The City of Chula Vista is responsible for the operation and maintenance of public sewers and wastewater facilities that serves homes, industries and commercial establishments. 

As part of the City's efforts to maintain the sewer lines clear of blockages, it has developed a comprehensive program to reduce the discharge of fats, oils, and grease (FOG) to the sewer system.  FOG buildup in the sewer lines restrict flow in the pipes causing sewage to overflow into the environment.  FOG also interferes with the operation of the sewage pumping stations resulting in increased maintenance costs.

The FOG Control Program is responsible for the permitting and compliance-monitoring of food establishments to control the discharge of grease into the wastewater collection system. The program also conducts investigations to determine sources of grease-related sewer main blockages. The Industrial Wastewater Permit for Food Establishments (also called “FOG Permit”) ensures that the facilities install the appropriate grease-removal equipment designed to trap cooking fats, oils and grease before it enters the wastewater system.

The FOG Control Program also performs plan checks for new, remodel and retrofitted facilities and undertakes special inspections when a sewer spill caused by grease occurs.  If you need more information about grease removal equipment, please call (619) 476-2314 or email FOG@chulavistaca.gov.

Food Establishments

All food establishments shall install a grease pretreatment device in the waste line leading from the food preparation area, or from sinks, drains, appliances and other fixtures or equipment used in food preparation or cleanup, to where grease may be introduced into the sewerage system.  Such grease pretreatment devices shall be installed to remove grease from wastewater and shall be maintained in efficient operating condition by periodic removal of the accumulated grease.  No such collected grease shall be introduced into any drainage piping or public sewer.

To be in compliance with the City's requirements you need to:

1. Obtain an Industrial Wastewater Discharge Permit for Food Establishments ("FOG Permit")

Permitting (enrollment) is required*. 

Enrollment is easy, go to City of Chula Vista, CA - FOGregister

or, 

Scan the QR code using the camera on your mobile device

SwiftComply is a software system that allows you to upload your grease control device maintenance documents directly to the City of Chula Vista database.  It does not cost you anything to enroll with SwiftComply and it is more convenient.

If you have questions about enrollment or maintenance records uploads, please contact:

✉ hello@swiftcomply.com     ☎ (619) 304-6022

2. Keep Maintenance Logs and Service Records of the Grease Removal Equipment

Maintain Grease Removal Equipment in efficient operating condition by periodic removal of the accumulated grease and solids.  Grease Removal Equipment Maintenance Logs must be kept on premises for a period of no less than three (3) years, or upload your documents to the SwiftComply website for the City of Chula Vista.

By using SwiftComply, you are going to be able to upload to the website your maintenance and service records that the City could access to verify your business is following the Municipal Code requirements.

For an example of a Maintenance Log, click here

Reporting the maintenance of your grease removal equipment is required*.  If you have a contract with a grease removal company, the company can upload the maintenance records to SwiftComply on behalf of your food establishment.

NOTE: If you are a Grease Removal Company, you can create your free account in SwiftWorks using the RQ Code shown at the right,

or click the link: SwiftWorks

3. Implement Best Management Practices (BMPs)

Best Management Practices (BMPs) are activities and procedures that all food establishments and restaurants must follow to prevent or reduce the introduction of FOG (Fats, Oils and Grease) in the sewer system.What are some of the BMPs that I can Implement in by Business?

• Routinely train all staff on BMPs.
• Post “No Grease” signs above sinks and on the front of dishwashers.
• Collect and recycle waste cooking oil.
• “Dry wipe” / scrape grease from pots, pans, and kitchen equipment before washing, put into grease container.
• Maintain a routine cleaning schedule for grease traps and interceptors (minimum of 3 months).
• Keep a maintenance log and all service records.
• Cleaning up grease or other food spills, use absorbents such as cat litter or paper towels before moping.
• Do not use soaps, emulsifiers or solvents other than typical dish washing detergents.

 4. Have a Training Program

Teach employees about proper disposal of fats, oils, and grease materials and what to do in a case of a sewer spill.  

Recommended Fats, Oils and Grease Poster for Food Establishments click here.

For an example of a Handout click here.

Grease Pretreatment Devices

What is a Grease Pretreatment Device and does my Business Needs One?

Any establishment that handles any type of food should install a grease pretreatment device.  Even small food service providers like coffee shops who serve products with dairy should install a grease pretreatment device to keep FOG from going down the drain. Typically, food establishments have either a Hydromechanical Grease Interceptor or a Gravity Grease Interceptor.

A Grease Pretreatment Device or a Grease Removal Device (GRD) is a hydromechanical grease interceptor that automatically removes non-petroleum fats, oils and grease (FOG) from the interceptor, the control of which are either automatic or manually initiated.  

