Prepare a food service establishment for a FOG compliance inspection

Steps

1. Confirm the grease interceptor/AGRD is properly sized and installed for the current kitchen equipment and menu, and that all required grease-laden-waste fixtures are actually connected to it (an inspector will check that no fixture bypasses the device)
2. Have the maintenance/cleaning log or manifest readily available on-site, showing service dates, hauler identity, and approximate volume removed for at least the local ordinance's required look-back period (commonly in the range of two to three years, confirmed against the specific local ordinance)
3. Verify current measured FOG/solids accumulation is below the jurisdiction's cleaning trigger (commonly a percentage-of-depth threshold, e.g., around 25%) and schedule a pump-out proactively if approaching it before the inspection
4. Confirm the facility is not using any prohibited chemical/enzyme/bacterial additive in the interceptor, per the local ordinance's additive restrictions
5. Review kitchen staff practices for required best management practices — dry-wiping/scraping cookware before washing, proper disposal of used cooking oil into a dedicated (non-interceptor) container, and no discharge of grease directly to floor drains not connected to the interceptor
6. Confirm the facility's permit (industrial wastewater/FOG program permit, where required) is current and that any prior inspection violations have been corrected and documented