Commercial plumbing
Restaurant plumbing and grease line clearing
A backed-up floor sink at 6 p.m. on a Friday shuts a kitchen faster than a no-show cook. We clear, jet and repair kitchen drain lines before or after service.
or dial (365) 363-3352Visits booked around your hours
- Floor sinks and trench drains cleared and flushed
- Kitchen lines jetted back to the main, not just snaked
- Grease interceptors opened, checked and baffles inspected
- Pre-rinse units, hand sinks and mop sinks repaired
A price before we startNothing cut or opened until you say yes.
- Licensed & insureddetails confirmed on the call
- Phones answered 24/7a person, not a queue
- Price before we startcall-out rate on the phone
- Old Toronto & East Yorkhouses, condos, businesses
Why restaurant drains choke
Fat, oil and grease go down warm and liquid, then cool and stick to the pipe wall a few metres downstream. Food scraps and starch bind to that layer until the line is a fraction of its bore. Snaking pokes a hole through it; the next rush closes it again.
- Dish-pit and pre-rinse water at high temperature carries grease further before it sets.
- Floor sinks under steam tables and ice machines collect the overflow.
- Long horizontal runs in older buildings have little fall, so solids settle.
Signs it is time to call
- Floor sinks bubbling when the dish machine drains
- Sour smell at the hand sink or mop sink
- Water pooling under the line at the end of service
- Grease interceptor overflowing at the lid
What we do on a kitchen visit
Clear the blockage
We open the nearest cleanout, run a cable to get flow back, then jet the line with a nozzle sized to the pipe so the walls are scoured, not just pierced.
Check the interceptor
We lift the lid, measure the grease and solids layer, check the inlet and outlet baffles and look for a missing flow-control fitting. Pump-outs are handled by a waste hauler; we can tell you when it is due.
Camera the line
A camera run after jetting shows sags, broken joints or a collapsed section that will keep catching grease.
Grease and the City sewer bylaw
Toronto’s sewer bylaw expects food service businesses to keep grease out of the municipal sewer, which generally means a working grease interceptor that is maintained on a schedule. Bylaw wording and inspection habits get revised, so confirm today’s requirements with the City before planning a kitchen renovation.
What’s included
What’s included
- Cleanout opened and line cabled for flow
- Jetting back to the main stack
- Interceptor baffle and flow-control check
- Camera inspection with notes
- Advice on clean-out frequency
How the visit runs
- 1Book around service
Early morning or after close, unless the kitchen is already down.
- 2Cable then jet
Flow restored first, then the pipe walls scoured.
- 3Inspect
Camera footage and interceptor levels noted.
- 4Hand over
What we found, what to watch, when to call again.
Common questions
How often does a kitchen line need jetting?
That comes down to the menu and how many covers you turn. A fryer-heavy kitchen can need a visit each season, while a small coffee bar might go a year or more. The camera footage from the first jetting sets a realistic schedule.
Do you pump out grease interceptors?
Large pump-outs go to a licensed waste hauler. We inspect, clear lines and repair the interceptor fittings.
Keep the doors open. Call the plumber.
A plumber answers day and night, and the call-out rate is quoted before anyone drives over.