Water Environment Services

Our staff inspects the industrial pretreatment processes of businesses to eliminate illegal discharge of harmful chemicals into the sewage treatment process and collects wastewater samples to ensure industrial compliance with federal and state environmental regulations and local sewer ordinances.

WES Source Control

In addition to the federal and state-mandated Industrial Pretreatment Program, our Industrial Permits Division also administers other programs. These other programs include:

• Septage receiving
• Extra-strength billing
• Restaurant fats, oils and grease (FOG) reduction
• Illicit discharge investigation
• Surface water sampling
• Temperature monitoring
• Mercury minimization activities

Industrial Pretreatment

• Local Discharge Limits
• Permitted Industrial User Determination
• Significant Industrial User Determination

Fats, Oil and Grease

• Preferred Pumper Program
• Best Management Practices for Fats, Oil and Grease
• Restaurant Inspection Checklist for Fats, Oil and Grease

Septage Receiving

• Septage Program Hauler Procedures
• Industrial User and Septage Fees

Local Discharge Limits are specific rules that businesses must follow when they send wastewater into the sewer system. These limits help keep the treatment plant running safely and smoothly, protect workers, and prevent harmful pollutants from reaching the Willamette River. They also help ensure that treated waste can be disposed of properly and that plant operations are not disrupted.

Local Discharge Limits are one of several tools used by WES’ Industrial Pretreatment Program to meet requirements set by the Oregon Department of Environmental Quality (DEQ).

Residual fats, oils, and grease (FOG) are by-products of cooking and cleaning that can cause major blockages in municipal sewer systems. 

Over 30% of sanitary sewer blockages are caused by FOG buildup. Proper FOG management keeps plumbing systems safe and can reduce maintenance costs. 

1. Dry Clean-Up 

Always remove food waste using dry methods before using water-based cleaning. Wet methods can wash FOG into drains, causing pipe buildup. 

Tips for dry clean-up: 

• Use rubber scrapers to remove grease from cookware, utensils, and serving ware.
• Use food-grade paper to soak up grease under fryer baskets.
• Wipe down work areas with paper towels, not cloth towels (which can transfer grease to drains).
• Never pour cooking oils, fats, or grease down the drain.
• Educate staff to keep drain screens in place to prevent utensils and debris from entering plumbing. 

2. Spill Prevention 

Preventing spills keeps kitchens safer and reduces FOG entering drains. 

Best practices: 

• Empty containers before they are full.
• Cover grease/interceptor barrels during transport.
• Provide ladles, containers, and tools for safe handling of grease. 

3. Equipment Maintenance 

Regular maintenance is key to FOG control. 

Grease traps and hoods: 

• Clean under-sink grease traps according to daily/weekly schedules.
• Contract professional cleaning for large hood filters; smaller hoods can be cleaned with hot water and minimal detergent.
• Ensure ventilation systems are balanced with proper make-up air. 

Fryer management: 

• Skim/filter fryer grease daily; change oil based on test kits, not guesswork.
• Dispose of used oil into rendering tanks instead of drains.
• Establish a fryer rotation system to extend oil life and reduce carbon buildup. 

Cleaning intervals: 

• Vary by establishment size and food type; high-volume fryers may require monthly cleaning.
• Fully clean grease traps by removing liquids and solids, scraping walls, and preventing sediment accumulation. 

4. Oil and Grease Collection / Recycling 

FOG can be a valuable resource if collected properly. 

Collection tips: 

• Use covered 25-gallon barrels for oil/grease.
• Keep barrels covered at all times to prevent stormwater contamination.
• Separate prerinse (hot water only) and wash/rinse steps to trap grease effectively.
• Dispose of grill-top scraps, hood debris, and fryer solids into rendering barrels. 

Food donations: 

• Edible food waste can be donated to food banks.
• Inedible scraps can be collected by livestock feeders. 

5. Grease Traps 

Proper sizing, construction, and placement are critical: 

• Ensure all FOG-bearing drains (mop sinks, prep sinks, dishwashers, prerinse sinks, floor drains) feed into grease traps.
• Do not connect toilets to grease traps.
• If needed, consider installing a second grease trap with flow-through venting. 

Tip: Consult local city/county authorities or EPA guidance for proper sizing and installation. 

6. Consumer Tip 

Beware of “miracle” FOG solutions: 

• Some products do not prevent downstream accumulation.
• Check vendor references and verify that the system works as claimed.
• Remember: “Out of sight” does not mean “out of mind.” 

Most people don’t think about what happens after they flush their toilet. As long everything is working fine, they don’t have to worry about it. The truth is that it takes a lot of science, hard work and dedicated professionals to make sure the toilets, sewers, stormwater systems and wastewater treatment plants are working every day of the year.

Certifications

• Backyard Habitat Certification Program open enrollment
• EcoBiz Certification: Eco-Friendly Oregon Businesses

Erosion control training for professionals

• Eco-3
• NWETC Northwest Environmental Training Center
• Certified Erosion & Sediment Control Lead Certification

Teacher/student outreach

• Watershed Health Education Program

See our Education page for tips on how to keep our water system clean and safe. 

The Capital Improvement Program (CIP) plans, designs and builds major capital facilities in the areas WES serves, so that operating divisions can serve our customers' wastewater and surface water needs. Capital project management includes design and construction and provides project controls in terms of cost, schedule, scope, program development and long range forecasting.

This program provides grants to qualifying homeowners who live in areas of the North Clackamas Revitalization Area (NCRA) served by Clackamas County Service District No. 1 (CCSD#1) to pay for private sanitary sewer improvements.

The program does not pay for sewer assessments, system development charges or other connection charges, or monthly sewer fees. Homeowners should call 503-742-4567 for information on available assistance programs for these costs and fees.

Eligibility

Grant funds are limited and grants will be made on a first-come, first-served basis to eligible homeowners.

• applicant must own or be buying property
• owner must reside in home

Income limits

Annual gross income limits are as follows:

What type of work is eligible?

Improvements — up to a maximum of $7,500 — include hiring a contractor(s) to re-plumb and connect the home to the public sanitary sewer and decommission the onsite wastewater disposal system.

To apply

Contact WES to initiate the process. Our staff will confirm eligibility and refer you to the county's Community Development division. They will send you an application.

County staff will then inspect the property and prepare construction specifications and cost estimates. We will make a list of pre-qualified contractors. You will need to obtain at least two bids from licensed and bonded contractors from the list.

Using county-supplied forms, you will then:

• enter into a contract with the contractor of your choice
• enter into an agreement with the county

You do not have to select the lowest contractor bid, but the accepted bid must be within 10% of the county's estimate. County staff will inspect the work. Funds cannot be used to pay for your labor as the homeowner.

Grant approval

The county Community Development Director will approve grant applications.