Power Restoration Status: Over 90% has been restored in Napa County, as of 4 p.m. on Friday, October 11.
Map of the PG&E shutoff areas (updated automatically from PG&E live data feed)
NOTE: All charging stations are closing at 5 p.m. on Friday, October 11.
Power outages are relatively common and can occur at anytime. Power outages can pose serious problems, particularly for those using life-sustaining equipment (LSE), or during extreme temperatures.
Power Outage Tips
- Is this a Public Safety Power Shutoff (PSPS)? If so, read specific PSPS information.
- Keep a flashlight and other emergency supplies handy in case of power outages
- Check the fuse box to see if there is a blown fuse or a tripped circuit breaker
- If you determine that a fuse or circuit breaker needs to be replaced, turn off all large appliances or unplug them before replacing a fuse or a breaker to avoid damage to the electrical system
- Check your neighborhood to see if others are without power
- Call to report the power outage. Call only once to keep the line open for other customers
- Discard any food that does not meet the food safety standard
- If you rely on electric medical equipment, such as wheelchairs, ventilators and oxygen compressors, plan ahead by talking to your medical supply company about getting batteries or a generator as a back up power source
Pacific Gas and Electric (PG&E)
Managing Health Conditions during a Power Outage
Planned or unplanned power outages are a reality of modern life. Prepare for unexpected interruptions and have a plan to manage your health in the event of a prolonged outage. For valuable information visit our web page on managing health conditions during a power outage (Spanish translation available following the English text on that page).
Food Safety During Power Outages
Appropriate decision-making before, during, and immediately after power outages is necessary to protect consumers from unsafe food and minimize product loss.
The food items of concern are those that are potentially hazardous foods (PHF). Generally, PHF are moist, perishable foods in and on which bacteria can grow most easily during the time when the food is held in the temperature danger zone (41°F to 135°F). If you have questions or would like additional information contact Napa County Environmental Health at (707) 253-4471.
- Food safety information from foodsafety.gov
- Learn about food safety and what you can do to prepare from the U.S. Food and Drug Administration (FDA).