Most Ontario municipalities require grease interceptors for any food service establishment that connects to the municipal sanitary sewer. The specific threshold varies by municipality and is governed by the local sewer use bylaw. Even small takeout operations may require a grease trap depending on the type of cooking and volume of grease-laden wastewater generated.

Grease interceptor sizing in Ontario is based on the drainage flow rate from connected fixtures. The calculation follows ASME A112.14.3 and accounts for fixture units, peak flow rate, and required retention time. Municipal bylaws may specify a minimum grease-retention capacity. A licensed plumber should size the unit for your specific kitchen configuration.

Yes. Ontario's Building Code and public health regulations require floor drains in commercial kitchen areas. Floor drains must have trap primers or trap guards to prevent sewer gas from escaping. The number and placement of drains depends on kitchen layout, equipment, and local health unit requirements.

A three-compartment sink has separate bays for washing, rinsing, and sanitizing dishes and utensils. It is required by Ontario Regulation 493/17 for commercial kitchens that wash dishes manually. Each compartment must have hot and cold water supply, and the sanitizing compartment must reach the required temperatures or chemical concentrations.

Yes. Commercial food service establishments are classified as high-hazard facilities. Ontario municipalities generally require a reduced-pressure zone (RPZ) backflow preventer assembly on the water service, with annual certified testing and submission of test reports to the local water utility.

A plumbing permit from the local building department is required for any new installation, fixture relocation, or significant modification. For a new restaurant buildout, this is typically part of the broader building permit application. Separate approvals may be required from the local public health unit and municipal sewer authority for grease interceptor installation.

Ontario municipal sewer use bylaws typically require pumping before grease fills 25–50% of the trap's grease-retention capacity. High-volume kitchens may need pumping every 4–8 weeks. Records of pumping must be kept on-site and available for municipal inspection.

This depends on the lease agreement. In most Ontario commercial restaurant leases, the tenant (operator) is responsible for grease interceptor pumping and maintenance as part of their operating obligations. The landlord may be responsible for the structural integrity of the trap itself. Review your lease carefully — this is a common source of disputes.