The City of Chula Vista is responsible for the operation and maintenance of public sewers and wastewater facilities that serve homes, industries and commercial establishments. 

To protect the wastewater collection system and prevent sewer blockages, the City administers a Fats, Oils, and Grease (FOG) Control Program. The accumulation of FOG within sewer lines can restrict wastewater flow and contribute to blockages, which may result in sanitary sewer overflows and the release of wastewater into the environment. FOG accumulation can also adversely affect the operation and performance of wastewater pumping stations, resulting in increased maintenance requirements and associated costs.

The FOG Control Program is intended to minimize these impacts by reducing the introduction and accumulation of FOG within the wastewater collection system and supporting the continued safe, efficient, and reliable operation of the City’s wastewater infrastructure. It is responsible for administering permitting and compliance monitoring activities for food service establishments to prevent and control the discharge of FOG into the wastewater collection system. The Program also conducts investigations to identify and determine sources of grease-related blockages within the wastewater collection system. 

The Industrial Wastewater Discharge Permit for Food Establishments, also known as the “FOG Permit,” establishes requirements for food service establishments to install, operate, and maintain appropriate grease control devices. These devices are designed to capture and retain fats, oils, and grease generated during food preparation and related activities before such materials enter the wastewater collection system. The FOG Permit requirements are intended to reduce grease-related blockages, protect the integrity and capacity of the wastewater collection system, and support compliance with applicable wastewater discharge requirements. 

If you need more information about grease removal equipment, please call (619) 476-2314 or email FOG@chulavistaca.gov.

Food Establishments

All food establishments shall install a grease pretreatment device in the waste line leading from the food preparation area, or from sinks, drains, appliances and other fixtures or equipment used in food preparation or cleanup, to where grease may be introduced into the sewerage system.  Such grease pretreatment devices shall be installed to remove grease from wastewater and shall be maintained in efficient operating condition by periodic removal of the accumulated grease.  No such collected grease shall be introduced into any drainage piping or public sewer.

To be in compliance with the City's requirements you need to:

1. Obtain an Industrial Wastewater Discharge Permit for Food Establishments ("FOG Permit")

Permitting (enrollment) is required*. 

Enrollment is easy, go to City of Chula Vista, CA - FOGregister

or, Scan the QR code using the camera on your mobile device

SwiftComply is an online software system that allows businesses to electronically submit grease control device maintenance documents directly to the City of Chula Vista’s database.  Enrollment with SwiftComply is provided at no cost. Utilizing the system to submit required maintenance documents will facilitate a more efficient inspection process. 
Businesses are encouraged to used SwiftComply to submit applicable grease control device maintenance documentation in accordance with the City’s requirements. 

If you have questions about enrollment or maintenance records uploads, please contact:

✉ wastewater@chulavistaca.gov     ☎ (619) 476-2314

2. Keep Maintenance Logs and Service Records of the Grease Removal Equipment

Maintain Grease Removal Equipment in efficient operating condition by periodic removal of the accumulated grease and solids.  Grease Removal Equipment Maintenance Logs must be kept on premises for a period of no less than three (3) years, or upload your documents to the SwiftComply website for the City of Chula Vista.

Using SwiftComply, you can upload your maintenance and service records so the City can verify your business is following the Municipal Code requirements.

Example Maintenance Log (PDF)

Reporting on the maintenance of your grease removal equipment is required.  *If you have a contract with a grease removal company, the company can upload the maintenance records to SwiftComply on behalf of your food establishment.

NOTE: If you are a Grease Removal Company, you can create your free account in SwiftWorks using the RQ Code shown at the right,

or click the link: SwiftWorks

3. Implement Best Management Practices (BMPs)

Best Management Practices (BMPs) are activities and procedures that all food establishments and restaurants must follow to prevent or reduce the introduction of FOG (Fats, Oils and Grease) in the sewer system. These are some of the BMPs you can Implement in you Business:

• Routinely train all staff on BMPs.
• Post “No Grease” signs above sinks and on the front of dishwashers.
• Collect and recycle waste cooking oil, taking care not to spill if transferring the oil between containers.
• “Dry wipe” / scrape grease from pots, pans, and kitchen equipment before washing.
• Maintain a routine cleaning schedule for grease traps and interceptors (minimum of 3 months).
• Keep a maintenance log and all service records either on site, or uploaded to your SwiftComply establishment page.
• Cleaning up grease or other food spills, using absorbents such as cat litter or paper towels before mopping.
• Do not use soaps, emulsifiers or solvents other than typical dish washing detergents either while washing, or in your Grease Control Device.

 4. Have a Training Program

Teach employees about proper disposal of fats, oils, and grease materials and what to do in case of sewer spill.  

Recommended Fats, Oils and Grease Poster for Food Establishments.

Example Handout.

Grease Pretreatment Devices

What is a Grease Pretreatment Device and does my Business Needs One?

Any establishment that handles any type of food should install a grease pretreatment device.  Even small food service providers like coffee shops who serve products with dairy should install a grease pretreatment device to keep FOG from going down the drain. Typically, food establishments have either a Hydromechanical Grease Interceptor or a Gravity Grease Interceptor.

