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Fats, oils and grease - Protect your business

When used cooking fats, oils and grease (FOG) go down the drain, they can cause expensive problems for your restaurant, food truck, kitchen or production facility – clogged pipes, reduced plumbing flow, odours or even sewer backups.

Food services businesses that continue to operate with take out service are still required to maintain and clean all grease interceptors.

Grease interceptors must be cleaned either:

  • every 4 weeks, or
  • before the combined total of the Top Grease layer + Bottom Solids layer reaches 25% of the volume of the interceptor, whichever comes first as per Wastewater Bylaw 14M2012.

Restaurants and commercial kitchens are required to install a grease trap

n example of a grease interceptor (grease trap)
An example of a grease interceptor (grease trap)

Our Wastewater Bylaw requires food service businesses to use a properly-sized grease trap (grease interceptor), clean it regularly and keep maintenance records.

Grease traps or interceptors capture and remove used fats, oils and grease. Business requirements for using and monitoring your grease trap:

Tips for employees

Protect your business from odours and costly repairs by teaching employees how to keep fats, oils and grease out of the drain. Post this information in your kitchen so that employees know how to deal with FOG.

Don't use chemicals in your traps

We prohibit the use of chemicals, enzymes and bacteria treatment to grease traps or interceptors in our Wastewater Bylaw. This is because they typically only dissolve fats, oils and grease long enough to enter our sewer system.

Once there, the fats, oils and grease solidify, leading to odours, clogged pipes and sewer backups for your business or your neighbours.

Food truck requirements

Food trucks must follow some simple 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.