Restaurants

Any substance that enters a storm water system that is not stormwater is an illicit (or illegal) discharge. Restaurants can be a significant source of illicit discharges into storm water systems and our state’s waterways.

Sewer systems and storm water conveyance systems are not connected. Sewer water gets treated at a wastewater treatment facility. In contrast, everything that washes into the storm water conveyance network flows untreated directly into our creeks, lakes, rivers, and eventually our coastal areas.

Water quality impacts every citizen and the environment. You can make a difference by preventing illicit discharges and incorporating appropriate practices into your restaurant’s daily routines.

Please contact your local government if you have any questions about how to ensure that your business doesn’t have a negative impact on local water quality.

Restaurant Best Practices

Dispose of waste properly:

  • Identify the storm drains near the restaurant. Make sure your employees know that they are not to dump anything into them.
  • Dispose of grease, concrete, paints, chemicals, dirt, and debris properly. (Contact your local waste management office if you are not sure what proper disposal is.) Do not allow these pollutants to enter the storm water conveyance network.
  • Connect all sink drains to the sewer system to prevent grease and liquid waste from entering the storm drainage network.
  • Establish and use an adequately sized grease containment system. Train new employees on its proper use and maintenance.
  • Fats, oils, and greases from food preparation and food waste may be recyclable in your area. (Some communities are treating this waste product as a renewable resource by converting it into biodiesel!)

Prevent accidental contamination:

  • Clean up spills using dry, absorbent materials. Unless the spill was hazardous, dispose of these wastes with other solid wastes in the on-site dumpster.
  • Keep dumpsters covered and store materials in a secure, dry place to prevent seepage and spillage.

Remember the 3 C’s:

Control – Prevent materials and debris from entering storm drains via procedural methods or “good housekeeping.”

Contain – Isolate work areas to prevent discharges from leaving the site. Wash restaurant equipment inside the restaurant and dispose of washwater in sinks that drain to the sewer system.

Capture – Do not let waste water leave the site by any means except a plumbing drain.

Additional Resources

Inspection checklists can help you determine if you have any illicit discharges, with corrective actions:

Additional water quality guidelines for restaurants: