Resources

Guides for Commercial Kitchen Operators

Straight answers about grease traps, interceptors and what Calgary expects from food service establishments.

Calgary grease interceptor bylaw guide

What the City of Calgary expects from food service establishments handling fats, oils and grease — and what that means for your maintenance file.

Interval is a function of capacity and fill rate — here is how to work out yours instead of copying someone else's schedule.

The variables that actually move the price, so you can compare quotes on something other than a headline number.

The terms get used interchangeably. Here is what each usually means in the field and why it changes how the unit is serviced.

The symptoms that show up before a full backup, plus what a proper cleaning visit actually involves.

What kitchen staff can do between services, and what belongs in your maintenance file, laid out as a working checklist.

The failure sequence, in the order it actually happens, and where the cost stops being a cleaning invoice.

Sulphur, sour or musty — what each odour usually means, and the fixes that work rather than mask.

A short pre-visit list that keeps the job on schedule and stops the kitchen losing time it did not need to.

How capacity is described, why undersized units fail early, and how to find out what you actually have.

Shared interceptors, several food tenants, and how to keep responsibility and records straight.

The questions that separate a full service from a quick skim, and what a good service record looks like.

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