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GREASE TRAP CLEANING VANCOUVER ISLAND FOOD BUSINESSES

Your next health inspection is coming. Is your grease trap ready for it?

Scheduled | Documented | Done Right

A documented schedule is your best defence.

First Class Facilities provides recurring grease trap cleaning for restaurants, breweries, cafés, food trucks, and commercial kitchens across Vancouver Island. We show up on schedule, clean the trap properly, and give you a service manifest you can hand to your health inspector without hesitation.

  • Full Pump Out: Thorough service for all trap sizes.
  • Condition Reporting: Trap inspection included with every visit.
  • Compliance Ready: Service manifest provided every visit for health inspectors.
  • Responsible Disposal: All grease disposed of at approved municipal facilities.
  • Flexible Scheduling: Weekly, monthly, quarterly, or custom plans.
  • Local Team: No call centers, no routing delays. Just a local crew you know.

A neglected grease trap doesn’t give you much warning before it becomes a crisis

You run a kitchen. You’re managing staff, food costs, suppliers, and customers—all at the same time. The grease trap is the last thing on your list until it backs up, starts smelling, or a health inspector flags it on a visit. When that happens, it’s not just an inconvenience—it’s a documented violation that follows your business. The frustrating part is it’s entirely preventable with the right provider on a consistent schedule.

What happens if your grease trap goes unserviced:

We use environmentally responsible products and proven sanitation methods, maintaining a positive, hygienic experience for every user.

We built FCF because food businesses on Vancouver Island deserved better

Large national operators manage hundreds of accounts. Your restaurant is a routing stop, not a relationship. When a visit gets skipped, you’re calling a call centre. We’re a local team. We service a defined area so we can show up—on the schedule we agreed to, every time. And every visit comes with documentation you can hand to an inspector without hesitation.

Scheduled | Documented | Done Right

Simple, Scheduled, Off Your Plate.

1

Get a quote and set your schedule

Tell us your trap size, kitchen volume, and preferred service frequency. We’ll quote you a flat recurring rate—no surprises later.

2

We arrive, clean, and document

Our technician pumps the trap, inspects for issues, and provides a written service manifest. You’ll always know the date, volumes removed, and technician on site.

3

Compliance handled—focus on the kitchen

You get a paper trail that satisfies health inspectors, municipal bylaw officers, and your own peace of mind. We auto-schedule your next visit.

Frequently Asked Questions

Industry standard is when the trap is 25% full of FOG (fats, oils, grease). For most restaurants that means monthly or quarterly—we’ll assess yours and recommend the right frequency.

Yes. Every service includes a written manifest.

We service grease traps from small undercounter units to large in-ground interceptors. Tell us your setup and we’ll confirm capability.

Yes. If you’re facing an inspection or a backup, call us directly. We’ll do our best to get to you quickly.

Get on a schedule. Stay compliant. Never scramble again.