A Grease Pretreatment Device or a Grease Removal Device (GRD) is a hydromechanical grease interceptor that automatically removes non-petroleum fats, oils and grease (FOG) from the interceptor, the control of which are either automatic or manually initiated.  

Hydromechanical Grease Interceptors (HGI), use a controlled flow of wastewater and air to separate grease continuously.

Example of Hydromechanical Grease Interceptors

Gravity Grease Interceptors (GGI) use a larger tank to hold wastewater for a longer period of time, allowing grease to naturally separate and rise to the surface.

  Example of Gravity Grease Interceptors

Regardless of the type of grease pretreatment device, both grease interceptor devices must be sized per the latest City–adopted edition of the California Plumbing Code.  For the sizing of a hydromechanical grease interceptor, use a one-minute drain period when determining the flow rate generated by the business.  

It is important to properly size the grease interceptor, using the appropriate calculation methodology to account for flow, food type and quantity (e.g. total fixture discharge flow and total FOG discharge load). Please refer to the California Plumbing Code for additional details. If your food establishment has a smaller grease pretreatment device, but it produces large quantities of fats, oils and grease, it will require more frequent cleaning and increase overall maintenance costs.  Without proper maintenance of the pretreatment device, grease or sewage may overflow and spill, putting the business at risk for violation.

The location of the installation of grease traps/interceptors must follow both the City of Chula Vista and the County of San Diego Department of Environmental Health, Food and Housing Division (DEH) (PDF) requirements.  The link is provided as a courtesy, please coordinate directly with the County for current requirements. 

*Please note that Chula Vista's City Engineer has final approval authority.

Availability of the 2025 California Plumbing Code and 2022 California Building Standards Code

The 2025 edition of Title 24 can be found using the following publishers:

• California Department of General Services, Building Standards Commission 

  Telephone: ICC Store (800) 786-4452

• International Association of Plumbing and Mechanical Officials (IAPMO)

Telephone: (909) 472-4208

How often do I have to clean my Grease Pretreatment Device?

The frequency of the cleaning of the grease interceptor depends on the type and amount of food produced in the food establishment (minimum every 3 months).  Each establishment should determine a specific cleaning schedule that is right for their business. It is important to remember that implementing kitchen Best Management Practices (BMPs), such as scraping your plates, pots, and pans, will reduce the amount of FOG discharged into the device, decreasing the frequency of cleaning the equipment.

An interceptor should be regularly maintained to meet the 1/4th Rule – This rule states that once 1/4th of your grease interceptor has been filled with fats, oils, grease, and solids (FOGS), it is time for a pump out. Once your device is 1/4th full, it stops being effective and can lead to unpleasant odors, slow drainage in sinks, and clogs in your lines.  Also, we recommend reading the manufacturer’s specifications of your equipment to determine the capacity to retain FOG.  We recommend that the food establishment work with their grease hauling company to establish a maintenance schedule that is appropriate for their operations and supports compliance with the City’s requirements.

If you have more questions, please contact us at FOG@chulavistaca.gov.

What to do if I have a spill in my establishment?

• First, stop any spill at its source.  

• Do not clean up spills by hosing down wash water into the gutter or a storm drain.

• If the spill could enter a storm drain, protect the drain with sandbags or absorbent rags. You can temporarily seal the storm drain with plastic sheeting.

• Use granular absorbents (e.g. cat litter) to absorb the spill. Dry sweep and dispose of used absorbent in the garbage. If hazardous materials are spilled, the absorbent will likely have to be disposed of as hazardous waste.

•  If wet cleaning (including high-temperature or high pressure washing) is required, dry clean first and then mop (or if it is absolutely necessary, wash) and collect water.

•  If a final rinse is necessary for health reasons, collect the rinse-water and dispose of it in the sink or using an indoor floor drain. If outdoors, protect storm drains before applying water.

•  Dispose of water in the sink or other in-door drain, not the storm drain.

•  Do not use bleach or disinfectants if there is a possibility that the rinse water could flow to a street, gutter, or storm drain.

• Keep spill cleanup materials on site.  Inform your employees where the cleaning materials are stored and how to use them if a spill has occurred.

• If the spill reaches the city's right-of-way (street, sidewalk, alley, etc.), or if the spill reaches a sewer manhole or storm drain inlet, immediately notify City of Chula Vista Public Works Department at (619) 397-6000.  If the spill occurs when Public Works' offices are closed, please report the spill to the Police Department using the non-emergency line at (619) 691-5151.
  

  CONTACT NUMBERS IN CASE OF SEWER SPILL OVERFLOW TO CITY'S RIGHT-OF-WAY

 What should I have in my Spill Response Kit?

Ready-made spill kits are available from different manufacturers, but you can assemble your own.  Spill Response Kits should contain instructions to follow in case of a spill, plugs, cloths, and at least one bag of absorbent material, rubber gloves, and a container of sealant.

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