Frequently Asked Questions

It depends on the size of your trap and the volume of your kitchen. Most restaurants need pump outs every 4-8 weeks. Smaller cafes and bakeries can often go 8-12 weeks between services. We will assess your setup and recommend a schedule that keeps you compliant without unnecessary costs.

An overflowing grease trap is a health hazard and a compliance breach. It can cause foul odours, blocked drains, and sewage backflow into your kitchen. Call us immediately — we offer emergency pump outs across the Gold Coast, often within a few hours.

Yes. After every service, we provide documentation that you can show to council inspectors proving your grease trap has been properly maintained. We also keep records on file so you can request copies at any time.

We cover the entire Gold Coast from Coolangatta to Coomera, including Broadbeach, Surfers Paradise, Southport, Robina, Nerang, Mudgeeraba, Palm Beach, Mermaid Beach, Burleigh Heads, Currumbin, Helensvale, and Oxenford. We also service Tweed Heads, northern NSW, Logan, and southern Brisbane.

Pricing depends on the size of your trap and the frequency of service. Standard pump outs for a single trap typically range from $250 to $450. We offer discounted rates for businesses on a regular maintenance schedule. Call us for a quote specific to your setup.

Any business that produces fats, oils, and grease in its wastewater needs a grease trap under Queensland trade waste regulations. This includes restaurants, cafes, bakeries, takeaway shops, hotels, clubs, pubs, school canteens, hospital kitchens, aged care facilities, and food manufacturing plants.

Yes. We supply and install grease traps for new food businesses and can also replace or upgrade existing traps that are undersized or damaged. All installations comply with Gold Coast City Council trade waste requirements.

For emergency callouts on the Gold Coast, we typically respond within 2-4 hours. We understand that a blocked or overflowing grease trap can shut down your kitchen, so we prioritise emergency jobs. Available 7 days a week including public holidays.

The 25% rule means your grease trap should be cleaned before the grease and solids layer reaches 25% of the total trap depth. Once fats, oils, and grease fill more than a quarter of the trap capacity, it stops working effectively and can allow grease to pass through into the sewer system. Most councils in Queensland, including Gold Coast City Council, use this as the standard for compliance inspections. We check trap levels during every service visit and recommend a cleaning schedule that keeps you well under the 25% threshold.

Between professional pump outs, you can help keep your grease trap working well by scraping plates thoroughly before washing, never pouring cooking oil or fat directly down the drain, using sink strainers to catch food scraps, and running hot water through the trap for a few minutes after each shift. Avoid using chemical drain cleaners — they can kill the bacteria that help break down grease naturally and may damage the trap. The most important thing is sticking to a regular professional cleaning schedule based on your trap size and kitchen volume.

A standard service includes a full pump out of grease, liquid, and solids; cleaning of the baffles, walls, and inlet and outlet sections; an inspection of seals and flow; licensed disposal of the waste; and a compliance certificate for your records. Everything you need to satisfy a council inspection.

No. Our scheduled maintenance plans are about convenience, not lock-in. We keep you on a regular cycle because it keeps you compliant and saves you remembering to book, but you are free to adjust or cancel your schedule. Many clients stay simply because the service is reliable.

Yes. We regularly coordinate with body corporate and centre management for shared trade waste infrastructure and food court tenancies. We can arrange access, service multiple tenancies in one visit, and provide each business with its own compliance documentation.

Emergency and after-hours callouts may carry a premium over a scheduled visit, reflecting the priority response and out-of-hours timing. We are upfront about the cost when you call. Businesses on a regular maintenance plan rarely need emergencies, which is part of the value of staying on schedule.

Yes. We provide the service records and compliance certificates the council requires, and keep copies on file so you can produce your history whenever an inspector asks. We make sure your documentation is always current and ready to present.

An undersized trap fills too quickly and risks non-compliance, while an oversized one is wasted cost. We assess your kitchen's output and the volume of fats, oils, and grease you produce, then advise whether your current trap is suitable. This is especially worth checking if you are expanding or servicing more often than seems reasonable.