23.46.018

A. The venting of odors, fumes, vapors, smoke, cinders, dust and gas shall be at least ten (10) feet above finished sidewalk grade and directed away as much as possible from residential uses within fifty (50) feet of the vent. B. Major Odor Sources. Uses which employ the following odor-emitting processes or activities shall be considered major odor sources except when the entire activity is provided on a retail or on-site customer-service basis: 1. Cooking of grains; 2. Smoking of food or food products; 3. Fish or fish meal processing; 4. Coffee or nut roasting; 5. Deep fat frying; 6. Dry cleaning; and 7. Other similar processes or activities. C. When an application is made for a use which is determined to be a major odor source, the Director, in consultation with the Puget Sound Clean Air Agency (PSCAA), shall determine the appropriate measures to be taken by the applicant in order to significantly reduce potential odor emissions and airborne pollutants. The measures to be taken shall be indicated on plans submitted to the Director, and may be required as conditions for the issuance of any permit. After a permit has been issued, any measures which were required by the permit shall be maintained. (Ord. 121477 § 10, 2004; Ord. 112777 § 24(part), 1986.)