Why FOG compliance keeps biting restaurants
Fats, oils, and grease (FOG) are the #1 cause of sewer main blockages across Northwest Indiana and Chicagoland. Every municipality from Crown Point to Chicago has a FOG ordinance — and the inspector who shows up to your kitchen has a checklist.
What inspectors look for
- A trap or interceptor sized correctly for your fixture count — not the 20-gallon under-sink unit you inherited from the last tenant
- A manifest log on-site showing pump-out date, gallons removed, and the licensed hauler's signature
- The 25% rule — if FOG + solids exceed 25% of trap volume, you're out of compliance, full stop
- A grease line that actually drains — they will run water and watch
- No bypass lines routing kitchen drains around the trap
Pump intervals that hold up to inspection
- High-volume kitchens (BBQ, steakhouse, fryer-heavy): monthly
- Standard full-service: every 6–8 weeks
- Cafes, bars, sandwich shops: quarterly
- Ghost kitchens, food trucks, commissaries: monthly to biweekly
What we leave on-site every visit
A signed compliance manifest with date, gallons, disposal facility, and hauler license — formatted for Lake County, Porter County, City of Chicago, and Cook County inspectors. Keep them in a binder by the office desk; that's where every inspector looks first.
Related reading
- How Often Should a Restaurant Pump Its Grease Trap?
- Commercial grease trap pumping service
- Hydro jetting for the line scrape after a heavy pump-out