How the code sees a commissary
RMC 12.16.555(b)(3) lists the users that must install and maintain a gravity interceptor — restaurants, cafes, fast food, delis, schools, nursing homes and any industrial user “where preparation, manufacturing, processing of food or washing/sanitizing of dishes or equipment occurs.” A commissary kitchen is squarely inside that. The interceptor, the Environmental Control permit, the service frequency written into it and the three-year trip-ticket file all belong to the commissary operator.
What that means for a truck
- Your dump station drains through someone else’s interceptor. Grey water and wash-down from the truck go into the commissary’s tank, so the commissary’s interval has to account for every truck on the lot.
- Your fryer oil does not go down any drain, theirs or anyone’s. Used oil goes to the commissary’s rendering drum.
- If the commissary gets a notice, the kitchen you rent is the one out of compliance. Ask to see the last trip ticket before you sign; a commissary that cannot produce one is a commissary that may be cleaned by the city and billed ((ii)d), and that bill finds its way into your rent.
For commissary operators
A shared kitchen with six trucks on the lot behaves like a 24-hour restaurant in the sizing formula: many small discharges, all day. Plan the interval from the real volume, not the lease count. Our trip ticket records gallons removed and the percent-full reading, which is the number that tells you whether you need to raise rents or lengthen nothing.
Sparks commissaries
In Sparks, a shared interceptor serving several tenants is the property owner’s to maintain “on the schedule outlined in the environmental control permit” (SMC 13.30.020(F)). Trucks renting in Sparks should know whose name is on that permit.