Updated September 2026
Most delays on a service visit have nothing to do with the pumping. They are access problems: a lid buried under stock, a truck with nowhere to park, or nobody on site who knows where the interceptor is.
Before the day
- Confirm where the unit is, and tell us if it is inside a mechanical room, under a parking area or behind a locked gate.
- Tell us the access route and any height, weight or loading-zone restrictions.
- Pick a window that fits your service hours, and say who will be on site.
- Flag anything you already know is damaged — a cracked lid, a missing baffle, a seized access cover.
On the day
- Clear stock, mats, pallets and equipment away from the access point.
- Keep parking or the loading zone free for the truck and hose run.
- Tell kitchen staff which sinks and floor drains to stay off while the unit is open.
- Unlock gates, mechanical rooms and back-of-house doors ahead of the arrival window.
- Have someone available who can answer a question about the site.
During the service
Water should not be running into the unit while it is open, which is the main reason kitchens book before opening, after close or in an afternoon gap. Keep staff clear of the work area and the hose route while the truck is operating.
Winter in the Calgary area
Snow and ice are the biggest seasonal cost to a service visit. A lid nobody can find under a snowbank, or an access cover frozen shut, turns a routine job into a long one. Marking the lid location before winter and clearing snow from it beforehand saves real time.
After the service
- Get the service record and file it where the next manager will find it.
- Note the recommended interval and put the next visit in the calendar.
- Follow up on any repair the technician flagged, before it becomes the reason for an emergency call.
Frequently asked
Does the kitchen have to close during a grease trap service?
Usually not. Drains feeding the unit should not be used while it is open, which is why most kitchens book before opening, after close, or in the gap between services.
What if we do not know where our interceptor is?
That is common, especially in leased spaces and older buildings. We locate and identify the unit on the first visit and record its position and capacity so it is never a question again.
How long does a visit take?
A kitchen trap is often well under an hour once access is set up. Large in-ground interceptors take longer, and difficult access is usually the deciding factor.