If you want to own a restaurant, you better get acquainted with inspections.

Your establishment is going to be picked over and prodded by a variety of inspectors looking for any little infraction. Since getting cited with health violations can have a huge negative impact, you’ll want to make sure you do everything possible to stay in the good graces of the law.

One of the most commonly overlooked vulnerabilities for restaurants is the grease trap.

As the premier grease pumping company in northern Colorado, we’re happy to share our knowledge of grease trap requirements for restaurants so that you can be confident of passing your next inspection.

Grease Trap Requirements Restaurants Need to Know

First, let’s cover why grease trap requirements even exist.

In recent years, many new laws have been put into effect across America to help cities deal with the increasing buildup of “FOGS” (fats, oils, grease, and solids).

FOGS clog up treatment plants and put a strain on a city’s system. Local governments have had to put more manpower and budget toward clearing blockages resulting from restaurant waste. In response, they’ve been hitting restaurants with new requirements to follow.

When it comes to the exact requirements that your restaurant will be held to, it depends on your local government’s standards. As it states on the Colorado.gov website:

“Grease traps may be required in certain municipalities. … the grease trap shall be located away from food preparation areas and be easily accessible for cleaning…”

The Larimer County Department of Health and Environment has detailed information about grease trap requirements on the county government website.

The City of Fort Collins has its own requirements regarding the maintenance of grease interceptors:

“Appropriate maintenance includes complete removal of all contents of the interceptor at a frequency that ensures the unit has adequate capacity for liquid/solid separation.”

“No more than 33% of the capacity of an interceptor’s inlet chamber may be occupied by fat, oil, grease and solids. It is the business’s responsibility not to exceed this threshold at any time.”

In Greeley, city code 14.11.170 states:

Food establishments must “install grease, oil and sand interceptors when, in the opinion of the Director, they are necessary to properly handle Wastewater containing excessive amounts of grease, oil or sand. All interceptors shall be of the type and capacity specified in the City’s building code. Users shall locate all interceptors so they are easily accessible for cleaning and inspection. The User shall inspect, clean, maintain and repair as needed all interceptors at its expense. The User shall make available for inspection by the Director all cleaning and maintenance records for a minimum of three (3) years.”

If your restaurant is located in Weld County, here’s a link to more information on Weld County restaurant inspections.

Contact your local government, or explore their website, for more information on the rules you must follow for legal disposal of fats, oil, grease, and solids.

Need a Grease Cleaning or Pumping Solution?

Regular grease trap pumping and cleaning is a must for restaurants that want to avoid violations from inspectors.

Front Range Septic is proud to serve some of the finest eating establishments in Weld County, Larimer County, and throughout all of Northern Colorado. Give us a call for fast, reliable, and affordable grease services! 970-302-0457.

Jamie Starman
Jamie and Ken Starman are the owners of Front Range Septic. They purchased the business in October 2007 after they saw a need to provide quality septic & grease trap pumping services to the Northern Colorado region.

Jamie helps in the office, making sure the required documentation is kept up to date and current for licensing in Weld, Larimer, Morgan and Adams County. She handles the accounting and marketing for the business and occasionally answers the phone when Ken is busy.

They both believe in providing excellent customer service. When you call Front Range Septic you will be speaking with the owners. They don’t just want your business once; they want you to be a lifetime customer.