Usually yes. Phoenix, Tempe and Chandler require a grease device at food service establishments that prepare food on site, and Chandler's rule also covers beverages. Surprise lets some low-grease shops, including coffee shops, use a trap if an engineer signs off. Hand sinks and ice machines don't need one.
What the cities say
- Phoenix: every food service establishment that prepares food on site must have a grease interceptor. A hydromechanical trap is allowed up to four plumbing fixtures.
- Tempe: all food service establishments must install either an indoor trap or an outdoor interceptor.
- Chandler: food service establishments that prepare or package food or beverages for sale or consumption must install a FOG treatment device. That wording includes beverages, so it can reach coffee shops and bars.
- Surprise: lists delicatessens, sandwich shops, coffee shops, and pizza take-out with no fryers, and ice cream shops with disposable ware, as facilities that may use a grease trap instead of an interceptor. It requires calculations sealed by an Arizona professional engineer. The shop must have limited prep, minimal cooking, little cleanup, and no Type I hood.
Which drains connect
Surprise's list of fixtures that need a trap or interceptor includes three-compartment sinks, pre-rinse sinks, mop or floor sinks, dishwasher floor drains and floor drains with grease potential. Hand sinks, ice machines, bathroom floor drains, water fountains and soda machine drains do not, and restroom fixtures and hot liquids must stay out.
What this means for you
- Coffee shop: Phoenix and Tempe allow a trap with four or fewer fixtures on the grease line, so count your three-compartment sink, mop sink and floor drains against that limit.
- Bakery: baking on site is preparing food, so expect a device. Phoenix and Tempe require an interceptor, not a trap, for a commercial dishwasher. See the dishwasher rule.
- Bar: Chandler's wording covers establishments that prepare beverages for sale, so ask your city's pretreatment office before you assume you're exempt. A bar that brews its own beer also has pH and BOD limits to plan for; see brewery wastewater pretreatment in Phoenix.
Read trap vs interceptor, and what size interceptor a restaurant needs. Taking over a space? See commercial tenant improvement plumbing.
For a bar or cafe with a three-compartment sink, see whether an under-sink interceptor is enough.