Grease Trap Cleaning for Restaurants: A Compliance Primer

Grease trap cleaning for restaurants is the most consistently neglected item in commercial plumbing maintenance — until the health inspector arrives and the operating permit is on the line. The good news: grease trap compliance is straightforward once you understand the rules.

Why traps exist

Fats, oils, and grease coat municipal sewer interiors and cause overflows. The EPA FOG management guidance documents the impact. Grease interceptors separate FOG from kitchen wastewater before it enters the public sewer.

The 25 percent rule

Most jurisdictions enforce a rule requiring trap pumping when FOG and solids reach 25% of capacity. Quarterly pumping is typical for full-service restaurants. Monthly is common for very high-volume kitchens.

What pumping involves

The hauler removes trap contents, washes the interior, and provides a manifest documenting date, volume, hauler license, and disposal site. The manifest is required documentation for health inspector audits.

Adjacent maintenance

Beyond the trap, kitchen drain lines downstream of the trap still carry residual grease and need annual hydro jetting. Floor sinks behind the cook line collect debris and need regular cleaning.

Recordkeeping

Keep manifests for at least 3 years. Health inspectors and wastewater districts both ask for them. A defensible recordkeeping habit often factors into more favorable inspection outcomes.

Related Local Services

For related needs, we recommend commercial-grade water and contamination cleanup services.

Your Restaurant Grease Trap Specialists

At Drain Connection, we handle grease trap pumping, kitchen drain hydro jetting, and compliance documentation for restaurants. Contact us to set up a routine service schedule. Our restaurant drain services cover the full service area.