Trade Waste Inspection

Cover Page

1. Complete Before Inspection

2. Complete Before Inspection

Introduction to Owner/Manager. Explain what Trade Waste is and drivers for increasing Trade Waste focus i.e: extra load on treatment plants, environmental impacts & ensuring that all businesses generating waste water from business practices are required to hold an approval.
Current Certificate Sited
Is the premises is discharging trade waste? (If not cease inspection)
Ensure Trade Waste Form/Database is correct and complete incomplete parts or provide a new form
Nature of trade waste (e.g. Grease oils, chemicals, temperature)
Other activities that use water around premises
- None
- Gardening
- Water use in product
- Food Waste Disposal Units
Any open areas that collect rainwater to sewer (e.g. Wash down areas)
Discuss Site Plans/Drawings
Attach photo of site plan
Confirm number toilets installed (Separate/Communal)
Ensure taps have back flow prevention
Pre-treatment device?
Photograph Pre-Treatment Device
Attach Photo
Pre-Treatment Device Type
Pre-Treatment Device Size
Pre-Treatment Device Condition:
Contractor:
Frequency of Service/Pump-out:
Last Pump-out:
Go through Cleaner Production Checklist with Operator
Recommend the operator/owner supervise the pumping out of pre-treatment facility to ensure walls are cleaned and trap left in good condition and re-filled with clean water
Advise operator/owner if there will be follow up inspections
Sketch plans or describe location of pre-treatment device in relation to building

Plumbing Fixtures & Pre-Treatment Devices on Site

Plumbing Fixtures & Pre-Treatment Devices on Site - Page 2

Additional Notes

Cleaner Production Information

Eliminate --> Reduce --> Reuse --> Recycle --> Treatment/Disposal
The goal of Cleaner Production is to prevent pollution without reducing your businesses production capacity. When adopting a cleaner production philosophy, try to consider how wastes were created rather than how they can be treated
Cleaner production can lead to significant cost savings for your business by saving money by:
1. Reducing or eliminating wasted raw material
2. Reducing water and energy consumption
3. Reducing or eliminating liquid and solid waste disposal costs

Cleaner Production

Opportunity for reducing cost
Are solid particles, oil and grease scraped from kitchenware prior to washing?
Are dry cleaning methods used before final wet cleaning?
Are quick break detergents/degreasers used?
Are strainers used to prevent food scraps entering the grease arrestor?
Is the used oil recycled?
Are employees trained and aware of waste minimisation goals and principles of clean production?
Are floors cleaned with a broom, rather than a hose?
Have any water saving products in use or planned to be installed (eg. trigger nozzles)?
Wait before washer is full before doing dishwashing
Employees are aware of water conservation techniques in the business? (egs. (1) using visual cues – charts and graphs – to explain water saving goals (2) adding water conservation topic to staff meetings)
Water conservation techniques in the garden – none between 10am and 2pm – or in windy conditions. Also has the business considered using grey water for the garden (legislation pending)

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