Full evacuation
Grease cap, liquid and settled solids removed completely — not skimmed. Baffles, tees and screens inspected while the unit is empty and any damage reported in writing.
Toronto · Chapter 681
Grease trap cleaning in Toronto
Toronto runs the tightest sewer-use regime in the region. Every food service establishment in the city needs a grease interceptor, a servicing cycle that meets the by-law, and seven years of records to prove it. We handle all three.
The Toronto requirement, in short
Service every 4 weeks
Or sooner, if grease and solids reach 25% of liquid volume first.
Keep records on site
Contracts, receipts or invoices, available when an inspector asks.
Hold them 7 years
Including disposal records showing carrier, date, waste type and quantity.
What a Toronto visit includes
The pump-out, and the paper trail
A service call that leaves no documentation behind has solved half your problem. In Toronto, the half it leaves unsolved is the half that carries the penalty.
Fill reading recorded
Combined grease and solids logged as a percentage of liquid volume before we pump. That single number is what an eight-week application later rests on.
Disposal documented
Carrier, disposal date, waste type and measured quantity recorded and filed against your address, so the chain from your kitchen to lawful disposal is unbroken.
Coverage
Across the city
Downtown kitchens usually mean tight access, night service and small under-sink units. The suburbs typically mean in-ground interceptors and daytime windows. We schedule around which one you are.
Questions
What Toronto operators ask
How often must a Toronto restaurant clean its grease trap?
Every four weeks by default — or sooner, if combined grease and solids reach 25% of the interceptor's liquid volume before that. The City may permit up to eight weeks, but only where your service records show the unit stays under 25% through the first four weeks. The full rule is here.
What records does the City actually require?
Servicing records kept at the establishment and produced on request. Service contracts, receipts or invoices all count. A carrier's receipt should show the date, the work performed, an estimate of the grease and solids percentage, the condition of the interceptor, and where the waste went. Keep them a minimum of seven years.
Can I clean the trap myself?
You can, and some small operators do. If you service it manually you must keep maintenance logs on site at all times, and you still need lawful disposal records showing the company, disposal date, waste type and measured quantity. The logbook is usually where self-servicing kitchens come unstuck in an inspection.
What if we go over 25%?
Then the unit is due for service regardless of when it was last pumped, and you're disqualified from the extended interval until readings come back under the limit. It's worth knowing your real fill rate before applying rather than after.
Do you service outside kitchen hours?
Yes. Most downtown work happens after close or before service, because interceptor access is usually through the kitchen floor. Tell us your hours in the form and we'll quote around them.
Request a quote
Toronto quote
Send us the basics and we'll come back with a price for scheduled service, plus an honest read on whether your interceptor could hold under 25% at four weeks.