Intake Call
Tell us your site type, roughly how much the fats, oils and grease cap you are dealing with, and whether you need Canada service today or on a set schedule.
Service Pillar
Grease Trap Cleaning Services Canada
You are in the right place if you run one of restaurants, commercial kitchens, food courts, or hotels and banquet halls anywhere across Canada. Every visit centres on the fats, oils and grease cap and the settled food solids, and we fully empty and scrape the trap and log it for your health inspector, rather than just skimming grease off the top, instead of a rushed job that leaves the real problem behind. Most people call us because a grease overflow or a failed health inspection during service kept happening with a previous contractor, and the fix usually starts with a short conversation about your access, your volume, and how soon you need a truck. Below, you will see exactly what a visit covers, how your first appointment gets booked, and how the trap pump-out adapts as your site changes through the year.
Getting started
What We Sort Out On Your First Call
When you plan your service, we start with your current volume, how often the fats, oils and grease cap needs attention, and whether Canada access fits a standard truck or needs a remote-hose rig. Because we fully empty and scrape the trap and log it for your health inspector, rather than just skimming grease off the top, you are matched to the right crew on the first call instead of waiting on a drawn-out proposal. Expect one quick follow-up after the first visit once your real numbers are clear, and know that small schedule tweaks then are normal, not a sign anything was set up wrong.
How A Visit Works
Site & Access Check
We confirm truck access, where the tank, pit or basin sits, and whether a grease overflow or a failed health inspection during service has been a recurring problem, so the crew arrives with the right rig.
On-Site Work
The crew handles the settled food solids and the rest of the job on site, since we fully empty and scrape the trap and log it for your health inspector, rather than just skimming grease off the top rather than a quick skim that leaves the real issue behind.
Disposal & Sign-Off
We haul and dispose of the waste properly, hand you any manifest or paperwork you need, and set your next visit if you want one. After that, changes are a quick call, not a new setup.
Before you call
What You Will Sort Out Before You Call
- Whether this fits you better than a general contractor if you run restaurants or commercial kitchens.
- How the fats, oils and grease cap gets handled, hauled, and documented across Canada.
- Why we fully empty and scrape the trap and log it for your health inspector, rather than just skimming grease off the top instead of a rushed in-and-out visit.
- What usually causes a grease overflow or a failed health inspection during service, and how a proper visit keeps it away.
- When it makes sense to move from a one-time call to a recurring schedule.
Service details
What A Standard Visit Actually Covers
A visit starts with the fats, oils and grease cap, then moves to the settled food solids and your trap baffles and screens, scaled to your site rather than a generic checklist. If you run restaurants, the job looks different than it does for food courts, so what the crew brings and how long they stay reflects the site in front of them, not a flat template.
We Fully Empty and Scrape The Trap and Log It For Your Health Inspector, Rather Than Just Skimming Grease Off The Top. That matters most if you have already dealt with a grease overflow or a failed health inspection during service, because it is usually a scheduling or access problem rather than a one-off fluke. Fixing the routine, not just clearing today's mess, is what tends to keep it solved.
If you manage more than one location, you can run every site through a single account, with each address on its own visit frequency instead of one blanket schedule. When your volume changes, adjusting a site is a quick call, not a renegotiated contract, and every visit is logged so your records stay clean for inspectors or head office.
You usually get a truck on site the same week you call, since crews already run routes through most regions we cover. When a spike, a shutdown, or an emergency hits, we can absorb it without reworking your whole account, because the trap pump-out is built to flex around your site rather than lock you into a fixed cadence for the year.
Grease Trap Cleaning Services Canada By City
Pick your city below and you get the same grease trap cleaning services work, sized and scheduled around your local site.
Common Questions
Is this right for my site?
If you run restaurants, commercial kitchens, food courts, or hotels and banquet halls, yes. We work with everyone from single properties to multi-site operators.
What does a standard visit include?
We handle the fats, oils and grease cap and the settled food solids, sized to your site and documented so your records stay clean.
How are you different from a general contractor?
We Fully Empty and Scrape The Trap and Log It For Your Health Inspector, Rather Than Just Skimming Grease Off The Top, instead of a rushed job that skims the surface and leaves the real problem for next time.
Can you set up a recurring schedule?
Yes. Once we know your volume, we can put you on a visit frequency that keeps a grease overflow or a failed health inspection during service from ever happening again.
Do you handle disposal and paperwork?
Always. We haul the waste to an approved facility and hand you any manifest or compliance record you need.