste cooking oil into drainage pipes. All waste cooking oils shall be collected and stored properly in receptacles such as barrels or drums for recycling or other acceptable methods of disposal.

E. Dishwasher wastewater. No person shall discharge wastewater from dishwashers to any grease trap or grease interceptor.

F. Wastewater temperature. No person shall discharge wastewater with temperatures in excess of one hundred forty degrees Fahrenheit to any grease control device, including grease traps and grease interceptors.

G. Fecal material. No person shall discharge wastes from toilets, urinals, wash basins, or other fixtures containing fecal materials to sewer lines intended for grease interceptor service, or vice versa.

H. Grease control device. No person shall discharge any waste including FOG and solid materials removed from a grease control device to the sewage system. Grease removed from grease interceptors shall be hauled periodically as part of the operation and maintenance requirements for grease interceptors.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

The public works director may prepare and administratively adopt a fats, oils and grease program to provide administrative guidance on the implementation and enforcement of this article. The public works director may update the FOG program administratively as needed to achieve the applicable performance standards for the sewage system.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A FSE shall apply for a FSE waste discharge permit from the public works director within one hundred eighty days of receiving notice that such permit is required. The public works director may require a FSE waste discharge permit when discharges from an FSE may cause or contribute to sanitary sewage system overflow, increased maintenance of the sewage system, treatment costs, treatment capacity issues, or other similar challenges. The FSE waste discharge permit issued to a FSE pursuant to this section may require pretreatment of wastewater prior to discharge, restriction of peak flow discharges, discharge of certain wastewater only to specified sewers of the city, relocation of point of discharge, prohibition of discharge to certain wastewater components, restrictions of discharge to certain hours of the day, payment of additional charges to defray increase costs of the city created by the wastewater discharge, and other conditions as may be required to effectuate the purpose and intent of this chapter. No person shall discharge wastewater in excess of the quantity or quality limitations set by any permit issued pursuant to this section and any other applicable requirements pursuant to federal, state or local law.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. An applicant for an FSE waste discharge permit shall submit the following information:

1. Name and address of applicant;

2. Volume of wastewater to be discharged;

3. Time of daily food preparation operations;

4. Description of food preparation, type, number of meals served, cleanup procedures, dining room capacity, number of employees and size of kitchen; and

5. Any other information as may be deemed necessary by the public works director to evaluate the permit application.

B. The public works director may require additional information and an on-site inspection of the waste discharge system, treatment systems or other system relating to the waste discharge. Within thirty days of the submission of an application deemed complete by the public works director, the public works director shall either issue subject to certain terms and conditions or deny a FSE waste discharge permit.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A FSE waste discharge permit issued pursuant to this article shall be issued for a specified time period not to exceed one years. The terms and conditions of the FSE waste discharge permit may be subject to modification by the city during its term as deemed necessary by the public works director. The FSE shall be informed of any proposed changes in the FSE waste discharge permit at least thirty days prior to the effective date of change, unless immediate changes are necessary to protect the public health, safety and welfare. Any changes or new conditions in the FSE waste discharge permit shall include a reasonable time schedule for compliance.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A FSE waste discharge permit issued pursuant to this article shall be issued only for a specific use for a specific operation. Any sale, lease, transfer or assignment of the use or operation for which the FSE waste discharge permit is issued shall require a new control mechanism. Any new or changed conditions of use or operation may also require a new control mechanism.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

The public works director may revoke any FSE waste discharge permit issued to any FSE found to be in violation of the requirements of this chapter or for any of the following:

A. Failing to comply with the conditions of the FSE waste discharge permit;

B. Failing to install any required grease control device as required by the FSE waste discharge permit;

C. Failing to comply with the reporting or pretreatment requirements or pretreatment device maintenance as required by the FSE waste discharge permit;

D. Changing conditions of operation or use of an FSE;

E. Failing to comply with a notice of violation, administrative or civil order or any other provision of this Code;

F. Falsifying information in a FSE waste discharge permit application, making false representations or submitting false documents, reports or logs to the city;

G. Refusing to allow inspections during normal business hours or after hours if emergency conditions exist such as an overflow or suspected overflow;

H. Interfering with an inspection or the sampling authorized pursuant to this chapter; or

I. Causing or contributing to sewage system blockages or sewage system overflows or failing to address the conditions leading to more than one overflow event from a private system within a twelve-month period.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