Hydromechanical Grease Interceptors (HGI), also commonly known as "grease traps" are usually smaller.

Example of Hydromechanical Grease Interceptors

Gravity Grease Interceptors (GGI) are generally bigger than HGIs and are typically installed in the parking lot. 

  Example of Gravity Grease Interceptors

Regardless of the type of grease pretreatment device, both grease interceptor devices must be sized per the latest City–adopted edition of the California Plumbing Code.  For the sizing of a hydromechanical grease interceptor, use a one-minute drain period when determining the flow rate generated by the business.  

It is important to property size the grease interceptor, using the appropriate calculation methodology to account for flow, food type and quantity (e.g. total fixture discharge flow and total FOG discharge load), please reference the California Plumbing Code for additional details. If your food establishment has a smaller grease pretreatment device, but it is producing large quantities of fats, oils and grease, it will require more frequent cleaning and increasing the maintenance cost in the long run.  Without proper maintenance of the pretreatment device, grease or sewage may spill putting the business at risk for violation.

The location of the installation of grease traps/interceptors must follow both the City of Chula Vista and the County of San Diego Department of Environmental Health, Food and Housing Division (DEH) requirements.  The link is provided as a courtesy, please coordinate directly with the County for current requirements. 

*Please note that Chula Vista's City Engineer has final approval authority.

Availability of the 2019 California Plumbing Code and 2022 California Building Standards Code

The 2022 edition of Title 24 may be purchased from the following publishers:

• International Code Council (ICC)

  ICC Online Store: shop.iccsafe.org

  Telephone: ICC Store (800) 786-4452

• International Association of Plumbing and Mechanical Officials (IAPMO)

IAPMO Online Store: www.iapmomembership.org

Telephone: (909) 472-4208

How often do I have to clean my Grease Pretreatment Device?

The frequency of the cleaning of the grease interceptor depends on the type and amount of food produced in the food establishment (minimum every 3 months).  Each establishment should determine a specific cleaning schedule that is right for their business. It is important to remember that implementing kitchen Best Management Practices (BMPs), such as scraping your plates, pots, and pans, will reduce the amount of FOG discharged into the device, decreasing the frequency of cleaning the equipment.

 An interceptor should be regularly maintained to meet the 1/4th Rule – This rule states that once 1/4th of your grease interceptor has been filled with fats, oils, grease, and solids (FOGS), it is time for a pump out.  This rule is standard practice.  Once your device is 1/4th full, it stops being effective and can lead to unpleasant odors, slow drainage in sinks, and clogs in your lines.  Also, we recommend reading the manufacturer’s specifications of your equipment to determine the capacity to retain FOGS.  We recommend that the food establishment work with the pumping company to establish a maintenance schedule that works for the business and helps it be in compliance with the City's requirements.

If you have more questions, please contact us at FOG@chulavistaca.gov.

What to do if I have a spill in my establishment?

• First, stop any spill at its source.  

• Do not clean up spills by hosing down wash water into the gutter or a storm drain.

• If the spill could enter a storm drain, protect the drain with sandbags, absorbent. rags, or a pile of dirt. You can temporarily seal the storm drain with plastic sheeting.

• Use granular absorbents (e.g. cat litter) to absorb the spill. Dry sweep and dispose of used absorbent in the garbage. If hazardous materials are spilled, the absorbent will likely have to be disposed of as hazardous waste.

•  If wet cleaning (including high-temperature or high pressure washing) is required, dry clean first and then mop (or if it is absolutely necessary, wash) and collect water.

•  Dispose of water in sink or other indoor drain, not the storm drain.

•  If a final rinse is necessary for health reasons, collect the rinse-water and dispose to sink or indoor floor drain. If outdoors, block storm drain before applying water.

•  Mop up or wet-vacuum water, and dispose to sink or in-door drain.

•  Do not use bleach or disinfectants if there is a possibility that the rinse water could flow to a street, gutter, or storm drain.

•  Have spill cleanup materials handy in dumpster and loading dock areas.  Inform your employees what to do and where the cleaning materials are stored.

•  If spill reaches the city's right-of-way (street, sidewalk, alley, etc.), or if spill reaches a sewer manhole or storm drain inlet, immediately notify City of Chula Vista Public Works Department at (619) 397-6000.  If the spill occurs when Public Works' offices are closed, please report the spill to the Police Department in the non-emergency line at (619) 691-5151.

  CONTACT NUMBERS IN CASE OF SPILL OVERFLOWING TO CITY'S RIGHT-OF-WAY

 What should I have in my Spill Response Kit?

Ready-made spill kits are available from different manufacturers, but you can assemble your own.  Spill Response Kits should contain instructions to follow in case of a spill, plugs, cloths, and one bag of absorbent material, rubber gloves, and a container of sealant.

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