Seattle Grease Trap Compliance Checklist for Food Service

Seattle Local Requirements for Grease Traps

Seattle's Department of Construction & Inspections (SDCI) and Public Health require all food service establishments to install and maintain grease traps or interceptors based on facility size and waste volume. Facilities must comply with the Seattle Municipal Code (SMC) Chapter 22.800 for wastewater treatment. Grease traps must be sized according to peak flow rates and cleaned regularly to prevent blockages. The City of Seattle prohibits discharge of grease exceeding 100 mg/L into municipal sewers, and violations can result in fines or facility closure. Your equipment must be inspected and certified by a licensed contractor, with records available for health department review.

Monthly and Quarterly Maintenance Checklist Items

Inspect grease trap water level weekly—it should remain between the inlet and outlet pipes, never overflowing. Clean the trap monthly or when grease accumulation reaches 25% of total capacity, whichever occurs first. Remove solids and skimmed grease using a dip stick or visual inspection before calling a licensed pumper. Document every cleaning and pumping event with date, time, waste removed (in gallons), and contractor name. Check for foul odors, standing water, or pest activity around the trap exterior. Verify all inlet and outlet piping is secure and free from leaks. Test water temperature—grease should not solidify, indicating proper hot water use in kitchen operations.

Common Violations and How to Avoid Them

The most frequent Seattle violation is infrequent or undocumented grease trap pumping, which leads to overflow and sewer backups. Food service operators often neglect to maintain pump records or fail to hire licensed contractors, both infractions cited by health inspectors. Pouring fryer oil, meat fats, or dairy products directly down drains instead of into the grease trap bypasses the system entirely. Never use chemical additives or enzyme treatments as substitutes for mechanical cleaning—Seattle requires physical removal of accumulated grease. Improperly sized traps that are too small for your establishment's volume is a design violation requiring costly replacement. Always keep receipts, pump tickets, and maintenance logs for at least three years to demonstrate compliance during unannounced inspections.

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