Signs the kitchen drains need attention
- Floor drains by the dish pit holding water after the dish machine drains
- Sour, rotten-butter odour hanging around the mop sink and the interceptor cover
- Three-compartment sink emptying slowly at the end of a shift
- Grey water appearing at a cleanout in the parking lot
- Pests drawn to a drain that never fully dries
Our grease-call routine
- Open and measure. We lift the interceptor cover and gauge how much of the tank is fat cap and settled solids.
- Check the internals. Baffles, flow-control fitting, inlet and outlet tees are inspected for damage or missing parts.
- Clear downstream. If the outlet line is coated, we jet it from the nearest cleanout to the building drain.
- Test the fixtures. We fill and release the sinks and watch the floor drains while the dishwasher discharges.
- Write it down. Your maintenance binder gets a page from us: depth of the fat cap, condition of the baffles, which line we cleared.
Rules worth knowing
Ontario municipalities, including those in York Region, regulate what food-service businesses can send to the sanitary sewer, and grease interceptors are generally expected where cooking produces fats and oils. Sizing rules, pump-out frequency and record keeping are spelled out in the sewer-use by-law, which is revised from time to time; read the current version from the City of Vaughan or York Region rather than trusting an old schedule. We are happy to look at the device you have and explain what it is designed to handle.
Habits that keep service running
- Plates get scraped into the organics bin before they ever meet the sprayer
- Keep strainer baskets in every floor sink and empty them nightly
- Never pour fryer oil into a drain; store it for collection
- Avoid enzyme or caustic products that just push fat further down the pipe
- Keep the interceptor lid reachable, not under stacked stock
Other kitchen plumbing we handle
Leaking pre-rinse units, worn wall-mount faucets, hand sinks that will not stay hot, failed floor-drain trap primers and dishwasher connections that drip onto the floor. Call before your next busy weekend and we will look at the whole line, from sink to street.
Building types and the plumbing we handle
| Property | Typical work | More |
|---|---|---|
| Restaurants & food courts | Interceptors, floor sinks, pre-rinse units | Read more |
| Offices & plazas | Flush valves, washrooms, small tank heaters | Read more |
| Condo & rental buildings | Risers, stacks, booster and sump pumps | Read more |
| Any metered service | RPZ and double check valve testing | Read more |
| Main and building drains | Jetting with before-and-after camera | Read more |
Before we book
- Opening hours and quiet windows
- Who approves the work
- Location of the main shut-off and cleanouts
- Any inspection or report deadlines
What you receive afterwards
- Written summary of the work
- Photos or camera footage where useful
- Test reports where a test was done
- Follow-up work listed separately
Quick answers
What pump-out interval suits our kitchen?
That comes down to the tank volume and how much frying and roasting the menu involves. Many kitchens need it more often than they expect; we can measure the fat build-up and suggest a sensible interval.
Can you come before lunch service?
Early-morning visits are common for restaurants. Give us your doors-open time and we will be packed up before it.