Commercial plumbing
Grease interceptor service for Burlington kitchens
A commercial kitchen sends fat, oil and starch down its drains every hour it is open. The interceptor is what keeps that out of the city sewer, and when it fills or fails, the sinks stop.
- Booked around your opening hours
- Smallest possible shut-off
- Written summary for owner or manager
- One number for every property
Calls only · a person answers
- 24 hResponse
- 28 areasAreas
- 28 servicesServices
- Licensed & insuredTrust
Signs the interceptor needs attention
- Three-compartment sink drains slowly during the dinner rush.
- A sour, rancid smell near the dish pit or the floor drain.
- Grease showing at a floor sink or a cleanout cap.
- The lid gasket is torn or the cover rocks underfoot.
- A municipal inspector has asked for maintenance records.
What's included
- Jetter with grease and flushing nozzles
- Push camera with recorder for reports
- Flush valve and sensor tap rebuild kits
- Backflow test kit and repair kits
What we open, clean and fix
We lift the cover, measure the depth of the floating grease cap and the settled solids, and check the inlet and outlet baffles. Baffles that have corroded or cracked let grease pass straight through, which is how a downstream line ends up coated solid. Small under-sink traps get emptied and scraped on the spot. Larger in-ground interceptors are pumped by a licensed hauler; we coordinate that, then inspect the empty tank and repair what we find.
- Replace broken baffles, flow-control fittings and gaskets.
- Cable or jet the line from the sinks to the trap.
- Jet the outlet line to the building drain if grease has already escaped.
- Check that the trap is vented and that dishwasher discharge is piped correctly.
Tell-tale signs
- The same drain backs up every few months
- Washroom fixtures running on or not flushing
- A municipal letter about testing or grease
- Tenants reporting water in more than one unit
Keeping it from coming back
- Scrape plates and pans into the bin before they reach the sink.
- Keep a basket strainer in each compartment and floor sink.
- Keep a cleaning log by date; Halton Region sets sewer-use rules for food premises; confirm what applies to you with the Region.
- Book cleaning on a schedule that suits your volume rather than waiting for a backup.
Job at a glance
- Work
- Grease interceptor service for Burlington kitchens
- Trade
- Commercial plumbing
- Where
- Burlington and nearby
- Book
- (365) 464-5184
Working around service
Kitchens cannot close for a drain job at seven in the evening. We book early morning or after the last cover where we can, bring drop cloths for the line, and leave the dish pit wiped down and ready for prep. Call (365) 464-5184 to set a time.
How the visit runs
- 1
Agree on a time that suits your opening hours.
- 2
Isolate the smallest section we can.
- 3
Do the work, then test under real use.
- 4
Send a short written summary for your file.
Questions we hear
What cleaning interval suits a grease interceptor?
It depends on volume and menu. A common rule of thumb is cleaning before grease and solids fill about a quarter of the depth, which for busy kitchens can mean monthly. Check your municipal requirements.
Do you pump in-ground interceptors yourselves?
Large interceptors are pumped by a licensed waste hauler. We arrange that visit and handle the inspection, line jetting and repairs around it.
Can you work after we close?
Yes. Most kitchen drain and trap work can be booked after the last service or before morning prep.