Water and Plumbing

Access to clean water is a key necessity in every home.

Tenants should report any leaks or plumbing repairs to their Site Manager or the Capital Region Housing Maintenance Department at 780-420-6161 extension 2.

Water and Plumbing Guidelines


  • Clean vegetables in a partially filled sink rather than under a running tap

  • Steaming vegetables uses less water than boiling and conserves more vegetable nutrients

  • Keep drinking water in the fridge rather than running cold tap water

  • Check faucets and taps for leaks and drips – report any leaks to your Site Manager or the CRH Maintenance Department

  • Never pour fats, oil or grease, or any chemicals or cleaning products down the sink

  • Wash only full loads of laundry in the washing machine.



  • Take short showers instead of baths

  • If you hear your toilet running – report this to your Site Manager or the CRH Maintenance Department.

  • Turn off the tap while brushing your teeth or shaving

  • Do not flush hot water down the toilet – it may cause the toilet to crack and leak

  • Only flush toilet paper and human waste down the toilet

  • Do not flush these items down your toilet:

    • Dental floss - Dental floss can get wrapped around the backflow valve in the sanitary sewer pipe, resulting in raw sewage backing up into your home.

    • "Flushable" baby wipes, cleaning wipes, disposable diapers and cotton swabs - These products are not "flushable" and can quickly clog up your pipes.

    • Cooking fats, oils and grease - Fats, oils and grease cannot be broken down by flushing with hot water and soap. They will clog your pipes.

    • Other paper or sanitary products – these can clog your pipes

  • If you flush items down the toilet which causes a clog, you may be responsible for the cost of any service call and repair.  

  • Tenants should purchase a plunger from a hardware store to use as needed

For more energy and water conservation tips, check out the City of Edmonton’s water consumption guide and Epcor’s Efficiency and Conservation guide