5 Common Mistakes Restaurants Make with Used Cooking Oil Disposal (and How to Fix Them!)

Written By Brian Mohr

In the hustle of a busy restaurant kitchen, proper disposal of used cooking oil (UCO) can easily be overlooked. But doing it the wrong way doesn't just lead to clogged drains—it can result in environmental harm, costly fines, and even lost revenue opportunities.

Whether you run a family diner or a bustling commercial kitchen in Kamloops and Kelowna, BC (for example), staying on top of UCO disposal is essential. Local regulations in British Columbia require businesses to manage oil waste responsibly to protect both municipal systems and the environment. Fortunately, avoiding the most common mistakes is easier than you might think.

In this post, we’ll walk through five common used cooking oil disposal mistakes and share practical solutions to keep your kitchen running smoothly, safely, and sustainably.

Mistake #1: Pouring Oil Down the Drain

Why It Happens:

It's quick, easy, and seems harmless—until the consequences kick in.

Problems:

  • Clogs in pipes that can lead to expensive plumbing repairs.

  • Damage to Armstrong’s, contributing to fatbergs and infrastructure wear.

  • Environmental pollution, as oil can enter waterways and harm aquatic life.

  • Fines and penalties: Municipalities across BC, including Nortern BC, have bylaws that prohibit improper grease disposal.

The Fix:

  • Always collect used oil in designated, leak-proof containers.

  • Never pour oil into sinks, toilets, or storm drains.

  • Arrange for regular pickups by a licensed recycling company.

Mistake #2: Improper Storage of Used Cooking Oil

Why It Happens:

Used oil is often stored as an afterthought—in a rush, without proper containment or planning.

Problems:

  • Attracts pests like rodents and insects.

  • Causes slip hazards and safety issues for kitchen staff.

  • Risk of contamination, making the oil non-recyclable.

  • Creates unpleasant odors that can impact your restaurant’s environment.

The Fix:

  • Use secure, lidded, leak-proof containers specifically designed for UCO.

  • Store in a covered, low-traffic area, away from food prep zones.

  • Clean the storage area regularly to avoid buildup and odor.

Mistake #3: Mixing Used Cooking Oil with Other Waste

Why It Happens:

Without clear systems, oil may end up in the trash, grease traps, or mixed with food scraps.

Problems:

  • Contaminated oil can’t be recycled.

  • Increases waste disposal costs.

  • Creates challenges in waste separation and environmental compliance.

The Fix:

  • Educate staff to keep UCO separate at all times.

  • Label bins clearly and provide easy-to-follow disposal instructions.

  • Work with a recycling partner who supplies designated containers for oil only.

Mistake #4: Not Having a Reliable Recycling Partner

Why It Happens:

Some restaurants try to manage oil disposal internally or work with inconsistent providers.

Problems:

  • DIY disposal is messy and time-consuming.

  • Lack of expertise can lead to improper handling and legal risks.

  • Missed opportunities for rebates or cost savings through oil recycling.

  • Environmental liability from mismanagement.

The Fix:

  • Partner with a professional UCO recycling service in Nortern BC, Vancouver Islands and the BC INterior, like McLeod’s By-Products.

  • Look for providers that offer:

    • Free, Regular, on-time pickups

    • Environmental certifications

    • Clean, compliant storage equipment

    • Support with training and documentation

Mistake #5: Lack of Staff Training on Proper Disposal Procedures

Why It Happens:

Turnover and busy operations mean not everyone is on the same page.

Problems:

  • Inconsistent handling of oil waste.

  • Greater risk of making the other four mistakes.

  • Missed chance to engage staff in sustainability goals.

The Fix:

  • Implement regular training sessions for all kitchen staff.

  • Include:

    • The “why” behind proper disposal.

    • Clear, step-by-step handling instructions.

    • Emergency contacts and recycling partner info.

  • Post signage in back-of-house areas as quick-reference guides.

Conclusion

Managing your restaurant’s used cooking oil the right way isn't just good for the environment—it’s smart business. From avoiding costly repairs and fines to earning rebates through recycling, there are plenty of reasons to tighten up your UCO practices.

If you're operating in Vernon, BC or anywhere in BC, it's time to assess your oil disposal system and partner with professionals who can help you stay compliant, clean, and eco-conscious.

Contact a local used cooking oil recycling service today for a consultation—and take one more thing off your kitchen’s plate.

Brian Mohr
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