Buying a restaurant does not tell you whether its grease-management equipment is suitable, maintained or properly documented. An inspection notice is a reason to establish those facts quickly.
How to approach the decision
Collect the lease, equipment plans, previous inspection reports and service records. Ask the landlord whether an external interceptor serves your unit or several occupants. Have a qualified contractor identify the installation rather than guessing from the fixtures visible in the kitchen.
Show the authority and contractor an accurate account of how the kitchen operates, including cooking stations and recent changes. An inherited installation may need assessment against the actual use of the premises.
Separate three possible scopes: maintenance, repair and replacement. Request the reason for each proposed intervention and the approvals it requires. Do not buy a replacement simply because a unit looks old, and do not conceal alterations to avoid an inspection.
Frequently asked questions
What should I do after receiving a sewer-authority inspection notice?
Read the notice, confirm its deadline and arrange a qualified assessment. Ask the authority what documents and access it expects.
How can I find out whether the building already has a shared grease interceptor?
Check building plans and speak with the landlord; have the contractor verify the connected equipment.
Will an old rusty trap need replacement or can it remain in service?
Condition, performance and local requirements determine the answer. Appearance alone does not establish whether replacement is necessary.
Does a wok station need its own grease interceptor connection?
Ask the local authority and designer to assess the fixture connections and kitchen use. Do not assume every station follows the same arrangement.
Sources and context
Community discussions informed the questions addressed here; they are not technical or legal authority. The guidance above is general decision support, not a site-specific diagnosis or legal opinion.