By Patronya Brogdon, Environmental Health Specialist 4
So, you’ve found the perfect location for your restaurant nestled in a quaint little town outside the hustle and bustle of the big city. Sounds perfect! But have you considered where the location’s wastewater will go? It may be one of the last things that comes to mind when running a restaurant but if you are in a rural community (and sometimes even in suburban settings), the chances of not being able to connect to a public sewer system may be inevitable.
Public sewer systems are managed and operated by the local city or county water utility,and they will be the ones to determine if your restaurant can connect to a public sewer system (if you’re not already connected). If you are able to connect, you may also need to install a grease trap to intercept the fats, oils, and grease associated with most food preparation. If your restaurant is already connected to a public sewer system, your local water utility will determine if your exsiting grease trap is large enough, or if you don’t already have one, what size grease trap will need to be installed to handle your wastewater demand.
If a public sewer system is not available, the only other option for wastewater disposal is an on-site sewage management system, or in other words, a septic system (a septic tank and drainfield lines). If it’s determined that your facility is served by a septic system, you would need to contact your local Environmental Health office to determine if it’s properly designed for your restaurant. Once evaluated, you will know if the septic system will meet the wastewater needs of your restaurant, and if it’s undersized, you will know what needs to be done to assure it meets your wastewater demands. If modifications do need to be made to your septic system, contact your local Environmental Health office to make sure that any repair work is being done by a state certified installer and that the project is properly permitted before the contractor gets started. Once the septic system modification is completed, the work will be inspected by an Environmental Health Specialist, and you’ll be one step closer to obtaining your food service permit. If you know that a location you’re considering uses a septic system, it would be best to research this information prior to signing a lease since possible modifications to the septic system could be a significant added cost you or the property owner.
Once you’re open for business, don’t forget to have your septic tank pumped by a state certified pumper and your grease trap cleaned out on a routine schedule. Much like changing the oil in your car, routine maintenance will extend the life of your septic system and help you avoid much more expensive repairs down the road!
Cobb & Douglas Environmental Health Blog 