Culinary Water Rates
The city council has held a number of discussions and public hearings on proposed changes to the culinary water rates. Please see the September newsletter for a detailed discussion on the proposal. Here is the ordinance setting the water rates.
At the November 17, 2015 council meeting, new water rates were adopted. The base rate of $55 remains the same and covers the first 10,000 gallons of water. Effective January 1, 2016, the following surcharges will apply:
10,001 to 100,000 gallons: $1.00/1000 gallons for metered water
100,001 gallons and over: $2.00/1000 gallons
Interlocal Agreements with Cherry Peak Resort
Richmond City has signed two agreements with Cherry Peak Resort. The city will be selling surplus water to the resort. One meter will be for culinary water and fall into their transient water district. A Transient Water District has been formed by the resort to ensure that culinary water consumed outside of a municipal system meets all of the EPA/DDW (Division of Drinking Water) standards. Cherry Peak Resort is responsible for all of the sampling and assays required by the EPA/DDW. Neither the city nor residents will pay for this. A second meter will be for the water used in snow making; this water will NOT be treated (chlorinated). All water will be billed at the same water rate that any business within Richmond City limits currently pays.
The second agreement is for wastewater. The resort’s wastewater will be pretreated in their septic system, then come into our sewer system instead of going into the ground up-stream from our and other private wells. A meter has been installed to allow real-time monitoring, and sampling, etc. will be charged as flow rates are established. After 5 years, the standard industrial wastewater rate will be charged.
For more information on rates, etc. please visit the water and sewer webpages or read the agreements at the city office.
Water Conservation Plan
The city council adopted the updated Water Conservation Plan during the October 2014 meeting. Goals set in the previous plan (from 2009) were met but there is still room for improvement. Remember to Slow the Flow year round, not just in the summer.
Water & Wastewater Impact Fee Analyses
Richmond City has updated the impact and hook-up fees for culinary water and wastewater (sewer) for the time period of 2014 through 2019. As required by state law, a copy of our final water and wastewater impact fee analyses prepared by a certified authority is available for examination at the Richmond City office (6 West Main). A digital copy may be viewed here (you will need Acrobat Reader to view the document).
Please note that these updates will only apply to future new hook-ups to culinary water and wastewater and DO NOT AFFECT current water and wastewater connections in any manner whatsoever.
Call 811 Before Digging
Please be sure to call Blue Stakes (811) 48 hours before digging to have utilities such as natural gas pipelines marked. Click here for more information.
New Water Storage Tank and Water System Upgrade
Richmond had two 500,000 gallon water storage tanks to store water for residential and business purposes as well as a reserve for fighting a major fire or other emergency need. This system served the community well for a number of years. However, population growth resulted in an inadequate storage capacity for daily use with several areas in town experiencing pressure deficiencies. In the case of a major fire or other emergency, there was not enough reserve.
The council started looking for both additional water and a place to put a 2 million gallon storage tank that could be tied into the current treatment system. A water source was purchased and in 2011, the council obtained a low interest 30 year loan for the water system improvement projects (installation of the tank plus work on the pressure zone problems). The bid was awarded to ABC Construction in January 2012, and work began at several sites around town. The pressure zone upgrades and distribution lines were completed in late 2012, then testing began on the new tank.
The tank passed the tests in early 2013 and has been filling with water since then. It is full and serves to buffer the demand on our other tanks. In past summers, the water levels in these tanks would fall so low that many customers experienced low water pressure on a regular basis.
The state water engineer granted approval for converting the water right from agricultural to municipal (culinary) for the new well purchased a few years ago. The original well was capped, and a new one dug nearer to the tank in 2014. All that remains is to complete the landscaping and fencing around the tank and chlorination building.