Running a food service business in Chicago means staying on top of a lot of regulations. Health codes, fire safety, labor laws — the list is long. But one area that catches many operators off guard is FOG compliance.
FOG stands for Fats, Oils, and Grease. And in Chicago, the rules around managing it are strict — and enforced.
The good news? Staying compliant is not complicated once you know what is expected. This guide breaks it all down.
What Is FOG and Why Does It Matter?
Every commercial kitchen produces FOG. It comes from cooking oils, meat fats, butter, and food scraps that go down your drains.
The problem is what happens next. When FOG enters the sewer system, it cools and solidifies. Over time, it builds up and causes blockages. Those blockages can back up into your kitchen, your neighbors’ buildings, or the public sewer lines themselves.
That is not just a mess. It is an environmental hazard and a violation.
The Metropolitan Water Reclamation District (MWRD) of Greater Chicago oversees wastewater across the six-county region. They take FOG pollution seriously — and they have the authority to fine, suspend, or shut down businesses that do not comply.
Who Has to Comply?
If your business prepares or serves food in the Chicago metro area, FOG compliance almost certainly applies to you.
The list includes:
- Full-service restaurants and bars
- Fast food locations and quick-service operators
- Hotel kitchens and banquet facilities
- School and hospital cafeterias
- Food trucks with a commissary kitchen
- Grocery store deli and bakery departments
- Food and beverage manufacturing operations
Even if you do not fry food, your kitchen still produces grease. Soups, sauces, meats, and dairy products all contribute. If you have a commercial kitchen, you are in scope.
What Chicago and MWRD Require
The MWRD enforces a Fats, Oils, and Grease Control Program as part of its wastewater management rules. The City of Chicago’s Department of Water Management also has its own requirements under the municipal code.
Here is what the regulations cover:
Grease interceptors or traps are required. You must have an approved device installed to capture FOG before it enters the sewer. The size and type depend on your kitchen’s output and drain flow rate.
Regular cleaning and maintenance are mandatory. You cannot just install a grease trap and forget about it. The MWRD uses what is often called the “25% rule” — your trap must be serviced before the combined layer of grease and solids reaches 25% of the trap’s total holding capacity.
You must keep cleaning records. Document every service visit. Your service provider should give you a waste manifest. You must keep those records on-site and make them available for inspection.
Waste must be disposed of properly. It is not enough to pump the trap. The waste has to go to an approved facility. Using an unlicensed hauler — even to save money — puts your business at legal risk.
How Often Do You Need to Clean Your Grease Trap?
This is the question we hear most. And the honest answer is: it depends.
Cleaning frequency varies based on your trap size, how busy your kitchen is, and what you cook. A high-volume burger spot needs service more often than a café that mostly serves pastries and coffee.
As a general guideline:
- High-volume restaurants: Every 4 to 6 weeks
- Moderate-volume kitchens: Every 8 to 12 weeks
- Lower-volume food service businesses: Every 90 days or less
The MWRD’s 25% rule is the actual compliance standard. So the real answer is: clean it before it hits that threshold. A qualified service provider can help you build a schedule that keeps you well under the limit — and out of trouble.
What Happens If You Do Not Comply?
Ignoring FOG compliance is a costly mistake. The consequences are real.
Fines and enforcement actions. The MWRD can issue notices of violation with fines attached. Repeated violations lead to escalating penalties.
Sewer backups and health code violations. A clogged trap does not just create paperwork. It can flood your kitchen, trigger a health department inspection, and result in a temporary closure.
Emergency service calls. A grease trap that has not been serviced in months is a pipe failure waiting to happen. Emergency cleanouts cost more and disrupt your operation at the worst possible time.
Loss of permit. In serious or repeated cases, the city or MWRD can pursue permit suspension or revocation.
None of that is worth the risk of skipping a service visit.
Stay on Top of It: A Simple Compliance Checklist
Use this as a quick reference for your team:
- Grease trap or interceptor is properly installed and sized for your kitchen
- Scheduled cleaning service is in place — tied to your actual usage, not just a calendar reminder
- Service manifests are saved on-site after every visit
- All waste is removed by a licensed hauler and disposed of at an approved facility
- Staff know not to pour cooking oil, grease, or food scraps down the drain
- Sink screens are in place to reduce solids entering the trap
Simple habits like scraping plates before washing and using a grease bucket for fryer oil go a long way. They reduce how fast your trap fills and can extend the time between service visits.
Not sure if your grease trap is on the right schedule?
Our team works with Chicago-area restaurants and food service businesses every day. We handle the cleaning, the documentation, and the proper disposal — so you always have what you need if an inspector shows up.
Request a Service Quote — or call us to talk through your situation. We are happy to help.
How Southwaste Helps Chicago Businesses Stay Compliant
We service commercial grease traps and interceptors across the Chicago metro area. Our team is licensed, and we provide the waste manifests and service records you need for your files.
Here is what working with us looks like:
We set you up with the right schedule. We look at your trap size and kitchen volume. Then we build a service frequency that keeps you under the MWRD’s 25% threshold — no guessing required.
We handle documentation for you. After every service visit, you receive a manifest with the details of what was removed and where it went. Keep it on file. You are covered.
We respond quickly when you need it. If a kitchen emergency comes up or you need a faster turnaround before an inspection, we can make it happen.
We service the full range of equipment. Grease traps, grease interceptors, grit traps — we work with it all. If your facility has multiple devices, we coordinate service on all of them.
Compliance does not have to be a headache. With the right service partner, it becomes just another box you check on schedule.
Start With a Conversation
If you are not sure what your current compliance status looks like, that is okay. We help new clients figure it out all the time.
Call us or fill out our quick request form. We will ask a few questions about your kitchen, your current equipment, and how often it has been serviced. From there, we put together a plan that makes sense for your operation.
Request Service — it only takes a minute to get started.