Food service establishments shall maintain records of grease control device cleaning, maintenance and grease removal and report on such maintenance to the city as requested. The public works director may require the FSE to provide results of periodic measurements of its discharge which may include chemical analysis of oil and grease content.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Generally. In accordance with subsection 13.08.790, food service establishments are required to install, operate and maintain an approved type and adequately sized grease interceptor necessary to maintain compliance with the objectives of this chapter. The grease interceptor shall be adequate to separate and remove FOG contained in wastewater discharges from food service establishments prior to discharge to the sewage system. Fixtures, equipment, and drain lines located in the food preparation and clean up areas of food service establishments that are sources of FOG discharges, including but not limited to three-compartment sinks, scullery (preparation) sinks, floor drains, mop sinks along a cook line, prewash sinks at dishwashing stations, shall be connected to the grease interceptor.

B. Plan review.

1. Prior to installing a grease interceptor, copies of detailed facility proposed grease interceptors, pretreatment facilities, spill containment facilities, sand operating procedures, prepared by a licensed and registered professional engineer, shall be submitted to the public works director, together with a fee established by resolution of the city council. Facility plans shall also include site plans, floor plans, mechanical and plumbing plans, and details to show all wastewater plumbing, spill containment, and appurtenances by size, location, and elevation. The review of the plans and procedures shall in no way relieve the user of the responsibility of modifying the facilities or discharge, and to meet the requirements of this article or any requirements of other regulatory agencies.

2. No food service establishment or other identified user shall be constructed except according to plans and specifications approved by the public works director.

3. Approved plans and specifications shall not be changed or altered without written approval by the public works director.

C. This section shall apply to:

1. New construction of food service establishments. New construction of food service establishments shall include and install grease interceptors prior to commencing discharges of wastewater to the sewage system.

2. Existing food service establishments.

a. Existing food service establishments which the public works director determines may cause or contribute to sanitary sewage system overflow, increased maintenance of the sewage system, treatment costs, treatment capacity issues, or other similar challenges shall install, operate and maintain a grease interceptor within one hundred eighty days of formal notice from the public works director to install such a grease interceptor.

b. Existing food service establishments undergoing remodeling or a change in operations as defined in section 13.08.[670], or food service establishments that change ownership, shall install a grease interceptor, unless the public works director grants a variance or waiver in accordance with section 13.08.[780].

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Variance from grease interceptor requirements. A variance from the grease interceptor requirements to allow alternative pretreatment technology that is, at least, equally effective in controlling the FOG discharge in lieu of a grease interceptor may be granted to food service establishments demonstrating that it is impossible or impracticable to install, operate or maintain a grease interceptor. The public works director determination to grant or revoke a variance will be based on, but not limited to, evaluation of the following conditions:

1. There is no adequate space for installation and/or maintenance of a grease interceptor.

2. There is no adequate slope for gravity flow between kitchen plumbing fixtures and the grease interceptor and/or between the grease interceptor and the private collection lines or the public sewer.

3. The food service establishment can justify that the alternative pretreatment technology is equivalent or better than a grease interceptor in controlling its FOG discharge. In addition, the food service establishment shall be able to demonstrate, after installation of the proposed alternative pretreatment, its effectiveness to control FOG discharge through downstream monitoring of the sewage system, for at least three months, at its own expense. A variance may be granted if the results show no visible accumulation of FOG in its lateral and/or tributary downstream sewer lines.

B. Conditional waiver from installation of grease interceptor. A conditional waiver from installation of a grease interceptor may be granted for food service establishments that have been determined to have negligible FOG discharge and insignificant impact to the sewage system. The public works director's determination to grant or revoke a conditional waiver shall be based on, but not limited to, evaluation of the following conditions:

1. Quantity of FOG discharge as measured or as indicated by the size of food service establishment based on seating capacity, number of meals served, menu, water usage, amount of on-site consumption of prepared food and other conditions that may reasonably be shown to contribute to FOG discharges.

2. Adequacy of implementation of best management practices and compliance history.

3. Sewer size, grade, condition based on visual information, FOG deposition in the sewer by the food service establishment, and history of maintenance and sewage spills in the receiving sewage system.

