Culinary Water Mains Inspection (C-900 & C-909)

The following are what an inspector looks for during a Culinary Water Mains Inspections (C-900 and C-909 Plastic Pipes).

1. Review approved plans.
2. Identify blue staking.
3. Identify O.S.H.A.trench safety regulations being followed.
   • Trench shoring requirements include:
     • 2 Inch Wide Clear Zone Per Stock Piling
     • Hard Hats
     • Identify Job Superintendent on Site.
     • Ladder Inside Trench Box or Shelving Based on Material Type
4. Damage repair to be done De-watering trench if required.
5. Insure that bedding is suitable and no rock larger than 2 inches is used and bedding is uniform throughout pipe section install. It is crucial when laying C-900 or C-909 that pipe bedding is not higher through bell of pipe or mid section (C-900 pipe) is known to crack if this occurs.
6. Tracer wire (12-gauge bury-rated tracer wire) shall be installed on the underside of the culinary water pipe. Tracer wire shall run to all service meter boxes, valve risers and fire hydrants. All breaks in wire to be grease or silicone cap spliced.
7. Suitable back-fill material around pipe zone (rock not recommended could damage indicator wire during compaction of back-fill.
8. Magnetic locater tape placed 1 foot above pipe.
9. Back-fill and compact in multiple lifts.
10. Pressure test, bacteria test and flushing per ductile iron pipe systems.
11. Pipe damage repair to be done per manufacture specifications.