To clean a grease trap, identify the trap, document the starting condition, remove grease and solids, clean accessible surfaces, record readings and volume, capture proof, restore the trap, and save the service record.
Field checklist
- Confirm client, location, trap, and access.
- Record before condition and depth readings.
- Complete pump-out or cleaning service.
- Capture after photo, manifest, signatures, and next due date.
Start with access, safety, and identification
Confirm the client, location, trap, and access conditions before opening the unit. Record blocked access, lid issues, visible overflow, strong odors, or anything the customer should know.
Remove FOG and settled solids
Service methods depend on trap type, size, and local rules. The record should show the service type, volume removed, depth readings when used, and whether the trap was left ready for normal operation.
Document the work before leaving
The office and restaurant need more than a completed invoice. Capture before and after photos, manifest or disposal references, technician notes, signatures, and the next due date.
Make the record easy to find later
A QR code near the trap helps future technicians and restaurant managers find the right record without searching by restaurant name, address, or old emails.
Grease trap FAQ
Can restaurant staff clean a grease trap themselves?
Some small indoor traps may be handled by trained staff if local rules allow it. Larger interceptors and regulated pump-outs usually require a qualified hauler.
What proof should be saved after cleaning?
Save the date, trap identity, readings, volume removed, service notes, photos, disposal or manifest reference, technician name, signatures, and next due date.