City of Williston

HOW CAN RESIDENTS GET INVOLVED? If you own or manage apartments or have tenants, we encourage you to share this report with them. For questions about this report or the municipal water treatment plant, please contact Rob Bryson, Water Treatment Plant Superintendent at (701)577-7104.

We want our valued customers to stay informed about their water utility. To learn more, please attend the regularly scheduled Town Commission meetings held on the second and fourth Thursday of each month at 6:00 p.m. For additional copies of our report, contact City Hall at 577-8100 or Public Works at 577-6368.

WATER TREATMENT PROCESS OVERVIEW: Our water undergoes a multi-step treatment process including coagulation, flocculation, sedimentation, filtration, and disinfection. During coagulation, chemicals are added to form tiny sticky particles called "floc" which attract dirt and contaminants. Through gentle mixing (flocculation), larger particles form and settle naturally in the Actiflo sedimentation basin. The clear water then moves to the softening basin where lime removes excess hardness. The softened water passes through filters of sand, dirt, and charcoal to remove smaller contaminants. Finally, chloramine disinfection (formed by mixing chlorine and ammonia) eliminates harmful bacteria and organisms before storage and distribution.

SOURCE WATER INFORMATION: Our water comes from the Missouri River. The Williston Regional Water Treatment Plant is located near the Lewis & Clark Bridge south of Williston on US Highway 85.

PROTECTING OUR WATER SUPPLY: You can help protect our community's water source by:

• Minimizing use of lawn fertilizers and pesticides that contain harmful chemicals
• Picking up after pets
• Properly maintaining septic systems or connecting to municipal services
• Disposing of chemicals properly at designated collection centers
• Volunteering with local watershed protection organizations
• Participating in storm drain stenciling programs to remind people "Dump No Waste - Drains to River"

STORMWATER POLLUTION NOTICE: Williston's stormwater runoff flows directly to local fields without treatment. Many contaminants can be collected by stormwater before entering drains. Do your part to keep our environment healthy by preventing motor oils, chemicals, pesticides and fertilizers from entering storm sewers.

1. QUESTION: Why is the water so warm, especially in summer?
   Answer: Our primary water supply comes from the Trinity Aquifer with wells averaging 2,400 feet deep. The water's warmth results from geothermal conditions at this depth. We pump water into ground-level storage tanks before transferring it to elevated towers. During winter months (November-April), water remains in ground tanks long enough to cool naturally. In summer, however, increased demand means water spends less time cooling before distribution.
2. QUESTION: Why does surface water taste and feel different?
   Answer: The well water you're accustomed to is naturally "soft." Surface water from The City of Midlothian is "harder" and has a distinctly different taste. The entire water system is affected by this supplemental supply, even if that specific water doesn't reach every tap. By utilizing this source and reducing Trinity well usage, water from our Hunter's Glenn plant reaches farther into the system, though it may not reach every household before being consumed.
3. QUESTION: Is anything being done to improve water taste?
   Answer: Absolutely! We've drilled new wells into a different aquifer that provides water averaging 26 degrees cooler than the Trinity aquifer. These wells are approximately 650 feet deep but produce only one-third the volume of Trinity wells. Running both types of wells at each station historically improves taste. Beyond this approach, we've enhanced the surface water purchased at our Hunter's Glenn Pump Station. Midlothian has significantly improved water quality at this connection point, making it our highest-volume supply location. This helps the entire system by reducing Trinity well usage and allowing longer cooling periods.