Code of Practice


The Food Services Code of Practice is a regulation for the proper management of wastes such as fats, oils and grease, keeping them from going down the drain into the sanitary sewer system. Food Services are abundant throughout the Capital Region. Some 1,200 to 1,500 businesses in this area are involved in the preparation, packaging, shipping, sales or serving of food. Food services can generate a variety of by-products and recoverable wastes in their operations, including substances such as fats, oils and grease (FOG).

Why are fats, oils & grease a concern in our environment?

Fats, oils and grease (FOG) can plug sewer lines and foul sewage pump and lift stations. This problem is particularly evident in areas where there are concentrations of food service sector businesses, including bakeries, butcher shops, grocery stores, institutional kitchens, restaurants, delis and fast food outlets. Plugged sewer lines can result in sewer overflows, a serious health and environmental concern, and necessitate significant maintenance and cleanup costs. If FOG exits the sewer system it may cause harm to the marine receiving environment.

What can a food service provider do?

Food Service Providers that discharge non-domestic wastewater to the sanitary sewer system must follow the Code of Practice requirements to prevent the discharge of prohibited and restricted wastes into the sanitary sewer system.

  • Code of Practice for Food Services Operations (PDF)
  • Install a properly sized grease interceptors (Schedule I, Sections 2.12 - 2.13 A-E)
  • Ensure appropriate fixtures are connected to the grease interceptor (Schedule I, Section 2.7 A-G)
  • Install a monitoring point (Schedule I, 2.22 A-D)
  • Properly maintain the grease interceptor (Schedule I, Section 2.4) (service providers directory)
  • Keep complete maintenance records of the grease interceptor (Schedule I, Section 3.0)
  • Avoid use of enzymes, bacteria, solvents, chemical agents, hot water or other means to move grease through a grease interceptor.

Waste Discharge Assessment Form for Food Service Operations

CRD member municipalities assist in identifying potential dischargers to their sanitary sewer systems by requesting that businesses that apply for licenses, make new connections to sewer or change their operations complete and submit a Waste Discharge Assessment form to the program.

Create an Environmentally Sustainable Business

The guide book also contains a number of helpful tips to increase your water efficiency and practice conservation. Information is also available on rebates for energy efficient appliances, tips for inspection, recycling, composting and spill prevention and response. By taking steps to reduce energy and water consumption in your establishment you will do a world of good for the environment.

Read the Regulations

The Code of Practice for Food Services, developed under the sewer use bylaw, gives a detailed description of the regulations that these businesses need to follow.

Code of Practice

Useful Documents

Guide Book

Maintenance Log

Kitchen Equipment Cleaning

Plumber's Guide

What are prohibited & restricted wastes?

Read the list of prohibited and restricted wastes, including details on maximum allowable concentrations.