Food Service Establishments

FOG survey notification 2016

The Fats, Oils and Grease (FOG) Program is a compliance program for food service establishments producing food for the public such as, coffee shops, ice cream shops, supermarkets, limited and full service restaurants, to name a few. 
  
HOW DOES THIS PROGRAM AFFECT MY FOOD ESTABLISHMENT?
The program requires grease control equipment, regular maintenance and enforcement penalties if grease control equipment is not sufficient or not maintained properly.
---Adequate grease control equipment installed
---Regular, recorded maintenance is required

WHAT TO EXPECT?

During your Health inspections and at random inspections, you will be asked to provide records of maintenance on your grease control equipment. If you are found to be in violation, you will be required to address concerns identified.  

If you have concerns or questions City staff is ALWAYS available to help in working with your business to meet the requirements.
  
HOW DO I BECOME OR STAY COMPLIANT WITH THE PROGRAM?
Existing establishments: Must have adequate grease control equipment, perform regular maintenance, and keep record of maintenance.
New establishments: Must meet minimum equipment standards set by the City's Code of Ordinance. 
        1. When seeking a BUILDING PERMIT, City staff will work with you to ensure all requirements
            are met through the review of your proposed menu, kitchen equipment and kitchen layout. 
        2. When seeking a BUSINESS LICENSE, City staff will inspect your existing or installed Grease
            Control Equipment and verify maintenance requirements.  
                     

WHEN DO I CLEAN MY GREASE CONTROL EQUIPMENT?

TYPE OF GREASE CONTROL
EQUIPMENT

DESCRIPTION/LOCATION

MAINTENANCE NEEDS*

Grease Interceptors

Often buried externally, higher capacity

Must be fully pumped out quarterly

Passive Style Interceptors

Under counter/3-basin washing sink area

Must be pumped monthly but depending on size, could be as often as weekly.

Automatic Grease Removal Units (ARGU)

Under counter/3-basin washing sink area

Must have daily inspection, pumped out
quarterly. DAILY maintenance required with proper disposal of collected FOG

*maintenance needs should be based on 25% rule and therefore could require more frequent maintenance based on amount of F.O.G. generated
ENFORCEMENT OF F.O.G PROGRAM
Beginning July 1, 2016, food service establishments are required to have and maintain adequate grease control equipment. If maintenance or equipment is inadequate, it may be necessary to upgrade existing equipment or increase cleaning frequency.
 
RESOURCES FOR FOOD SERVICE ESTABLISHMENTS
Frequently Asked Questions
Food Service Establishment Factsheet
Recyclable (Yellow) Grease Log 
Grease Removal Equipment (GRE) Log
National Restaurant Association F.O.G. Toolkit
 "NO GREASE IN SINKS" POSTER