When used cooking fats, oils and grease (FOG) go down the drain, they can cause a lot of problems for your food service business - clogged pipes, reduced plumbing flow, odours or even sewer backups. The results can cost you time, money and customers.
Grease trap or interceptor requirements for food service
Our Wastewater Bylaw requires each food service business to own and use a properly-sized grease trap or interceptor, in addition to keeping documents on its effective use.
For full details about trap and interceptor requirements, visit Grease Traps or Interceptors.
Tips for cleaning fat, oil and grease from equipment
Protect your business by teaching employees how to keep fat, oil and grease out of the drain. Use the sheets below to remind them what actions they can take.
For more employee tips and resources, including handouts and posters in other languages, visit Fat, Oil, Grease - Food Service Employee Tips.
Wipe FOG from cooking equipment before washing
Use a paper towel to wipe down cooking tools before washing. This simple action reduces the amount of fat, oils and grease going down the drain. Reducing pressure on your grease trap and interceptor lowers the risk of clogs, odours and sewer backups.
Scrape dishes before washing
Extra oil, fat and grease from a dirty dish makes its way into the drain. Scraping dishes before washing cuts the amount of FOG going down the drain.
Recycle used fryer grease for free
Store used deep fryer grease (such as canola and sunflower oil) for recycling. Various third parties will pick up fryer grease for free and recycle it into biodiesel.
Wastewater disposal requirements for food trucks
Food trucks must follow a set of steps when it comes to disposing of wastewater, including disposing of it at an approved location and filling out a logbook of disposals.
Learn more on our Food Truck Wastewater Disposal Information page.