For businesses and buildings
Grease interceptors and kitchen drains for Etobicoke restaurants
A commercial kitchen sends fat, starch and food solids down its sinks every hour it is open. We keep the interceptor working, keep the line behind it clear, and plan around your service hours so the line cooks are not standing in water.
- Interceptor inspection, scraping and baffle checks
- Jetting of the line from the three-compartment sink to the main
- Sizing advice when the kitchen menu or volume changes
- Early-morning or after-close visits on request
- Licensed, insured trade work (details confirmed when you call)
- Diagnosis before anything is cut
- Emergency calls taken
- Etobicoke and the west end
At a glance
- Typical sites
- Restaurants, cafés, bakeries, takeout counters, food courts along The Queensway and Dundas
- Common fixtures
- Three-compartment sinks, prep sinks, floor sinks, dishwasher drains, mop sinks
- What we bring
- Small and mid-size jetters, sectional cable, push camera, interceptor tools
- City rules
- Toronto’s sewer by-law (Municipal Code Chapter 681) covers grease control for food service; confirm current wording with the city
How a grease interceptor actually works
Hot greasy water slows down inside the interceptor, cools, and the fat floats to the top while heavy food bits settle to the bottom. Clearer water leaves through the outlet baffle. When the floating layer and the settled layer grow until they meet, grease starts riding straight through to the city sewer and into your own downstream pipe.
- The interceptor only works if the inlet and outlet baffles are intact, the flow-control fitting is in place and the unit is emptied before it fills.
- A cracked baffle or a missing flow restrictor turns it into a pipe with a lid on it.
Why the kitchen line still clogs
Most kitchen backups we open are upstream of the interceptor, not inside it. Fat cools on the pipe wall in the first few metres after the sink, starch from pasta and rice binds with it, and the bore shrinks a little every week until a busy Friday finally closes it.
- A cable punches a hole through that build-up and the line runs again for a while.
- A jetter scours the full pipe wall and pushes the loosened fat into the interceptor where it belongs.
- For a busy kitchen, scheduled jetting is usually cheaper than an emergency call during dinner service.
Keeping records the city may ask for
Food service operators in Toronto can be asked to show that grease control equipment is maintained. We leave a written note after each visit with the date, what was removed, the condition of the baffles and anything that needs attention, so you have a simple log to keep with your other inspection paperwork.
- If a sewer inspector has already flagged your site, call us with the notice in hand and we will walk through what it asks for before quoting any work.
Staff habits that protect the line
- Plates get scraped clean over a compost bin, never over a sink.
- Keep strainers in every sink basket and empty them, not rinse them.
- Never pour fryer oil or pan drippings into a floor sink.
- Do not dump boiling water down to “melt” a slow drain; it just moves the fat further along.
Signs your kitchen line needs us
- Floor sinks gurgling or rising when the dish machine drains
- A sour, rancid smell near the interceptor lid
- Grease visible at the outlet side or in the downstream cleanout
- Three-compartment sink taking minutes to empty during service
- Water appearing around a floor drain in the walk-in or prep area
How a kitchen visit runs
Book around service
We pick a time before open or after close so nothing interrupts cooking.
Open and inspect
Lids off, layers measured, baffles and flow control checked.
Clear and jet
Interceptor emptied, then the sink branches jetted toward it.
Test and log
Every sink run hard, cleanouts checked, a dated note left with the manager.