Grease traps & interceptors — California
General guidance and a verification checklist. Rules vary by locality and AHJ.
Important: This page provides general information only. For a definitive answer, verify with your local health department, fire marshal, building department, and sewer authority (as applicable).
Grease management requirements often come from the sewer/wastewater authority and can be stricter than health code. Sizing and location can make or break a buildout.
What to verify
| Item | Notes |
|---|---|
| Authority | Identify whether city sewer or a separate district sets requirements. |
| Sizing method | Confirm sizing rules based on fixtures/menu/seating. |
| Placement | Verify indoor vs outdoor placement requirements and access for pumping. |
| Maintenance logs | Confirm recordkeeping and pumping frequency requirements. |
Common pitfalls
- Assuming a previous tenant’s approvals carry over after a change of use
- Skipping plan review before ordering expensive equipment
- Overlooking vent termination, roof penetrations, or grease duct routing constraints
- Ignoring wastewater authority requirements for grease interceptors
Related requirements
- Health permits & inspections
- Fire suppression systems
- Grease traps & interceptors
- Zoning, occupancy & change of use
Common questions
Do all restaurants need this?
Not always. Requirements usually depend on your equipment, menu, building classification, and local enforcement. Verify with the authority having jurisdiction (AHJ).
Who enforces this?
Often a combination of your local health department, fire marshal/fire prevention bureau, building department, and wastewater authority.
When should I verify requirements?
Before signing a lease or ordering equipment. Plan review and permitting sequencing can change your buildout cost and timeline.
Last reviewed: 2025