Grease trap cleaning
Emptying and cleaning your grease trap — the tank that intercepts fats, oils and grease from kitchen sinks and floor drains before wastewater reaches the public sewer.
Emptying and cleaning your grease trap — the tank that intercepts fats, oils and grease from kitchen sinks and floor drains before wastewater reaches the public sewer. This is a PUB and NEA-driven requirement, not an optional bit of housekeeping: an overloaded trap passes grease straight into the sewer, which is exactly what the trap exists to prevent.
A neglected grease trap backs up, smells, and eventually discharges grease into the public sewer — PUB can act against premises found responsible for sewer blockages, and a backed-up kitchen drain during service is its own operational disaster regardless of enforcement.
We don’t yet have a vetted Singapore contractor directory — ask your landlord or trade association for a recommendation.
Who this is for
Any venue with a kitchen and a grease trap installed.
What you’ll hold
- Cleaning/disposal record, dated, from each clean-out
Watch out for
- Sticking to the 2-week baseline when your grease load clearly needs more frequent cleaning — a trap that fills before the next scheduled clean is already failing at its job.
- Not keeping a dated record of each clean-out, so there is nothing to show if PUB or NEA ever traces a sewer complaint back to your premises.
- Confusing this with the 6-monthly system flush or the 5-yearly CCTV/visual inspections — cleaning is the frequent, routine job; those are separate, less frequent checks.
Sources
- PUB — Grease Trap Requirements checked 2026-09-08
See also
This is item 13 of 32 in the free Singapore Compliance Calendar. See the whole list →