You’ve worked hard to keep your restaurant running smoothly — but when the health department comes knocking, even a minor oversight in your grease management system can lead to penalties, citations, or forced shutdowns.

Grease traps and interceptors are among the most scrutinized parts of any food service inspection. Health inspectors check for cleanliness, maintenance records, and proper operation because poor grease control directly impacts sanitation, plumbing, and environmental safety.

In this guide, we’ll walk you through how to prepare your kitchen or facility for a health inspection — specifically focusing on your grease trap system. You’ll get a practical checklist, insights into what inspectors look for, and tips from professional grease management experts to stay compliant and inspection-ready year-round.

You’ll learn:

• Why grease traps are a major inspection focus

• What inspectors check during evaluations

• A complete step-by-step grease trap checklist

• Common inspection pitfalls and how to avoid them

• How professional maintenance partners like Grease Guys can keep you compliant
  

Why Health Inspectors Focus on Grease Traps

In Washington, health departments and local sewer authorities enforce FOG (Fats, Oils, and Grease) programs to prevent sewer backups and environmental contamination. Food service establishments — from restaurants to cafeterias — are required by law to properly maintain their grease traps and interceptors.

When inspectors visit, they’re not just checking cleanliness; they’re ensuring your operation doesn’t threaten public health or the local water system.

Key Reasons Grease Traps Are Inspected

• Public Safety: Overflowing or leaking traps create unsanitary conditions and attract pests.

• Environmental Protection: Unmanaged FOG entering the sewer system can cause blockages and overflows.

• Regulatory Compliance: Local codes (often based on Washington’s Uniform Plumbing Code) require consistent cleaning and recordkeeping.

• Operational Efficiency: Poorly maintained traps cause odors, slow drainage, and expensive plumbing issues.

A failed inspection can lead to mandatory cleaning orders, fines, or even permit suspension. Regular upkeep and documentation help you avoid these costly disruptions.

What Inspectors Look for During a Health Department Visit

Health inspectors in Washington evaluate both the condition of your grease trap and your maintenance practices. Before they arrive, make sure you understand their focus areas.

Inspectors typically check for:

• Cleanliness and maintenance frequency: Has your trap been cleaned recently? Are there visible signs of overflow or buildup?

• Documentation: Are maintenance logs and service receipts up to date and easily accessible?

• Trap accessibility: Is the grease trap or interceptor easy to reach for inspection and service?

• Proper operation: Are inlet and outlet tees intact? Is the flow unobstructed?

• Odor and leakage control: Are there foul smells or visible grease on floors, walls, or drains?

• Staff knowledge: Do your employees know how to identify grease issues or report problems?

Being proactive ensures your facility passes inspections without stress or surprise penalties.

The Complete Grease Trap Inspection Preparation Checklist

Below is a comprehensive checklist to help you prepare your facility before a health department inspection.

Step 1: Inspect Your Grease Trap System

Start with a full visual inspection. Look for:

• Grease or solids visible near the lid or inlet/outlet

• Unusual odors indicating excessive buildup

• Rust, cracks, or leaks in the trap or pipes

• Grease overflowing into adjacent drains

If you notice these issues, schedule a professional cleaning immediately.

Step 2: Check Cleaning and Maintenance Records

Inspectors will request documentation of regular maintenance. You should have:

• Service logs showing cleaning frequency (every 60–90 days minimum)

• Receipts from a licensed hauler or service provide

• Pump-out manifests showing disposal at an approved facility

• Signed logs verifying post-cleaning inspections

Keep these records organized in a binder or digital file for easy access.

Step 3: Verify Trap Accessibility

Make sure your grease trap lids, covers, and access ports are unobstructed. Remove heavy equipment or stored materials that could block entry. Inspectors must be able to see the trap without moving major items.

Step 4: Review Staff Training

Your staff plays a crucial role in compliance. Ensure employees know:

• How to avoid dumping grease or oil down drains

• How to clean and scrape pans before washing

• Whom to contact if they notice slow drains or odors

• How to log maintenance or report trap issues

Trained staff help prevent violations and keep your system efficient.

Step 5: Schedule Preventive Cleaning

If it’s been over 90 days since your last cleaning — or if the trap is more than 25% full — call your service provider. Regular preventive maintenance reduces risk of failure during inspections.

Professional cleaners like Grease Guys use vacuum pump trucks and inspection tools to remove grease, solids, and wastewater safely, ensuring traps are clean and compliant.

Step 6: Inspect Your Used Cooking Oil Storage

Don’t forget your oil collection area. Inspectors often check outside storage for leaks or spills. Ensure:

• Used oil containers are sealed and clearly labeled

• Collection areas are clean and free of residue

• Pickup schedules are consistent with usage

• You have documentation from your recycling provider

Step 7: Conduct a Mock Inspection

Before the official visit, conduct an internal audit. Walk through your kitchen as an inspector would. Use your checklist to verify:

• Cleanliness of floors, drains, and sinks

• Proper food waste disposal

• No grease odors or visible residue

• Accessible maintenance records
  

Common Mistakes That Cause Failed Inspections

Even well-run kitchens make mistakes that can cost them compliance points or trigger re-inspections. Watch for these:

• Skipping scheduled cleanings: A trap that hasn’t been cleaned within 90 days is a red flag.

• Incomplete or missing documentation: Failing to show cleaning logs or receipts.

• Clogged or damaged traps: Broken baffles or blocked outlets can cause backups.

• Improper oil disposal: Pouring fryer oil into drains or dumpsters is a serious violation.

• Blocked access: Storing boxes or equipment over trap lids makes inspection impossible.

• Untrained staff: Employees unaware of FOG procedures can unintentionally violate rules.

Staying organized and proactive keeps you in compliance and impresses inspectors with your professionalism.

Frequently Asked Questions

How often should a grease trap be cleaned for inspection readiness?
Most facilities should clean traps every 60–90 days or when grease and solids occupy 25% of the total capacity.

Do inspectors require proof of grease trap cleaning?
Yes. You must present service receipts and logs from licensed cleaning providers to prove compliance.

What happens if my trap fails inspection?
You may receive a warning, fine, or re-inspection notice. Repeat violations can result in permit suspension.

Who regulates grease trap standards in Washington?
Regulations are enforced by local municipalities, often under FOG programs managed by city wastewater or environmental departments.

Can I clean my own grease trap to save money?
Only small indoor traps may be cleaned in-house. Large interceptors require professional pumping and disposal to meet environmental standards.

Conclusion

A well-maintained grease trap isn’t just a box under your sink — it’s a key part of keeping your restaurant compliant, efficient, and inspection-ready. By following this checklist, maintaining documentation, and scheduling regular cleanings, you can face health inspections confidently and avoid costly downtime.

Grease Guys helps Washington restaurants and food facilities stay prepared year-round. From used cooking oil collection to grease trap cleaning and compliance support, we make grease management simple and stress-free.

Stay ahead of inspections — contact Grease Guys today to schedule your next grease trap service or facility compliance audit.