Pittsburgh Grease Trap Maintenance & Compliance Checklist

Pittsburgh Grease Trap Requirements & Local Regulations

All food service establishments in Pittsburgh must install and maintain grease traps or interceptors sized according to the International Plumbing Code (IPC) and Pittsburgh's building codes. The City requires grease traps to be installed on lines from kitchens, dishwashing areas, and pre-rinse stations before wastewater enters the municipal sewer system. Grease traps must be accessible for cleaning and inspection, located outside the building when possible, and properly sized based on your facility's gallons-per-minute (GPM) flow rate. Pittsburgh's PLI performs routine inspections during food service permits and license renewals, checking for proper installation, maintenance records, and compliance with sizing requirements.

Essential Grease Trap Maintenance Checklist Items

Inspect your grease trap monthly for grease accumulation, water level, and structural integrity—document all observations. Schedule professional pumping and cleaning every 30 days (or more frequently if capacity exceeds 25% grease buildup). Verify that baffles and inlet/outlet pipes are intact and free of blockages. Ensure drain lines from the kitchen are routed correctly through the trap and that no grease-laden water bypasses the system. Keep dated maintenance records on-site and readily available for PLI inspectors. Monitor for odors, slow drainage, or backups—these indicate the trap needs immediate attention. Test for proper baffle function and confirm the trap is not leaking or corroded.

Common Pittsburgh Violations & How to Avoid Them

The most frequent violations include lack of maintenance records, overdue or infrequent pumping, and grease traps that are inaccessible or improperly sized for the facility's needs. Installing grease-disposal products or pouring hot grease directly down drains without pre-treatment violates Pittsburgh codes and clogs interceptor systems. Failing to install a grease trap entirely or relocating one without PLI permit approval results in serious citations. Cracked, corroded, or leaking traps—even if being pumped—pose environmental and public health risks. Ensure all staff understands the importance of not disposing of fryer oils, cooking fats, or food scraps in the drain system. Keep a three-year history of cleaning receipts from licensed waste contractors to demonstrate ongoing compliance.

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