An example of a grease interceptor (or grease trap)
Grease traps or interceptors give business owners the ability to capture and remove used fat, oil and grease before they become an issue in kitchens.
Our Wastewater Bylaw requires each food service business to own and use a properly-sized grease interceptor or trap, in addition to keeping documents detailing its effective use.
Grease interceptor requirements for business
Below you will find detailed documents about the business requirements for using and monitoring your grease trap or interceptor.
For information you can give your employees about cleaning fat, oil and grease to take pressure off your trap or interceptor, visit Fat, Oil, Grease - Food Service Employee Tips.
How grease traps and interceptors work
Grease traps and interceptors separate grease and oils from wastewater. A grease trap slows down the flow of hot greasy water allowing it to cool. As the hot water cools, the oil and grease separate and float to the top of the trap.
The cooler wastewater collects on the other side of the interceptor's baffle and from there exits into the sewer system, leaving fats, oil and grease in the interceptor for removal.
Small indoor grease traps are usually located in the floor near the sink or rear exit. Larger outside grease traps are usually located a few feet from the outside of the building.