Navigating FOG Regulations in Denver: A 2025 Guide for Restaurants and Commercial Kitchens

Proper management of Fats, Oils, and Grease (FOG) is crucial for maintaining the integrity of Denver’s wastewater systems and ensuring compliance with local restaurant regulations. For restaurants and commercial kitchens, understanding and adhering to these regulations is not just a legal obligation but also a step towards sustainable operations.

Understanding FOG and Its Impact

FOG refers to the by-products of cooking processes, such as fats, oils, and greases, which can cause significant issues if improperly disposed of. When FOG enters the sewer system, it can lead to:

• Clogs and blockages: Accumulation of FOG in pipes can obstruct wastewater flow and create fatbergs like this one in Baltimore and this one in London. A shortcut taken by this Popeye’s restaurant in Detroit caused serious backups in homes across the neighborhood.

• Sanitary Sewer Overflows (SSOs): Blockages can result in raw sewage spilling into streets and waterways. The EPA estimates there are 23,000-75,000 SSOs per year in the U.S. each year.
  
• Environmental damage: Contaminated water sources affect local ecosystems. When FOG enters waterways, it fuels the rapid growth of bacteria and algae, known as harmful algal blooms. As these algae die, their decomposition consumes large amounts of dissolved oxygen in the water, creating “dead zones” where fish and other organisms cannot survive. They can also cause gastrointestinal disease in humans.

Local FOG Regulations in Colorado

Colorado state regulations provide a framework that local businesses must follow:

• Grease Trap Maintenance: Businesses are required to maintain grease traps to prevent FOG from entering the sewer system. Regular cleaning and maintenance are essential to ensure these devices function effectively. Traps must be cleaned every 90 days or when 25% of the depth of the grease trap is filled with solids.
  
• Authorized Service Providers: Only licensed professionals should perform grease trap cleaning and maintenance to ensure compliance with state regulations governing Grease Trap Pumping.
  
• Record Keeping: Establishments must maintain accurate records of grease trap maintenance activities, including dates of service and the amount of waste removed. These records must be kept for a minimum of three years by the grease trap cleaning company.

• Recycling of Used Cooking Oil (UCO): The Colorado Department of Public Health and Environment (CDPHE) registers waste grease haulers/transporters and is the state authority for water quality and transporter/hauler manifest requirements. These requirements are cited in CDPHE regulations 2011-00720. In particular all haulers must be registered with the state and waste pickups documented with a manifest that must be kept onsite for a minimum of 3 years.

Best Practices for FOG Management

To stay compliant and promote sustainable practices, restaurants and commercial kitchens in Denver should consider the following:

• Regular Grease Trap Cleaning: Schedule cleaning based on the volume of FOG generated. For many establishments, this may be quarterly, but high-volume kitchens might require more frequent service. The 25% of solids rule is key.
  
• Proper Disposal: Ensure that collected FOG is disposed of through authorized channels, such as licensed waste disposal providers.
  
• Staff Training: Educate kitchen staff about the importance of FOG management and proper disposal methods to prevent contamination. Standard Operating Procedures and best management practices for cooking oil recycling and grease trap cleaning are extremely important as turnover in the food service industry is high.
  

Partnering with Aspen Oil Recycling

Aspen Oil Recycling offers comprehensive services to assist local businesses in managing FOG:

• Grease Trap Cleaning: Professional cleaning services to maintain optimal functioning of grease traps. Aspen Oil often partners with Suc n Up for grease trap cleaning.
  
• FOG Disposal: Safe and compliant collection and disposal of collected FOG, reducing environmental impact.
  
• Regulatory Compliance: Assistance in adhering to state and local regulations, ensuring businesses avoid potential fines and penalties.
  

Conclusion

Adhering to FOG regulations is vital for the health of Colorado’s wastewater systems and the environment. By implementing best practices and partnering with trusted service providers like Aspen Oil Recycling, restaurants and commercial kitchens can ensure compliance, reduce environmental impact, and promote sustainable operations.

For more information or to schedule a service, contact Aspen Oil Recycling today. Or call 303-886-7091.