Denver Grease Trap Violations: What Inspectors Check

Denver Grease Trap Requirements & Inspection Standards

Denver regulations require all food service establishments to install and maintain grease interceptors sized according to their kitchen fixture count and daily flow rates, per the Denver Plumbing Code and DDPHE rules. Inspectors verify that grease traps are properly sized, accessible for cleaning, and installed with required baffles and cleanout ports. Common violations include undersized interceptors, improper installation without required venting, and lack of access for maintenance. The City also requires documentation showing the interceptor was designed by a licensed engineer and installed by a licensed plumber. Establishments must maintain clearance around the trap for cleaning equipment access.

Maintenance & Cleaning Violations That Draw Citations

Denver inspectors expect documented evidence that grease traps are pumped and cleaned on a regular schedule—typically every 30 to 90 days depending on usage volume and local interpretations. Violations occur when restaurants lack maintenance records, fail to clean traps when they reach 25% capacity, or allow grease buildup in drain lines and equipment. Inspectors may perform visual inspections of the trap contents and assess whether grease has backed up into kitchen fixtures or floors. Restaurants without a contract with a licensed hauler or proof of regular cleaning face immediate citations. Additionally, traps that are improperly cleaned—such as dumping grease back into the sewer or only partially emptied—trigger violations and fines.

Penalties, Fines & Compliance Prevention Strategies

Denver issues violations on a severity scale: minor infractions may result in warnings and re-inspection fees, while critical violations for non-functional or neglected grease traps can incur fines of $50 to $500+ per violation and potential closure orders. Repeated violations escalate penalties and can result in permit revocation. To prevent violations, restaurants should contract with licensed grease haulers, maintain signed cleaning logs with dates and hauler names, schedule regular inspections of trap components, train kitchen staff on proper disposal practices (no pouring grease down drains), and install strainers in sinks. Conducting internal pre-inspections quarterly and keeping receipts from maintenance providers creates a defensible compliance record that satisfies inspectors.

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