4. Changes in operations that significantly affect FOG discharge.

5. Any other condition deemed reasonably related to the generation of FOG discharges by the public works director.

C. Application for waiver or variance of requirement for grease interceptor. A food service establishment may submit an application and fee in an amount established by resolution of the city council, for waiver or variance from the grease interceptor requirement to the public works director. The food service establishment bears the burden of demonstrating, to the public works director's reasonable satisfaction, that the installation of a grease interceptor is not feasible or applicable. Upon determination by the public works director that reasons are sufficient to justify a variance or waiver, the permit will be issued or revised to include the variance or waiver and relieve the food service establishment from the requirement.

D. Revocation of waiver or variance. A waiver or variance may be revoked at any time when any term or condition for its issuance is not satisfied or if the conditions on which the waiver was based change so that the justification for the waiver or variance no longer exists.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. The installation of a proper grease interceptor shall be the responsibility of the person who applies for the connection and the person whose operations cause or contribute to the necessity for a grease interceptor.

B. Grease interceptors shall be installed, utilized, and properly maintained for continuous and efficient operation at all times and at the expense of the user.

C. The public works director written approval of the type, capacity and construction of all grease interceptors is required prior to installation.

D. A common grease interceptor shared by multiple businesses may be utilized only if specifically authorized by the public works director and upon evidence of legal operating and maintenance agreements between the involved property owners.

E. Grease interceptors no longer in use shall be abandoned in accordance with the plumbing code.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Grease interceptors for food service establishments shall be sized and designed in compliance with the plumbing code, unless otherwise specified herein.

B. Other factors that may influence the design include, but shall not be limited to, the following:

1. The type of facility (such as a restaurant, bakery, food processing factory, etc.);

2. The volume of the user's business or operation (such as number of meals served, number of seats, hours of operation, etc.);

3. The peak flow of process wastewater discharged to the collection system;

4. Size and nature of facilities (including kitchen facilities) based on size, type, number of fixtures, and type of processing or cooking equipment used;

5. The type of service provided or operation undertaken (such as dine-in meal service versus carry-out meal service);

6. The type of foods or other materials used in cooking, processing or manufacturing operations conducted within the facility;

7. The overall potential for grease-laden discharges;

8. The existence of devices, procedures or processes designed to minimize the amount of fats, oil or grease from entering the collection system;

9. The location of the facility, if it is located in a known problem area;

10. Any prior problems with the facility, such as blockages, violations, etc.

C. All grease interceptors shall be certified by the international association of plumbing and mechanical officers, or another listing agency approved by the public works director, and be installed according to the plumbing code.

D. All grease interceptors shall include an effluent sample box of a type and size approved by the public works director.

E. Inspection by the public works director, or an authorized inspector, of installed grease interceptors and piping prior to backfilling is required. Piping shall meet the requirements of the plumbing code.

F. Grease interceptors shall have a sanitary tee located inside the sample box on the discharge side of the sample box.

G. Grease interceptors shall have a cleanout installed after the sample box on the sewer lateral and at intervals required by the plumbing code.

H. All manholes and sample boxes are to be installed a minimum of one-half inch above the finished grade with a concrete collar a minimum of eighteen inches around the manhole and sample box lids.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Any user who is required by the public works director or this article to install or operate a grease interceptor shall be required to adequately maintain the grease interceptor at the user's expense, so that the grease interceptor is in proper working order at all times. Maintenance shall include the complete removal of all contents, including floating materials, wastewater, sludge and solids. Decanting or discharging of removed waste back into the grease interceptor from which the waste was removed or into any other grease interceptor, for the purpose of reducing the volume to be hauled is prohibited.

B. Grease interceptors shall be cleaned out by a permitted waste hauler as necessary to assure that the grease interceptor will operate as designed at all times or as otherwise specified by the public works director.

C. A maintenance log indicating each pumping of a grease interceptor for the previous twelve months and any other pertinent information shall be maintained by each food service establishment. This log shall include, but not be limited to, date, time, amount pumped, hauler, and disposal site, and the log shall be kept in a conspicuous location for inspection by the authorized inspector during normal business hours.

D. All users shall sign a waste manifest form before having a waste load transported by a permitted hauler. The user shall also keep copies of the manifest form for a period of at least three years, and make all manifest records available for inspection by the public works director during normal business hours.

E. All waste removed from a grease interceptor shall be disposed at a facility permitted by an applicable regulatory agency to receive such waste. The pumpage shall not be returned to the sewage system or manhole, any private wastewater system or storm drains.

