What should I check about a restaurant’s grease trap and ventilation before buying?

Start with the paperwork. Request service invoices for the trap, the hood, the ducts and the fan, along with any notice from an inspector or the landlord. Regular, documented cleaning is a good sign. Gaps, repeated blockages or a trap that overflows suggest a system that is undersized or neglected. Ask the seller what happens when the drains back up.

Then go and look, and bring a professional. A plumbing or kitchen exhaust contractor can check the trap’s condition and size, the hood’s fit over the cooking line, and whether the duct is clean and sealed. Smell the kitchen and check the grease build-up on the walls and the roof. A change in the cooking, such as adding a fryer, can overload systems built for something lighter.

Finally, read the lease and ask your lawyer. It may say whether the tenant or the landlord is responsible for the roof fan and for the underground trap, and whether a change of use needs approval. Ask the local authority which rules apply. Put the findings into your price discussion and, if repairs are needed, into the agreement.

Key takeaways

• Request cleaning and service records for the trap, hood, ducts and fan.
• Bring a qualified contractor to inspect condition and capacity under your intended menu.
• Read the lease to see who maintains and replaces these systems, and ask your lawyer what it means.