Public Works Banner

Sewer System Management

Print

The City’s Public Works Department is responsible for managing the City’s sanitary sewer collection system. The field operation and maintenance services are fulfilled by utilizing the services provided by    Report-a-Problem-Engineering-Button
the Consolidated Sewer Maintenance District (CSMD) managed by the Los Angeles County Department of Public Works. The collection system consists of about 142 miles of gravity sewer lines and no pump stations. The City’s local sewers discharge into the County Sanitation District facilities for conveyance, treatment and disposal.
 
To report a sewer overflow, please contact the Los Angeles County Department of Public Works, Sewer Maintenance Division at 1-800-675-HELP (4357). For other questions, please contact John Menke, Glendora Maintenance Superintendent at (626)914-8252.

To coordinate a saddle connection to an existing sewer main line please coordinate with L.A. County Sewer Maintenance Division.  For more information please visit the LA County Public Works Website.

Homeowner Alert: Sewer House Lateral vs. Tree Roots

The following are documents related to City of Glendora's Sewer System Management Plan:

Food Handling Facilities: Fats, Oil & Grease (FOG) Program Manual for Food Handling Facilities

Food Service Establishments and FOG

FOG is an acronym for Fats, Oils, and Grease which is commonly found in wastewater.

Why is FOG a problem?
Fats, oils, and grease in wastewater can clog pipes and cause unsanitary spills or overflows to occur in food preparation areas, around a food preparation or automotive facility, or out on the street near a manhole or sewer access point. Spills and overflows are costly to clean up for BOTH business and the City, which means less profit to your establishment and possible fines and other penalties from the City.

A number of guides and informational materials are available here outlining ways to reduce FOG, proper maintenance of grease traps and interceptors, and information on vendors who specialize in grease hauling and interceptor maintenance that can help save you money. We encourage you to share this information with your management personnel and staff. Also included are posters detailing best management practices for the proper disposal of grease. Please display these posters in kitchen areas where easily viewable by your employees – preferably above sinks or drains.

What can be done to Stop FOG?

  • Control FOG at the source. Keep it from entering the sewer system.

  • Best management practices (BMPs) can go a long way toward reducing FOG in the sanitary sewer system. Please see FOG Documents for further information.
  • Use pretreatment like grease traps or interceptors, skimmers, separators, and process flow treatment systems, such as carbon filtration or coagulation units.

Simple Tips and Tricks to Stop FOG and Save Money

  • Train kitchen staff and other employees about how they can help ensure BMPs are implemented. People are more willing to support an effort if they understand the basis for it.
  • Dry Clean-Up is the best clean-up when dealing with FOG. “Wet” clean-up results in waste materials clinging to the walls of drains and forming clogs. “Dry” methods would reduce, if not eliminate this problem. The use of rubber scrapers to remove FOG from cookware, utensils, chafing dishes and serving ware is one alternative method. Using towels runs the risk of grease accumulation which eventually gets washed away in laundry machine drains. Instead, using paper towels to clean work areas is a simple solution for “dry” clean-up
  • Signs such as “No Grease” constantly remind employees help minimize the amount of material going down the drain and will reduce the cost of cleaning and disposal.
  • Water Temperature kept less than 140°F in all sinks not only reduces the risk of clogging up your sewer lateral but also reduces the costs of heating the water, and the potential cost of hiring someone to clean out your pipes as well as being fined or penalized by the City.
Understanding Grease Traps and Interceptors

A grease trap is designed to prevent grease, oil, solids, and other debris from entering the water stream, where it becomes a problem by clogging sewers and disrupting the water flow in the system.

A grease trap should be checked and frequently maintained to ensure it is working properly. Backups, odors, and drainage problems are signs that the grease trap is not functioning as it should.

Grease interceptors are larger than grease traps and are generally below-ground units located immediately outside of food preparation areas. These require less maintenance and are normally the preferred grease removal device.

Penalties may be incurred when overflows or other problems occur. The charge for pumping out a grease trap or interceptor is considerably more than the service fee charged by a renderer of segregated material. Furthermore, with dry cleanup and other source reduction techniques, many restaurants are reducing their water consumption and grease-related plumbing problems. Rendering also helps restaurants avoid discharge penalty charges. 

Free viewers are required for some of the attached documents.
They can be downloaded by clicking on the icons below.