Grease-trap Maintenance
Grease-trap Maintenance | Commercial Plumbing | Plumbing | Kingston
From bustling restaurants on Princess Street to industrial kitchens along the waterfront, Kingston businesses trust HEP to keep their grease traps clean, compliant, and odour-free. Our licensed technicians arrive on schedule, pump and jet the trap, dispose of waste responsibly, and leave detailed service logs that satisfy inspectors. Because grease waits for no one, we’re on call 24/7—so your stoves keep sizzling and your drains keep flowing during the busiest lunch rush or the late-night prep.
Decades of hands-on experience in commercial plumbing mean we understand the unique pressures of running a food service operation. Partner with HEP and you’ll get proactive maintenance plans tailored to your kitchen volume, transparent pricing with no surprises, and friendly local experts who treat your premises with the care they’d give their own. Book your grease-trap service today and discover why Kingston’s chefs, facility managers, and franchise owners all swear by the same three letters: H-E-P.
FAQs
How often should a commercial grease trap in Kingston be cleaned or pumped out?
For most restaurants and food-service facilities in Kingston, the municipal guideline is to clean or pump your grease trap at least every 90 days, or when it reaches 25 % of its capacity with fats, oils and grease (FOG)—whichever comes first. High-volume kitchens (e.g., fast-food chains, hotels, cafeterias) may require monthly or even bi-weekly service. Regular maintenance prevents blockages, odours and costly fines for sewer back-ups.
What are the signs that my grease trap needs immediate service?
Common red flags include slow-draining sinks or floor drains, gurgling sounds in the plumbing, foul odours near the trap, and visible grease layers thicker than two inches on inspection. If any of these occur, schedule an emergency pump-out and line flush right away to avoid a kitchen shutdown or bylaw violation.
Do Kingston bylaws require grease-trap documentation and maintenance records?
Yes. The City of Kingston’s Sewer Use Bylaw mandates that food-service establishments keep cleaning and inspection logs on site for at least two years. These records must show the service date, the quantity of waste removed and the licensed hauler’s information. Our technicians provide digital and hard-copy reports after each visit to keep you compliant during surprise inspections.
Can you help me choose the right size grease interceptor for a new commercial kitchen?
Absolutely. Proper sizing is based on fixture flow rates, kitchen output, menu type and the daily number of patrons. We perform a fixture inventory, calculate total flow in gallons per minute (GPM) and match it to the correct interceptor capacity under CSA B481 and local codes. Correct sizing minimizes pump-out frequency and keeps you in compliance from day one.
What happens to the grease after you pump out the trap?
All FOG waste collected is transported by our Ministry-approved vacuum trucks to a licensed processing facility. There, grease is separated and recycled into biofuels or converted into industrial lubricants, while residual water undergoes wastewater treatment. This eco-friendly disposal keeps Kingston’s sewer system clear and supports circular-economy initiatives.
Do you offer after-hours or emergency grease-trap service for Kingston businesses?
Yes. We provide 24/7 emergency response with fully equipped vacuum units and jetting machinery. Whether it’s a late-night back-up or a statutory holiday, our on-call technicians can be on site within two hours to pump the trap, hydro-jet the lines and sanitize the area, so your kitchen can reopen quickly and safely.