Stormwater Quality Design Manual (May 2007) - City of Sacramento ...

Source Control Measure Fact SheetWash AreasPurposeCentral Wash Area in Apartment Complex Parking Lot.Source: City of Palo Alto, CAThis fact sheet specifies how to locate and designpermanent wash areas for vehicles and equipment(including restaurant mats) so that wash water does notenter the storm drain system and receiving waters. Washwater typically carries an array of pollutants harmful tothe aquatic environment. Potential pollutants depend onwhat is being washed but typically include oil andgrease, metals, suspended solids, soluble organics, foodwaste, fats/oils/greases from food, and/or detergents orother cleaning chemicals.ApplicabilityTable 4-1 indicates the project land use types that need to comply with this fact sheet if a permanent washarea (including steam cleaning) is planned for the development project. In these cases, the wash area mustbe designed according to the design requirements specified in this fact sheet. Some permitting agenciesmay require the inclusion of a permanent designated wash area for some land uses. Check with the localpermitting agency for verification. This fact sheet also pertains to the washing of equipment in outdoorareas, particularly, restaurant mats and similar equipment, which can send food waste and fats, oils andgrease to the storm drain system.Design RequirementsTo protect water quality, design equipment and vehicle wash areas following the requirements in TableWA-1. Design requirements on this fact sheet are intended to supplement (not supercede) those in othercodes. Discuss any potential conflicts with the local permitting agency early in the planning processbefore proceeding with design.Table WA-1.Design Requirements for Equipment and Vehicle Wash Areas to Protect Water Quality 1DesignFeatureRequirementSmall Equipment Wash Areas — Applies to washing of restaurant mats and other kitchen supplies, as well as smallequipment used at other commercial facilities.Size andLocation-Drainage andPretreatmentLocate the designated wash area indoors.Provide a sink or contained wash area large enough to accommodate the largest item that willtypically be washed.Drain the sink/wash area to the sanitary sewer (or a zero-discharge water recycling system, subject toapproval of permitting agency).For food-handling facilities: equip the wash area with a grease interceptor to meet the approval of theapplicable permitting agency.1These requirements are intended to supplement, not replace, those found in other codes (e.g, building, plumbing, fire). If conflicts are identified,consult with the local development permitting agency and other agencies as needed (e.g., fire, sanitation district) for resolution.Stormwater Quality Design Manual for the Sacramento and South Placer RegionsMay 2007WA-1