Denver Grease Trap Maintenance & Inspection Checklist

Denver Grease Trap Requirements & Local Code

Denver's Department of Environmental Health (DDPHE) and the Denver Building Department enforce grease trap specifications under the Denver Revised Municipal Code. All food service establishments must install grease interceptors or grease traps sized appropriately for their volume and type of cooking operations. Minimum trap capacity is typically 3,500 gallons unless a smaller system is approved by the city. Traps must be installed below the lowest fixture drain in the establishment and must have accessible cleanout ports for inspection and pumping. Commercial food service operators are required to maintain records of grease trap pumping and cleaning, which inspectors will review during health department visits.

Maintenance Checklist: Monthly & Quarterly Tasks

Daily: Remove visible grease and food waste from interceptor surface using a strainer or screen; never pour grease down drains. Weekly: Inspect drain lines and basin for accumulation; ensure no bypass lines divert waste around the trap. Monthly: Check for odors, visible leaks, or signs of overflow; verify that the tank inlet and outlet are functioning properly and not blocked. Quarterly: Have a licensed maintenance contractor perform a detailed inspection and remove accumulated grease sludge before it reaches 25% tank capacity. Document all maintenance with dates, contractor information, and photos. Denver inspectors expect to see written maintenance logs spanning at least 12 months during compliance audits.

Common Denver Violations & Inspection Red Flags

The most cited violations include grease traps operating beyond capacity without pumping, missing or damaged baffles inside the tank, and improper installation such as traps installed above drain lines. Inspectors also flag missing or inaccessible cleanout ports, evidence of grease bypassing into the sewer system, and lack of maintenance documentation. Grease discharge into storm drains is a separate violation that can result in substantial fines and cleanup orders from DDPHE. Establishments with floor drains or hoods that bypass the grease trap entirely face immediate non-compliance notices. Regular training of kitchen staff on proper grease disposal practices (using waste containers instead of drains) is essential to prevent violations.

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