Food service grease (FOG) compliance inspection checklist
Routine inspection of a restaurant or other food service business's grease interceptor, kitchen practices and pump-out records.
Based on: Common FOG and pretreatment program requirements
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Interceptor
| Item | Pass | Fail | N/A |
|---|---|---|---|
| Interceptor accessible, covers in place and undamaged, baffles and tees intact Photo | |||
| Floating grease plus settled solids under 25% of working depth (typical); measured depth noted Photo | |||
| No grease, solids or odor visible at the outlet or sampling manhole | |||
| No enzymes, bacteria or emulsifying products used in place of pumping |
Records
| Item | Pass | Fail | N/A |
|---|---|---|---|
| Pumped at the frequency in the permit (typical: whenever it reaches 25%, and at least every 3 months if not measured) | |||
| Manifest, trip ticket or cleaning log for each pump-out, kept on site for 3 years (typical) Photo | |||
| Hauler's certification that the waste was disposed of properly |
Kitchen
| Item | Pass | Fail | N/A |
|---|---|---|---|
| Screens or strainers on sinks draining to the interceptor | |||
| 3-compartment and pre-rinse sinks connected to the interceptor | |||
| Food scraps scraped to trash; no garbage disposal waste or solids over 1/2 in. going down drains | |||
| Used cooking oil stored in a covered container for recycling, not poured down drains Photo | |||
| Staff know the grease practices (posted signs or training) |
Changes
| Item | Pass | Fail | N/A |
|---|---|---|---|
| No new fixtures, menu or ownership changes that would need a new plan review |
Follow-up
| Item | Pass | Fail | N/A |
|---|---|---|---|
| Problems found given to the owner in writing, with a date to fix them |
Photo A photo is expected with this item.
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This checklist is a starting point. Check each item against your current permit and your agency's standards before relying on it. For sewer districts and public works departments in any state: construction and acceptance of public sewer mains, private laterals and interceptors, and grease (FOG) compliance at food service businesses. Test methods follow common standards (UNI-B-6, ASTM F1417, ASTM C1244). Values marked "typical" are common values from published sewer agency standards and pretreatment rules; replace them with your own agency's standards and ordinances.
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In inspectorjay, every item gets a pass or fail, a dictated note, and geotagged photos, and the report goes to the contractor before you leave the site.