San Francisco Grease Trap Compliance Checklist for Food Service

San Francisco Grease Trap Sizing & Installation Requirements

The San Francisco Building Code and Public Works Code mandate that food service facilities install grease traps or interceptors sized according to peak flow rates and fixture unit calculations. Grease traps must have a minimum capacity of 1,000 gallons for most restaurants, though larger operations require proportionally larger units. All installations must include proper inlet and outlet baffles, access covers, and must be located in accessible areas for inspection and maintenance. The San Francisco DPH requires permits before installation, and all grease management systems must comply with the California Plumbing Code as adopted locally. Verify your facility's trap size matches your flow calculations and obtain documentation from your installation contractor.

Cleaning, Pumping & Documentation Requirements

San Francisco requires restaurants to pump grease traps at least once every 30 days, or more frequently if your operation generates higher grease volumes. All pumping and cleaning services must be performed by licensed waste haulers, and you must retain dated receipts and manifests for a minimum of three years. The DPH inspection form specifically checks for maintenance records during routine food facility inspections under Section 113980 of the California Health and Safety Code. Document the service provider's name, date, time, amount of material removed, and next scheduled service date. Non-compliance or lack of documentation is a common violation that can result in administrative penalties and facility closure orders.

Common SF Health Inspection Violations & Best Practices

San Francisco inspectors typically cite violations for grease accumulation inside or outside the trap, missing or damaged access covers, inadequate cleaning schedules, and failure to maintain pump records. Dumping cooking oil or grease directly into sink drains, even with water, bypasses the trap and triggers violations under SF's Environmental Code. Best practices include training staff on proper oil disposal (collect in designated containers), scheduling preventive pumping before the facility reaches capacity, and designating one staff member as the grease management coordinator. Store collected grease in labeled, sealed containers away from food prep areas, and contract with certified waste vendors to ensure proper recycling or disposal. Keep all compliance documentation easily accessible for surprise DPH inspections.

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