Fats, Oils, and Grease (FOG) program

FOG refers to fats, oils, and grease, which are commonly found in such things as meat fats, lard, cooking oil, shortening, butter and margarine, food scraps, baked goods, sauces and soups, and dairy products.

When FOG is poured down the drain, it solidifies and sticks to the insides of sewer pipes (both on your property and in the collections system), causing obstructions and eventual blockages. Once these blockages are formed, they can cause sewer overflows in which raw sewage enters the streets, storm drains, streams, businesses, yards, and even homes.  Such spills pose a risk to public health, adversely affect aquatic life, and are costly to clean up.

To prevent problems, here are tips for getting rid of leftover cooking grease:

• Minimize the use of excess cooking oils and grease when cooking or frying.
• Never pour grease down your sink drain, toilet, or garbage disposal.
• Place leftover grease into containers with lids, such as jars, and place them into a trash receptacle for pick up on trash day.
• Mix oils with absorbent materials, such as coffee grounds, put it in a lidded container and dispose with the trash.
• If cleaning a greasy pan, pour grease into a container and wipe excess grease from the pan with paper towels. Place the towels into the trash.
• If using a deep fat fryer, mix oils with absorbent material, such as cat litter, or soak up excess oil with newspaper and put it into the trash.

The Irvine Ranch Water District (IRWD) maintains the public sewer system serving your business and is required under state law to implement a comprehensive fats, oils, and grease (FOG) control program to prevent the discharge of FOG into the sewer system. FOG from restaurants or other food service establishments (FSEs) is a major cause of sewer line blockages and spills. The sewer spills often enter the stormwater drain system and waterways, becoming a significant cause of pollution in our waterways and ocean.

IRWD FOG Program review of Food Service Establishment plans is required to ensure that any new or modified facilities meet current FOG Program rules and regulations.

A grease interceptor is required if your establishment is: 1) new construction of a food service establishments, 2) an existing food service establishments undergoing a change in ownership, 3) an existing food establishments undergoing a change in operations, or 4) an existing food service establishment undergoing a remodel that includes under-slab plumbing, increased seating, increased kitchen area, or changes to the size or type of food preparation equipment.

Grease interceptors’ sizing is based on the drainage fixture units (DFU) connected to the grease interceptor, pursuant to the current California Plumbing Code (CPC), table 1014.3.6.

All potential grease-bearing fixtures and drains (cooking equipment drains, pot sinks, 3-comp sinks, mop sinks, dishwasher pre-rinse sinks, prep sinks, floor sinks, floor drains) in the food preparation, cooking, and cleanup areas of the facility are required to be connected to the grease interceptor.

The drainage from automatic dishwashers should not be connected to the grease interceptor (Note: the dishwasher pre-rinse sink must be connected to the interceptor).

The grease interceptor configuration must provide access for maintenance and inspection of the Inlet, Outlet, and Baffle tees and should include a sample box. Depending on the grease interceptor size and manufacturer, the grease interceptor may require three (3) access openings (excluding the sample box) to provide the required access. You should consult with your interceptor manufacturer to identify a grease interceptor configuration that meets these requirements.

We make every effort to review and process your plans as quickly as possible, and plan reviews are typically completed within 10 business days.

Yes. Soon after your facility begins operations, an IRWD FOG inspector will conduct an inspection of your facility to assist you with your understanding of the Program. Routine FOG inspections are then conducted on a regular basis to ensure continued compliance with the FOG Program rules and regulations.