What is a FOG Report?
September 2, 2025
If you run a restaurant or commercial kitchen, you’ve probably heard the term FOG Report tossed around. But what exactly is it…and why does it matter so much?
FOG stands for Fats, Oils, and Grease, and a FOG Report is a record that documents the levels of grease and solids found in your grease trap or interceptor after grease trap cleaning service. These reports are essential because they help determine whether your establishment is in compliance with your local Environmental Health Department.
What Most FOG Reports Include
Typically, a FOG Report is just a set of measurements:
- Grease thickness
- Solids buildup
On paper, this seems straightforward. But there’s a big problem: every jurisdiction has different rules. What counts as “compliant” in one city might not meet the standards in the next. That means unless you know your jurisdiction’s exact requirements, those measurements alone don’t necessarily tell you if you’re actually in compliance.
How We Do FOG Reports Differently
At North Bay Restaurant Services, we take FOG Reports one step further. Instead of simply recording the measurements, we also include your jurisdiction’s exact compliance requirements right on the report.
That way, when you review your report, you’ll see both your grease trap’s numbers and whether they meet the rule for your city or county. Clear, simple, and stress-free.
And unlike many providers, we include this report with every single grease trap cleaning service and interceptor pump-out we perform.
Beyond the Numbers: Protecting Your Kitchen
Grease levels aren’t the only factor in maintaining a healthy system. That’s why we also:
- ✔️ Check Drainage – If we see slow drains, we’ll recommend hydrojetting before it becomes an emergency.
- ✔️ Inspect Structural Integrity – Cracks, corrosion, or broken baffles can cause big problems. We flag issues early so you can plan repairs before they become costly.
- ✔️ Offer Professional Recommendations – We don’t just clean; we help you prevent downtime and stay in compliance with confidence.
Why This Matters for Your Business
Failing to maintain compliance with your local Environmental Health Department can lead to:
- Costly fines
- Emergency shutdowns
- Damage to your reputation
With our FOG Reports, you don’t just get a piece of paper, you get peace of mind. You’ll know exactly where you stand, and you’ll have a trusted partner watching out for both compliance and long-term system health.
✅ Every grease trap cleaning. Every interceptor pump-out. Every time.
That’s our promise at North Bay Restaurant Services. Learn more about why restaurants choose North Bay Restaurant Services.
❓ Frequently Asked Questions About FOG Reports
What does FOG stand for?
FOG stands for fats, oils, and grease. These are the byproducts of cooking that accumulate in grease traps and interceptors.
Why do I need a FOG Report?
Health departments require restaurants to keep records showing that traps are properly maintained. A FOG Report documents grease and solids levels to prove compliance.
Are all FOG Reports the same?
No. Every city and county has its own rules. Most providers only give you measurements, but we add your jurisdiction’s compliance requirement so you know exactly where you stand.
How often should I get a FOG Report?
Every time you have a grease trap cleaned or an interceptor pumped. We provide a detailed report with every single service.
What else is checked besides grease levels?
We also inspect drainage (to recommend hydrojetting if needed) and check the structural integrity of your system. This helps prevent costly emergencies and repairs.
Written by Brittney Bailey
Director, North Bay Restaurant Services
Since 2016, Brittney has led the administrative and customer service operations at North Bay Restaurant Services, supporting thousands of commercial kitchens across the Bay Area. She specializes in coordinating service for high-volume restaurants, hotels, and fine dining establishments—where timing, cleanliness, and compliance are non-negotiable. Brittney prides herself on delivering concierge-level customer service in an industry not known for it, bringing Michelin-level attention and professionalism to every account.
