city-services

Sewer Services

Infrastructure:

The sewer infrastructure in Morden was installed in the 1940’s. The majority of the old lines are predominately concrete and vitrified clay. The City is spending $250,000 per year on relining these older sewer lines.

Treatment:

Morden’s sewage is treated through a six cell lagoon system.

How can you help?

Keep Fat, Oil and Grease out of the Sewer System

How do fat, oil and grease cause sewer blockages?

When warm fats, oils, and grease are washed down the sink or toilet into the plumbing system they cool, harden and stick to the inside of sewer pipes (both private sewer lines in your home and City sewers under the streets). Over time, the grease will build up and can block the entire pipe.

Where do fat, oil and grease come from?

They often are a result of cooking and can be found in meats, fats, lards, cooking oil, shortening, butter and margarine, food scraps, baking goods, sauces, salad dressings and dairy products.

What is the result of fat, oil and grease build-up in the sanitary sewer systems?

You may think that once it’s gone down the drain, it simply washes away and is gone for good. But that’s not the case. Fat, oil and grease can build up in your pipes, causing blocked sewers which can lead to problems, such as;

  • Overflowing of raw sewage into your home, business or neighbouring property, causing basement flooding – an expensive unpleasant clean-up.
  • Contact with disease-causing organisms.
  • A raw sewage overflow into parks, yards, streets and the creek.
  • An increase in operation and maintenance costs to clean and repair damaged sewer pipes.

What can you do to help prevent sewer system blockages?

  • NEVER pour grease down sink drains or into toilets.
  • DO NOT use commercial additives, such as detergents, bacteria and enzymes that claim to dissolve grease. They only move grease down the line and cause problems further down the pipe.
  • DO put basket/strainers into sink drains to catch food scraps and other solids. Empty the drain basket/strainer into the gargage bin.

What should you do with your fat, oil and grease?

  • Let the grease cool and harden, then scrape it and food scraps from trays, plates, pots and pans, utensils, grills and cooking surfaces into your bin.
  • Small volumes of liquid cooking oil can be placed into the bin as long as the oil can be absorbed by the other organic materials or paper towels.
  • Larger amounts should be collected into a sealed container labelled ‘cooking oil’ and can be dropped off at the Household Hazardous Waste Day (HHW) each year.

What restaurant owners and employees need to know.

As a restaurant owner or employee, you have many responsibilities – one of them is to do your part to help maintain the sewer system. The Town of Morden requires all commercial, industrial and institutional food facilities to dispose of fats, oils, and grease properly and to install and maintain a proper interceptor (also known as a ‘grease trap’) on appropriate plumbing fixtures.

Why is a grease trap important?

When warm fats, oils and grease make their way into the plumbing system, over time they build up and cause a number of problems. These include blocked sewers which can lead to a sewage backup into your business, neighbouring property or even local rivers. Blocked sewers can also lead to increased vermin and contact with disease-causing organisms, all of which pose serious health risks to anyone working in or visiting the restaurant – and can ultimately lead to a temporary or permanent closure of the restaurant by Public Health.

Cleaning your grease trap.

Grease traps should be serviced and cleaned before the depth of the grease and solids exceeds 25% of the liquid volume of the grease trap. For the best operation, the grease trap should be serviced at least once every four (4) weeks.

  • Hire a licensed waste hauler who can service grease traps.
  • A schedule should be established to have the unit serviced on a regular basis with a detailed record log of the cleaning for inspectors to view.

DO’S AND DON’TS OF PROPER GREASE MANAGEMENT

DOS

  • Train all staff in proper waste management
  • Start a grease trap cleaning log.
  • Prevent solid foods such as leftovers and coffee grounds from entering the drain.
  • Place a strainer on all sink drains.
  • Remove all solid grease build-ups from processing equipment.
  • Collect excess grill and frying grease and put it into the waste grease bin for recycling.
  • Clean up grease spills using an absorbent material (e.g. cat litter) and place in the dry garbage bin.
  • Connect any fixture or drain that discharges wastewater containing oil and grease to the grease trap, including floor drains, sinks for washing dishes, drains serving self-cleaning exhaust hoods and cooking equipment.
  • Consider connecting a dishwasher to its own greast trap.

DON’TS

  • Do not use commercial additives, such as detergents, solvents, bacteria and enzymes that claim to dissolve grease.
  • Do not use hot water or other methods that would facilitate the passage of oil and grease through a grease trap.
  • Do not discharge garbage that has been through a grinder down a drain; in addition to grease problems, it may cause your waste levels to be too high.
  • Do not connect the following to the grease interceptor: food processors, toilets, urinals and hand sinks.
  • Do not discharge anything into the storm sewer outside. It is meant only as a passage way for rainwater or melted snow to the nearest creek, river or lake.