Calgary Water Main Break: What You Need to Know

• Limiting showers to 3 minutes
• Running dishwashers and laundry only when full
• Flushing only when necessary

• Fix leaking taps in kitchens, laundry rooms and washrooms, etc.
• Identify areas/processes for increased water efficiency for daily operations
• Work with staff to identify ways to minimize water use and loss throughout their work duties

• Fix leaking taps and toilets in bathrooms, kitchens, laundry rooms etc.
• Put posters inside shared spaces on how to conserve water

• Use only necessary towels and linens to reduce required laundry
• Only run full loads of laundry and dishes
• Use compostable products where possible to reduce dish washing
• Turn off decorative water features and fountains
• Offer “dry” haircuts at salons or wet hair with a spray bottle of a full wash

• Put posters and cards inside guest rooms and elevators to advise guests how they can reduce their water use during their stay
• Reduce bedsheet and towel changes for guest stays
• Run only full loads of laundry
• Consider closing swimming pools and shower areas
• Minimize the number of ice machines running or turn them off entirely
• Ensure maintenance is complete on refrigerators, freezers and other equipment
• Ensure dishwashers are performing efficiently without leaks or water loss
• Train staff to minimize water loss during food prep and cleaning
• Use compostable products where possible to reduce dish washing

This includes chemical, computer, electrical, energy, furniture, machinery, metals processing, plastic, printing, textiles and wood products.

• Complete maintenance and repair of equipment
• Reduce or eliminate water use when not necessary for core business functions
• Reuse cooling water for other purposes
• Reuse rinse/flush water within the production line instead of discharging it
• Examine where less water can be used without compromising quality/safety
• Plan production runs to minimize water-intensive activities

• Only provide water if asked and consider using bottled water instead of tap water to fulfill these requests
• Ensure maintenance is complete on refrigerators, freezers and other equipment
• Ensure dishwashers are performing efficiently without leaks or water loss
• Train staff to minimize water loss during food prep and cleaning
• Use compostable products where possible to reduce dish washing
• Put posters inside the washrooms, advising visitors on how to conserve water

• Encourage employees to work from home where operationally possible
• Use non-water cleaning methods if possible
• Check for leaks in hoses and equipment
• Cut down use of floor cleaning machines – spot wash when necessary, in non-food prep areas
• Shut indoor fountains
• Close areas that require frequent cleaning with water and consider using wipes where appropriate
• Make onsite visits to tenants to check for water leaks and repairs
• Provide water education information to tenants and encourage them to make smart decisions about water