Actionable guides and industry insights to support your food business

Preparing for your grease inspection

Water utilities spend millions of pounds every year clearing blockages from the sewers, unblocking pipes and cleaning up wastewater overflows caused by fats, oils, and grease (FOG) in the sewer system. Yorkshire Water alone spends £2.4 million every year clearing more than 30,000 blockages across the region, a cost that will only continue to rise as the food industry expands and populations increase.

During a SwiftComply inspection, we assess your FOG output and management. It’s important to be prepared for these inspections, and this article aims to walk you through the overall process. 

Firstly, when the inspector visits your establishment, they should provide you with identification. At this point, feel free to ask any questions about the process or any previous correspondence which you have had after previous inspections. Also, don’t be afraid to request that the inspector put on personal protective equipment (ie. gloves and hairnet).

Your inspector will be assessing how you are managing and disposing of FOG in order to determine your compliance and risk rating to the sewerage system. The inspector will likely take photos to highlight instances of compliance/non-compliance.

During restaurant grease inspections

Your inspector wants to make sure:

  • That you understand the importance of installing a grease trap if you do not have one. They can support you in acquiring one.
  • If you have a grease trap, that you are maintaining it correctly and that records of this maintenance are being kept on-site. This should include staff and contractor maintenance and removal of waste grease.
  • That you are storing collected grease trap waste and used cooking oil in a secure area, isolated from any drains, that you have disposed of this waste using a licensed waste carrier and that you have documentation on-site to verify this.
  • That you are employing the best practices in FOG management and that all staff members are trained appropriately in these practices. It’s essential that you continually monitor your operations to ensure that best practices are being employed at all times.
  • That you are cleaning canopy filters correctly, ideally using a sink connected to grease trapping equipment.
  • That the use of food waste macerators for processing and discharging waste food to the drainage system is not occurring.

If you follow these best management practices, your inspector will be able to class you as compliant. Implementing sound environmental practices and reducing the amount of grease which reaches your pipes will protect your business and help your community.


How SwiftQuote Helps

At SwiftQuote, we run an online marketplace that connects businesses like yours with local service providers. Our goal is to make it as simple as possible to find and compare trusted local professionals. 

Through the app, you can submit a job request, and local pros will bid on your service, providing a quote to complete your request. You can also search pros in your area and select based on reviews, price, and any other requirements. 

SwiftQuote also tracks your compliance services and ensures you never miss a deadline again.

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