F. All grease interceptors shall be located so as to be readily and easily accessible for cleaning, inspection and removal of intercepted waste.

G. Any fixture connected to a grease interceptor shall have a secured food strainer of such integrity to withstand daily operational usage.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Within one hundred eighty days of formal notice from the public works director that the FSE may cause or contribute to sanitary sewage system overflow, increased maintenance of the sewage system, treatment costs, treatment capacity issues, or other similar challenges, food service establishments shall install a grease trap in the waste line leading from drains, sink, and other fixtures or equipment where grease may be introduced into the sewage system in quantities that can cause blockage.

B. Sizing and installation of grease traps shall conform to the plumbing code.

C. Grease traps shall be maintained in efficient operating condition by removing accumulated grease on a daily basis.

D. Grease traps shall be maintained free of all food residues and any FOG waste removed during the cleaning and scraping process.

E. Grease traps shall be inspected periodically to check for leaking seams and pipes, and for effective operation of the baffles and flow regulating device. Grease traps and their baffles shall be maintained free of all caked-on FOG and waste. Removable baffles shall be removed and cleaned during the maintenance process.

F. Dishwashers and food waste disposal units shall not be connected to or discharged into any grease trap.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Generally. All food services establishments shall implement best management practices in their operations to minimize the discharge of FOG to the sewage system. This may include kitchen practices and employee training on practices that minimize FOG discharge. At a minimum, best management practices shall include the requirements of this section.

B. Drain screens.

1. Drain screens shall be installed on all drainage pipes in food preparation areas for existing food service establishments within one year after the effective date of this article.

2. Within one year after the effective date of this article, drain screens shall be installed on all drainage pipes in food preparation areas for all new food service establishments deemed by the public works director to generate grease.

C. Waste cooking oil.

1. All waste cooking oil shall be collected and stored properly in recycling barrels or drums. Such recycling barrels or drums shall be maintained appropriately to ensure they do no leak.

2. Licensed haulers or an approved recycling facility shall be used to dispose of waste cooking oil.

D. Food waste. All food waste shall be placed in enclosed plastic bags and disposed of directly into the trash or garbage, and not in sinks.

E. Employee training.

1. Food service establishments shall train all employees within one year after the effective date of this article, and twice each calendar year thereafter, on the following subjects:

a. How to "dry wipe" pots, pans, dishware and work areas before washing to remove grease;

b. How to properly dispose of food waste and solids in enclosed plastic bags prior to disposal in trash bins or containers to prevent leaking and odors;

c. The location and use of absorption products to clean under fryer baskets and other locations where grease may be spilled or dripped;

d. How to properly dispose of grease or oils from cooking equipment into a grease barrel or drum without spilling.

2. Training shall be documented and employee signatures retained indicating each employee's attendance and understanding of the practices.

3. Training records shall be available for review at any reasonable time by an authorized inspector.

F. Maintenance of kitchen exhaust filters. Kitchen exhaust filters shall be cleaned as frequently as necessary to be maintained in good operating condition, but in no event less than one time per month.

G. Kitchen signage. All best management practices shall be posted conspicuously in the food preparation and dishwashing areas at all times.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. The public works director may require a food service establishment to construct and maintain in proper operating condition at the food service establishment's sole expense, monitoring facilities and practices.

B. The public works director may require a food service establishment to inspect and sample wastewater discharges of any food service establishment to ascertain whether the intent of this chapter is being met.

C. The public works director may require the food service establishment to submit waste analysis plans, contingency plans, and meet other necessary requirements to ensure proper operation and maintenance of the grease control device or grease interceptor and compliance with this chapter.

D. No food service establishment shall increase the use of water or in any other manner attempt to dilute a discharge as a partial or complete substitute for treatment to achieve compliance with this chapter or any order.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)

A. Violation. No person shall violate any provision or fail to comply with any of the requirements of this article. Any violation or failure to comply with the requirements of this article shall be a violation of this chapter.

B. Public nuisance. Any violation or failure to comply with the requirements of this article shall constitute a public nuisance. The city attorney is authorized to commence necessary proceedings provided by local or state law to abate, remove and enjoin such public nuisance.

C. Enforcement. The public works director and city manager may enforce any violation of the requirements of this article in accordance with article 8 of this chapter.

(Ord. No. 270-25, § 1(Exh. A), 5-21-2025)