City and State regulations require food and beverage service establishments (including, but not limited to, bakeries, brewpubs, coffee shops, commercial kitchens, donut shops, groceries and markets, hotels, meat processors and restaurants) to install grease interceptors in all new construction; renovations; and where applicable, changes in tenancy or ownership.
In addition to the 2013 changes in the Oregon Plumbing Specialty Code, the Bureau of Environmental Services (BES) updated the Fats, Oils and Grease rules (FOG) Administrative Rules (ENB 4.26) to ease maintenance and improve the effective operation of grease interceptors; provide clear language for when a sampling location is required; and require all special site conditions and circumstances to be evaluated equally through a variance process.
The FOG Administrative Rules, which went into effect October 1st, 2013, include the following updates that could affect the kitchen and/or manufacturing area design and will need to be included in the informational review application proposal that is submitted with the permit to BES:
- Grease interceptor riser depth must be no greater than 12 inches (prior to October 1st the maximum riser depth was 36 inches). For the purposes of these FOG rules, riser depth is the distance between the floor or ground surface to the top surface of the grease interceptor
- An approved sampling access point is required for grease interceptor installations with a cumulative capacity of 500 gallons or greater;
- There is no longer a definition of or an exemption provided for single service kitchens. Special site conditions, processes, and circumstances are now evaluated through a variance process.
For further information on how these updates may affect your plan and informational submittal, please contact BES Pollution Prevention Plan Review at 503-823-7122. Learn more about Cut Through the FOG at http://www.portlandoregon.gov/bes/54538 or call 503-823-7093.