Plan review comments for Robs Smoke Pit BBQ 100809.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:
BLD20100535 August 9, 2010
th
Project Name/ Address:
Rob’s Smoke Pit BBQ, 610 5 Ave S., Suite E, Edmonds,
WA, 98020
Contact Person/Fax or Email:
Rob Lawson / Robssmokepitbbq@Gmail.com
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.I was not clear if the plumbing permit is deferred or not so I will comment on the
plumbing fixtures and connections.
Due to the grease producing nature of your food service, a grease trap will be
required. Please send me a detailed narrative of what you barbeque and the
estimated weekly quantity for me to size the appropriate grease trap (GT) for
your food service. You will be required to take out a plumbing permit for the
installation of your GT.
Do not connect the following fixtures to the GT: Mop sink, Prep Sink (if used
for only vegetable prep) and the hand sink.
Do connect to the GT the following fixtures: Meat prep sink and 3-comp sink.
NOTE:
Follow the County Health Department standards for isolating the
sanitize sink to avoid a cross connection to the wash and rinse sinks.
Normally, a funnel/air gap is acceptable on the common line from the
wash/rinse sink outlet line or a dedicated line from the sanitize sink to a floor
drain with an air gap is acceptable. Please see the Health Department for
specific standards.
Please check with the County Health Department regarding your location of
the prep sink. I noticed it is located between the hand sink and the triple sink.
They may not allow it there. I am assuming your prep sink is a meat prep
sink.
Give thought to the location of your GT for ease of access and cleaning.
2.The Edmonds Pretreatment Department will require a document that details your
plans regarding how you will handle your grease waste from the smoking oven
and the cleaning waste from the oven wash-down. Please remember that an
outside grease interceptor could be required at a later date if the grease and oven
cleaning waste from your business causes a build-up in the City collection system
or if documentation of grease disposal is missing.
3.I will prepare a GT sizing sheet which is required for your plumbing permit once
we review the characteristics of your food service. I suggest you consider one of
the plastic GTs that does not have the corrosion problems associated with the
metal vessels.
4.Please notify me so I can be present when the GT is being roughed in to avoid
problems and answer questions.
Please call me Monday-Thursday for questions and assistance.
Jon Lein
City of Edmond Pretreatment Technician
425-6725755 206-595-3117 (cell)