Preventing Sewer Backups
Go fat free! Don't let your home or business's arteries become clogged
Before you wash your dishes, don't forget to pour grease, fat and cooking oils into a container or wipe them out. If they are continually poured down the drain, it will lead to build up. This build up may increase the risk of a sewer back up. Cooled grease, fat and cooking oil can go in the green organics cart for composting.
Be nice to your pipes
Large or absorbent items (feminine hygiene products, paper towels, baby wipes, clothing, nylons etc.) should not be flushed down the toilet or drain because they can get stuck in the pipe and increase the risk of a sewer back up. They can also increase the frequency of repairs which can increase sewer fees.
Medical waste, including needles, should be placed in your black waste cart in a puncture resistant container or taken to a pharmacy for disposal. When flushed down the drain, these items pose a safety hazard to staff who work on the sewer system.
Get the skinny on garbarators
When kitchen scraps are disposed using a garbarator, they ultimately end up at the wastewater treatment plant. At the treatment plant, most of the organic material is removed by the screens at the front of the plant and sent to the landfill. The biodegradable benefits of the organic materials are lost at this point and the material isn't suitable for composting. This not only increases the amount of materials that have to be sent to landfill, but also increases wastewater treatment costs.
The second reason garbarators aren't recommended is because it may increase the chances of sewer backups. Over time, the organic material will collect in the pipes which can lead to sewer backups.
Finally, using a garbarator uses extra water. So you will be paying for extra water you use to flush the organic material down the sink and pay extra for the wastewater that is leaving your house.
Talk with all members of your household to make sure they know what can be safely flushed.
Additional information
780-467-7785
Last updated: Thursday, October 27, 2011
Page ID: 2176