Your grease trap gets pumped on schedule, so grease is handled. Except pumping empties the trap. It does nothing for the line running from the trap to the sewer — and that line is where fats, oils and grease actually accumulate and harden onto the pipe wall.
That is why a kitchen with a perfect pump-out record still ends up with a floor drain backing up during Friday service. The trap was fine. The line downstream had closed to a fraction of its diameter.
How fast it builds
Faster than most operators expect. A busy Winnipeg kitchen sends hot, emulsified fat down the line continuously through service. It cools within a few metres, sticks, and each layer catches the next. Fryer-heavy menus, high-volume dish pits and enzyme-based cleaners that emulsify grease and release it further down the line all accelerate it.
Realistic frequencies
High-volume kitchen, heavy fry, 7 days: Monthly. Standard full-service restaurant: Every 2–3 months. Café, bakery, limited cooking: Every 4–6 months. Bar with limited food service: Every 6 months. Institutional / care home kitchen: Quarterly.
Treat those as starting points. What your line actually needs shows up on camera after the first two services, and we adjust from there.
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Call +1 (204) 399-4413 — 24/7Why jetting, not cabling
Cabling a grease line bores a channel through the coating. Flow returns, the job looks done, and it closes again within weeks. Hydro jetting scours the full circumference back to bare pipe and flushes the fat out of the system. In a grease line the difference is not marginal — it is the difference between a maintenance programme and a monthly emergency.
What it costs you to skip it
An emergency drain call during service is the smallest number in the equation. Add the lost covers, the shift you had to close or run crippled, the staff standing in grey water, the cleanup, and the possibility that an inspector arrives while there is standing water on your kitchen floor. Scheduled overnight jetting costs a fraction of one bad Friday.
How we work around your service
Overnight, before open, or on your closed day — whatever fits. Mats down, containment up, jetted, camera-verified, cleaned, and a dated written report left for your food-safety file before your first prep cook arrives.
When to call a pro
If your kitchen has never had its grease line jetted — only the trap pumped — call us. We serve Winnipeg restaurants, commercial kitchens, care homes and institutional operations 24/7. Call +1 (204) 399-4413.
Learn more about our restaurant and commercial drain cleaning in Winnipeg — including what's included, how it works, and how to book.
Frequently Asked Questions
Do you also pump the grease trap?
We focus on the drain lines downstream of the trap — jetting and clearing the grease that accumulates in the pipe wall after the trap. For grease trap pumping, we can coordinate with a licensed pumping contractor and keep your whole system on one schedule.
Can you service us overnight?
Yes — that is how most of our restaurant work is scheduled. Overnight, before open, or on your closed day — whatever fits your operation.
Do you provide documentation for health inspections?
Yes, a dated written report every visit, suitable for your food-safety file.
What about our floor drains and washrooms?
Included in a maintenance programme — floor drains, washroom lines and storm drains can all be on the same schedule.
Need a Drain or Sewer Specialist?
Pro Drain Cleaning Limited serves Winnipeg, Selkirk, Steinbach, and everywhere within 100 km — 24/7, with upfront pricing before we start.
Call +1 (204) 399-4413 — 24/7