Plan review comments for Rusty Pelican 120110.doc
City of Edmonds Wastewater Pretreatment Program
nd
200 2 Ave S., Edmonds, WA 98020
Office: (425) 672-5755 Mobile: (206) 595-3117
Plan Review Comments
Plan Check #: Date:
BLD20120007 January 10, 2012
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Project Name/ Address:
Rusty Pelican, 107 5 Ave. N., Edmonds, WA,
Contact Person/Fax or Email:
Jeff Walker/Jeffwalkerconstruction@comcast.net
Reviewer: Division:
Jon LeinWastewater Treatment Plant / Pretreatment
The subject application has been reviewed but cannot be completed until the following
items have been addressed/completed. Please submit 3 sets of revised drawings to a
Development Services Permit Coordinator, if required, or a written response to the review
comments to the Development Services Permit Coordinator and the Pretreatment
Reviewer.
1. A grease trap (GT) is not included in the plans. Without seeing the City of Edmonds Grease
Removal Equipment application, I am estimating an approved 35gpm inside grease trap will be
required in the site plan. Please see the City of Edmonds Grease Trap & Grease Interceptor Permit
Submittal Requirements Packet (attached). You will need a signed grease trap sizing sheet by the
Pretreatment Technician after a completed Grease Removal Equipment Application is sent to the
Pretreatment Technician for review prior to applying for a grease trap plumbing permit (all are in
the Grease Trap/Grease Interceptor Permit Submittal Packet).
2. It also appears that a meat prep sink is being added around the corner from the existing 1 comp
sink and a dishwasher is being installed between the 3-comp sink and the water heater. These
fixtures will be part of the plumbing permit along with the GT. Please include line drawings with
your plumbing plans. Please be sure to note the fixtures connected to the GT in your line
drawings. They include:
The wash and rinse sinks from the 3-comp sink. I am assuming your wash sink will be
the prewash sink. Please let me know if it the prewash is located in a different place.
The meat prep sink
The one comp sink adjacent to the 3-comp sink (if dishes or pots and pan are washed)
3. Do not include connections to the GT for these fixtures:
Dish washer
The one comp sink if it is used as a vegetable prep sink (no meat prep).
4. 3-comp sink – follow Health Department standards for isolating the sanitize sink from the grease
trap by either including a funnel/air gap if using the same line as the wash/rinse sinks to the grease
trap or preferably using a dedicated plumbing line from the sanitize sink to a floor sink (with an air
gap) that connects to the gray water line that the grease trap outlet flows into.
Please call me Monday-Thursday for questions and assistance.
Jon Lein
City of Edmonds Pretreatment Technician
425-672-5755
206-595-3117 cell