Improper disposal of FOG from cooking creates problems for both business owners and City of Pleasanton maintenance crews if the sewer system plugs.
- Food service establishments (e.g., restaurants, commercial kitchens, hotels, etc.) must obtain a Wastewater Discharge Permit from the City that is good for three years. (The Wastewater Discharge Permit application can be found here. Go to PMC Section 15.44.020 for a complete list of FSEs.)
- Food service establishments must install either a grease interceptor or trap. (A variance must be granted by the City prior to the installation of a grease trap instead of an interceptor.)
- Grease interceptors shall be inspected at least monthly and maintained to ensure no collection system blockage but at a minimum once every two months.
- Grease traps shall be inspected and maintained no less than bi-weekly.
- Inspection/maintenance records shall be kept for at least two years and submitted to the City by 6/30 and 12/31 of each year. (A sample maintenance log is available here.)
- Use only a State-registered Transporter of Inedible Kitchen Grease to service your grease removal device.
Fats, oil and grease are present in many items. Cooking oils, condiments made with oils, meat juices and fat are examples.
Do not pour FOG down the drain. Doing so will clog sewer pipes.
- Place FOG in a disposable container and dispose of it in the garbage.
- Place all food scraps in the green waste recycling cart where they will be processed into rich compost material for gardening, landscaping and farming.
For more information, contact Scott Walker at firstname.lastname@example.org