Restaurants often need service plans that match operating hours, waste volume, compliance pressure, and the cost of downtime. This page focuses on those practical needs.
Regulations
Food service operations are commonly expected to maintain grease interceptors on a scheduled basis to prevent sewer issues. Regulations vary by province and municipality — check with your local authority for specific requirements.
What's Included
Interceptor pumping
Wall and baffle scraping
FOG buildup assessment
Service documentation
Maintenance Plans
Monthly service
Quarterly service
Peak-season callouts
CTA
Call 1-888-328-8990 and we can help build a service interval that matches your volume, operating hours, and site access.
