If you run a commercial kitchen in Sydney, your grease trap is one of those things that is easy to forget about until it becomes a problem. Get the cleaning schedule right and it quietly does its job. Get it wrong and you risk blockages, odours, a failed inspection, and fines. Here is what the rules actually say and how to work out the right frequency for your venue.
Why grease traps matter
A grease trap stops fats, oils, and grease from your kitchen going into the sewer. Left unchecked, those fats solidify in the pipes and cause blockages, both on your premises and in the public network. That is why Sydney Water regulates them through trade waste agreements, and why cleaning is not something you can let slide.
What the rules require
Sydney Water requires grease traps to be cleaned at intervals that prevent overflow or bypass. There is no single number that fits every business, because it depends on how much grease your kitchen produces. As a guide, most commercial kitchens need their grease trap cleaned every 13 to 26 weeks, which works out to roughly every three to six months.
High-volume venues often need more frequent service. A busy restaurant, fast-food kitchen, or commercial bakery can fill a trap far quicker than a small cafe, and the exact interval is set out in your trade waste agreement with Sydney Water.
What drives how often you need cleaning
A few factors push your cleaning frequency up or down:
- Volume of cooking. More meals means more fat going down the drain.
- Type of food. Deep-frying, grilling, and meat-heavy menus produce more grease than a salad bar or a coffee-focused cafe.
- Trap size. A small under-sink trap fills much faster than a large in-ground interceptor.
- Your trade waste agreement. Sydney Water may specify a minimum frequency for your site, and that takes precedence.
The cost of getting it wrong
Non-compliance is not just a paperwork problem. Letting a grease trap overflow or bypass can lead to fines from Sydney Water and the EPA, cancellation of your trade waste agreement, and prosecution for repeat offenders. A blocked trap can also force you to close the kitchen until it is fixed, which is far more expensive than a routine clean.
How to set the right schedule
The simplest approach is to start with a sensible interval, then adjust based on what the trap tells you:
- Begin with a baseline of cleaning every three to four months for a typical kitchen.
- Check the trap at each service. If it is well over half full of fats and solids, shorten the interval. If it is barely used, you may be able to extend it.
- Keep your records. Sydney Water can ask for proof of regular cleaning, so hold on to your service reports.
- Let your provider recommend a schedule. A waste contractor who services your trap regularly will spot the right rhythm for your venue.
Frequently asked questions
How often does Sydney Water require grease trap cleaning? Often enough to prevent overflow or bypass. For most commercial kitchens that means every 13 to 26 weeks, though busy venues may need it more often depending on their trade waste agreement.
What happens if I do not clean my grease trap? You risk blockages and odours, fines from Sydney Water and the EPA, loss of your trade waste agreement, and possible prosecution if it keeps happening.
Do I need to keep cleaning records? Yes. Keep your service reports so you can demonstrate compliance if Sydney Water asks.
Stay compliant with CCWS
Capital City Waste Services provides scheduled grease trap cleaning as part of our liquid and hazardous waste service across Sydney. We will assess your kitchen, recommend the right frequency, and keep you on a reliable schedule so compliance takes care of itself.
Call 02 9599 9999 or request a quote online to set up your grease trap service.