Las Vegas Grease Trap Compliance Checklist for Restaurants

Clark County Grease Trap Inspection Requirements

The Clark County Health & Human Services Food Protection Division requires all food service establishments to maintain grease interceptors sized according to kitchen equipment and flow capacity—typically one grease trap per facility or multiple interceptors for high-volume operations. During routine health inspections, inspectors verify that the interceptor is accessible, properly labeled, and located in an area where waste from food preparation and dishwashing can reach it. Nevada Administrative Code (NAC) 439.200 specifies that grease traps must be designed, installed, and maintained to prevent discharge of grease into the sewer system. Inspectors will check for proper ventilation of the trap, adequate clearance for cleaning access, and installation of cleanout ports complying with International Plumbing Code standards.

Monthly & Quarterly Maintenance Checklist Items

Establish a documented maintenance schedule with visual inspections at least monthly to check for buildup, odors, and proper water flow. Record the depth of accumulated grease and solids using a measuring stick or dipstick—most traps require pumping when solids reach 25-30% of tank depth or grease layer exceeds 1 inch. Verify that all drain lines from the hood suppression system, three-compartment sink, and pre-rinse spray valves are connected to the interceptor and flowing properly. Inspect cleanout ports, covers, and lids for damage, corrosion, or missing components that could compromise system function. Test that water temperature remains below 140°F in discharge lines, as hot water and chemical cleaners can damage the biological layer that separates grease from water and violate discharge standards.

Common Violations to Prevent & Required Documentation

The most frequent violations Clark County inspectors cite include grease-lined drains (indicating bypass of the interceptor), standing water or grease pooling around the trap, clogged or blocked drain lines, and lack of maintenance records. Do not pour chemical grease-eating additives, enzyme cleaners, or hot water directly into the grease trap—this disrupts the separation process and is a violation. Maintain a maintenance log documenting every pumping service, inspection date, grease depth measurements, and contractor name and license number; professional pumping companies should provide dated receipts and disposal documentation. Ensure your grease disposal contractor is licensed by the Nevada Division of Environmental Protection and properly documents waste manifests. Keep these records available for Health Department inspection and for at least 2 years to demonstrate compliance with NAC 439 requirements.

Start monitoring your compliance today with Panko Alerts—7 days free.

Real-time food safety alerts from 25+ government sources. AI-scored by urgency. Less than one bad meal a month — $4.99/mo.