Industry
Grease Trap Service for Calgary Restaurants
High FOG output, tight service windows and a trap that cannot be allowed to back up during dinner.
A restaurant kitchen produces fats, oils and grease continuously, and the trap fills at a rate set by your menu, not by the calendar. Fryers, flat tops, braising and dish machines all load the system differently.
The risk is rarely the cleaning itself — it is the timing. A backup at 7pm on a Saturday costs a full service period, plus the clean-up, plus whatever the guests remember.
What matters most in your operation
- 01
Servicing without losing a service period
Most restaurant work happens before open, after close or in the afternoon gap. We plan hose routing and access so the kitchen is not walked through mid-shift.
- 02
High and uneven FOG output
Fryer-heavy and wok-heavy menus load a trap far faster than a bakery. The interval should reflect your kitchen, which means measuring rather than assuming.
- 03
Under-sink traps versus in-ground interceptors
Small in-kitchen traps need frequent attention and are easy to over-fill; in-ground interceptors hold more and get ignored longer. Many restaurants have both.
- 04
Documentation the manager can actually find
When someone asks for maintenance records, the answer should take a minute, not an afternoon of searching invoices.
- 05
Multi-location and franchise groups
One schedule, one contact and per-location records instead of each store negotiating separately.
Put your service on a schedule that fits your hours
Tell us your operating hours and we will build the cleaning schedule around them.
The systems we service
We service in-kitchen traps, in-ground interceptors and combinations of both, and record capacity and loading for each so the interval matches the unit rather than a rule of thumb.
Scheduling and access
Tell us your service hours and we will book around them. Recurring visits are set ahead so nobody has to remember to call.
Questions from operators like you
Can you service a restaurant outside business hours?
Timing around service hours is standard for restaurant work — before open, after close or in the afternoon gap. Tell us your hours when you request a quote and we will schedule around them.
How often does a busy restaurant need service?
It depends on trap capacity and how much FOG your menu produces. Frequent, fryer-heavy kitchens with small traps need attention far more often than low-volume operations with a large interceptor. We set the interval from measurements taken on site.
Do you handle several locations under one account?
Yes — one contact, one schedule and separate records for each location.
Request service
Request a quote for your facility
Send us the details and we will come back with a price and a service window. Urgent problem right now? Call 587-332-2200.