Grease Interceptors and Ontario Code Requirements

Commercial kitchen grease interceptor infographic showing how fats, oils, and grease (FOG) cause plumbing blockages, sewer backups, and how proper grease trap maintenance helps protect drainage systems in Ontario restaurants and commercial buildings.

How proper grease interceptor design and maintenance help prevent sewer backups, plumbing blockages, and costly drainage problems in commercial kitchens.

Grease Interceptors and Ontario Code Requirements

A grease interceptor, also called a grease trap, is a plumbing device specifically designed to capture fats, oils, and grease (FOG) before they enter the sanitary sewer system.

In commercial kitchens, grease interceptors play a critical role in preventing:

• Sewer blockages

• Pipe buildup

• Wastewater backups

• Damage to municipal infrastructure

Under Ontario Building Code Regulation 350/06, grease interceptors are typically required for restaurants and commercial food-service facilities where grease-producing fixtures are connected to the drainage system.

However, installation alone is not sufficient. Grease interceptors must also be properly maintained to remain effective.

• Facilities should:

• Inspect grease interceptors regularly

• Establish proper maintenance schedules

• Clean grease traps routinely

• Maintain service records and cleaning logbooks

Ensure discharges comply with local Sewer Use By-Law requirements

Many municipalities may also request proof of cleaning frequency during inspections.

Without proper maintenance, grease interceptors can lose efficiency and allow grease to pass directly into the sewer system, leading to serious plumbing and operational issues.