Restaurant Grease Trap Maintenance Checklist

Most grease trap problems are not caused by the trap. They are caused by what happens (or does not happen) before the trap. A trap that is well-maintained, fed properly, and pumped on schedule almost never causes problems. A trap that is ignored between pump-outs becomes the most expensive equipment in your kitchen.

This checklist is built for LA restaurants and references LAMC Section 171 requirements where they apply. Print it, post it in the kitchen, and assign someone to own each item.

Daily Checklist (kitchen staff, end of shift)

These are the things that should happen every closing shift. They take 10 minutes total and prevent 90% of grease-related problems.

Scrape and pre-rinse properly

[ ] All plates, pans, and prep surfaces are scraped into trash before going to the sink
[ ] Grease drippings from fryers, grills, and stovetops are wiped or scraped, not rinsed down the drain
[ ] Waxed papers, food wrappers, and packaging are in the trash, not the sink

The trap was designed for water with small amounts of grease. It was not designed for plate scrapings, paper, or solid food waste. Everything that goes down the drain has to come out of the trap eventually, and solids are harder to remove than grease.

Use sink strainers

[ ] All food prep sinks and dishwashing sinks have strainers in place
[ ] Strainers are emptied into trash, not rinsed clean over the sink
[ ] Damaged or missing strainers are replaced immediately

Strainers catch the solids that scraping missed. They are the second line of defense. A kitchen without working strainers fills its trap with food waste in days.

Inspect drain lines visually

[ ] No standing water in floor drains or under sinks
[ ] No grease film on the inside of visible drain pipes
[ ] No unusual odors from drains or near the trap location

Standing water means slow drainage, which usually means a trap that is starting to fail. Catch it on day one, not day fourteen.

Wipe down the trap area

[ ] Trap lid is sealed and clean
[ ] No grease residue on or around the trap
[ ] Floor around the trap is dry and clear

If the trap lid is leaking grease around the seal, you have a problem. Either the lid needs replacement or the trap is overflowing.

Weekly Checklist (kitchen manager)

These are the items that get caught when someone with a checklist walks the kitchen on the same day every week. Pick a day. Stick to it.

Visual inspection of the trap

[ ] Open the trap lid (carefully) and visually estimate fill level
[ ] Check for visible grease at the top, water in the middle, solids at the bottom
[ ] Note any unusual condition: discoloration, strong odor, foreign objects
[ ] Re-seal the lid completely

The 25% capacity rule is the regulatory threshold. Visually estimating fill level once a week tells you whether you are tracking close to that line. If you hit 25% before your next scheduled pump-out, it is time to call your vendor.

Drain flow test

[ ] Run hot water in each prep sink for 30 seconds
[ ] Watch for slow drains, gurgling, or backup
[ ] Test the dishwasher drain cycle for unusual sounds or pooling
[ ] Note any sinks or fixtures with reduced drainage

Slow drains are the earliest warning of a failing trap. By the time customers or servers notice, the problem is already serious. Weekly flow tests catch it days earlier.

Check vendor credentials

[ ] Confirm your vendor's business license is current
[ ] Confirm waste hauler permit has not expired
[ ] Confirm liability insurance is on file and current

If your vendor is between license renewals or insurance lapses, you do not want to find out during an inspection. GreaseGrid verifies this automatically before every service.

Review pump-out schedule

[ ] Confirm next scheduled pump-out date is on the calendar
[ ] Confirm the date is within compliance window (under 90 days from last service)
[ ] If approaching 90 days, contact vendor to schedule

Recurring plans handle this automatically. Without one, someone has to track it manually.

Monthly Checklist (operations or compliance lead)

These items take 20 to 30 minutes once a month and prevent the documentation gaps that fail inspections.

Verify last month's documentation

[ ] Most recent waste manifest is in the proof packet
[ ] Manifest matches the actual service date
[ ] Volume removed is recorded
[ ] Vendor license copy is current
[ ] Photos from the service are stored
[ ] Disposal facility is named

If anything is missing, request it from the vendor immediately. Documentation gaps are easier to fix the same month than 6 months later.

