Who does the bylaw apply to?
This bylaw applies to commercial kitchens and operations that prepare, package, serve, sell or otherwise handle food in a way that results in discharge of fats, oils and grease into the sewer. This includes: restaurants, fast-food operations, cafeterias, hospitals, bars, grocery stores, bakeries, coffee shops, butcher shops, and other similar operations.
Main bylaw requirements
If you operate a commercial or institutional kitchen, you must:
- Install a correctly sized grease interceptor that is connected to all required fixtures
- Maintain the grease interceptor by having it pumped out by a service provider every 90 days or when fats, oils, grease and solids are more than 25% of the total liquid depth (whichever happens first)
- Keep records of grease interceptor cleanouts and maintenance activities
Violations may result in re-inspection fees of up to $500 or a fine. Certain violations — such as not having a grease interceptor — carry a minimum fine of $2,000.