Update compliance summary

[ ] Add this month's services to the year-to-date count
[ ] Update next-service-due date
[ ] Note any equipment issues identified during service
[ ] Confirm pump-out interval still matches actual volume

The compliance summary is what an inspector sees first. Keeping it current means the summary is always inspection-ready.

Equipment inspection

[ ] Trap lid seal is intact, no cracks or gaps
[ ] Trap baffles are visible and undamaged (when accessible)
[ ] No leaks or seepage around the trap exterior
[ ] Surrounding plumbing is in good condition

Damaged baffles are a common cause of compliance failures. If the baffles are not slowing wastewater down, the trap is not separating grease properly, no matter how often you pump it. Note any damage and have it repaired.

Review staff training

[ ] All kitchen staff know the daily scraping and straining procedures
[ ] New hires have been trained on FOG handling
[ ] Cleaning chemicals approved for grease trap use are stocked (no enzymes that disrupt separation)

Training drift is real. Every few months, kitchens slip back into bad habits. Monthly checks catch it.

Quarterly Checklist (general manager or owner)

These items are bigger picture. They take an hour but prevent the structural failures that cost real money.

Pump-out verification

[ ] Pump-out has occurred within the last 90 days (LAMC Section 171 maximum)
[ ] If on a recurring plan, the next service is scheduled
[ ] Volume trends are stable (sudden increases or decreases need investigation)

LA Sanitation can inspect at any time. Hitting the 90-day window is not optional. If you are approaching the deadline without a service scheduled, call your vendor or coordinator now.

Inspection readiness drill

[ ] Pretend an inspector just walked in: can you produce the full proof packet within 5 minutes?
[ ] Is the most recent manifest accessible without searching email?
[ ] Can you show year-to-date service history quickly?
[ ] Are vendor credentials current and easy to find?

If any of these answers is "no" or "let me check," fix it before the actual inspection.

Equipment condition assessment

[ ] Photo documentation of trap exterior, lid, and surrounding plumbing
[ ] Any visible wear, corrosion, or damage noted
[ ] Vendor consulted about repair or replacement timeline if needed

Grease traps last 10 to 20 years with proper maintenance. They do fail eventually. Catching wear early lets you plan a replacement instead of dealing with an emergency.

Review vendor performance

[ ] On-time arrival rate
[ ] Documentation quality
[ ] Pricing stability
[ ] Communication responsiveness

If your vendor is missing pump-outs, providing incomplete documentation, or raising prices without notice, it is time to look at alternatives. GreaseGrid coordinates multiple vendors so you are not dependent on any single relationship.

Compliance budget review

[ ] Year-to-date pump-out spending vs. budget
[ ] Coordination fees reviewed
[ ] Plan for next quarter (any expected volume changes)

Recurring grease trap costs are predictable. Surprises usually mean something went wrong: missed services that triggered emergency rates, equipment issues that required extra pump-outs, or vendor pricing creep. A quarterly budget review catches all three.

Annual Checklist (owner or compliance lead)

Once a year:

Full equipment inspection

[ ] Professional inspection of grease trap or interceptor
[ ] Baffle condition verified
[ ] Lid seal replaced if worn
[ ] Inlet and outlet pipes inspected for buildup
[ ] Capacity confirmed (some traps lose effective capacity over time as solids accumulate at the bottom)

Compliance audit

[ ] All 12 monthly proof packets accounted for
[ ] Year-end compliance summary prepared
[ ] Any inspection findings from the year addressed and documented
[ ] LAMC Section 171 requirements reviewed for any updates

LA Sanitation occasionally updates FOG program requirements. An annual review keeps you current.

Regulatory check-in

[ ] Verify your business is still on the LA Sanitation FOG inspection list
[ ] Confirm any changes in inspection frequency
[ ] Update emergency contact information with the city if needed

How GreaseGrid Handles This

A coordination platform handles most of this automatically. GreaseGrid:

Schedules recurring pump-outs based on your volume
Verifies vendor credentials before every service
Generates complete proof packets within 24 hours of each service
Tracks service history and surfaces compliance gaps
Sends reminders before the 90-day window closes
Provides a vault that makes documentation accessible during inspections

The daily and weekly items still require your kitchen staff. But the documentation, scheduling, vendor management, and compliance tracking happens in the background.

Request service or view our recurring plans.