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Attachment 10-Air Quality and Odour Assessment · MCU23/0078
NOOSA CIVIC VILLAGE MIXED-USE DEVELOPMENT 69 Hofmann Dr, 46 Walter Hay Dr, and 28 Eenie Creek Rd Noosaville Qld 4566 Air Quality / Odour Assessment Stockwell Development Group Pty Ltd Date 21 November 2023 Report 237401.0145.R01V02
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DOCUMENT CONTROL
Prepared by: Trinity Consultants Australia
ABN 62 630 202 201
A: Level 3, 43 Peel Street
South Brisbane, QLD 4101
T: +61 7 3255 3355
E: [email protected]
Reference Date Description Prepared Checked
237401.0145.R01V01 09/10/2023 Draft Report Hilbert Libres Samuel Wong
237401.0145.R01V02 21/11/2023 Final Report Hilbert Libres Samuel Wong
Document Approval
Approver Signature
Name Samuel Wong
Title Environmental Manager
COPYRIGHT AND DISCLAIMERS
This report has been prepared by Trinity Consultants Australia (Trinity), with all reasonable skill, due care and diligence in accordance
with Trinity Quality Assurance Systems, based on ISO 9001:2015. This report and the copyright thereof are the property of Trinity and
must not be copied in whole or in part without the written permission of Trinity.
This report takes account of the timescale, resources and information provided by the Client, and is based on the interpretation of data
collected, which has been accepted in good faith as being complete, accurate and valid.
Trinity disclaims any responsibility to the Client and others in respect of any matters outside the agreed scope of the work.
This report has been produced specifically for the Client and project nominated herein and must not be used or retained for any other
purpose. No warranties or guarantees are expressed or should be inferred by any third parties. This report may not be relied upon by
other parties without written consent from Trinity.
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CONTENTS
1. Introduction .......................................................................................................................... 1
1.1 Overview ............................................................................................................................. 1
1.2 Scope .................................................................................................................................. 1
2. Proposed Development ......................................................................................................... 2
2.1 Project Description ............................................................................................................... 2
2.2 Description of Operations ..................................................................................................... 3
3. Study Area Description ......................................................................................................... 5
3.1 Zoning of Site and Surrounds ................................................................................................ 5
3.2 Identification of Existing and Future Sensitive Receptors ........................................................ 6
3.3 Description of Potential Air Emission Sources in the Vicinity .................................................. 11
4. Review of Local Meteorology .............................................................................................. 12
5. Emissions Management Options ......................................................................................... 13
6. Recommended Emissions Management Approach ............................................................. 15
7. Odour Management Plan .................................................................................................... 19
8. Conclusion ........................................................................................................................... 19
References ................................................................................................................................... 20
FIGURES
Figure 2.1: Proposed Site Layout Plan – Ground Floor (cropped from DA Floor Plan) ................................... 3
Figure 2.2: Potential Location of Restaurants (Ground Level) ..................................................................... 4
Figure 3.1: Zoning Map (Noosa Plan 2020) ............................................................................................... 5
Figure 3.2: Location of Site and Sensitive Receptors .................................................................................. 7
Figure 3.3: Location of Sensitive Receptors within the Development (Ground Level) .................................... 8
Figure 3.4: Location of Sensitive Receptors within the Development (Level One) ........................................ 9
Figure 3.5: Location of Sensitive Receptors within the Development (Level Two) ...................................... 10
Figure 4.1: Wind Rose, BOM Tewantin Station (2019-2021) ..................................................................... 12
Figure 4.2: Wind Rose, BOM Tewantin Station (2019-2021, 0700-2200) ................................................... 12
Figure 6.1: Stages of the Emissions Management Plan ............................................................................ 15
TABLES
Table 3.1: List of Existing Sensitive Receptors with UTM Coordinates ......................................................... 6
Table 3.2: Odour and grease loading intensity (Planning Guidance for Food and Drink Establishments,
London Borough of Richmond upon Thames) .................................................................. 11
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1. INTRODUCTION 1.1 Overview Trinity Consultants Australia (Trinity) was commissioned by Stockwell to provide air quality consultancy services for the proposed mixed-use development to be constructed at 69 Hofmann Dr, 46 Walter Hay Dr, and 28 Eenie Creek Rd, Noosaville, Qld 4566. The proposed development includes retail, commercial, entertainment and residential dwellings. A Development Application (MCU23/0078) for consideration by Noosa Shire Council has been made for a development permit for the new mixed-use village precinct. The application was made over land described as Lot 1 SP 322201, Lot 3 SP 322201, and Lot 7 SP 322201. This air quality / odour report has been prepared in response to an information request issued by Noosa Shire Council on 17 July 2023 following review of the DA Item 48 relating to air quality and is copied below: 1.2 Scope To address the information request, the following tasks have been completed: ◼ Review of the project and the associated potential emissions ◼ Qualitative review of potential impacts ◼ Identification of appropriate emissions mitigation measures ◼ Development of a management approach to selecting appropriate mitigation measures 237401.0145.R01V02 Page 1
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2. PROPOSED DEVELOPMENT
2.1 Project Description
The proposed development includes the following components:
◼ Village mixed use comprising shops, food and drink outlets, offices, and health care services (ground
level)
◼ Bar and dining (ground level)
◼ Cinema (first level)
◼ Indoor sport and recreation (ground and first levels)
◼ Business precinct comprising offices and health care services (ground and first levels)
◼ Residential apartments (ground to second levels)
1-Bedroom (65 units)
2-Bedroom (56 units)
◼ Arts and innovation – research and technology (basement)
◼ Car parking (basement and ground levels)
◼ Bicycle parking
The proposed layout plan of the site as provided by the client is shown in Figure 2.1. Further details of the
proposed on-site accommodation uses are provided in Section 3.2.
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Figure 2.1: Proposed Site Layout Plan – Ground Floor (cropped from DA Floor Plan) 2.2 Description of Operations The proposed Noosa Civic Village is a mixed-use development which will offer entertainment, dining, and business activities to the Noosa community. It will be linked to the existing Noosa Business Centre by a pedestrian bridge that will connect into an open air, pedestrian friendly, civic spine. As per precinct plan, restaurants and cafes will likely occupy retail and dining spaces on the ground floor as shown in Figure 2.2. Restaurants and bars have the potential to operate from 7:00 a.m. to 10:00 p.m., seven days a week. 237401.0145.R01V02 Page 3
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Figure 2.2: Potential Location of Restaurants (Ground Level)
Prospective locations
of restaurants
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3. STUDY AREA DESCRIPTION
3.1 Zoning of Site and Surrounds
The site is located at 69 Hofmann Dr (Lot 3 on SP322201), 46 Walter Hay Dr (Lot 7), and 28 Eenie Creek Rd,
Noosaville (Lot 1), Qld 4566. The zoning of the development site and surrounding areas is shown in Figure 3.1
The site is located within the Noosa Business Centre (NBC) and is designated as being within a major centre
zone. Developed areas of the NBC include the existing Stage 1 retail, commercial and showroom development
to the north and west of the subject site. The Medihub, a medical facility, is under construction to the northwest
of the site, and Hof residential apartments are under construction to the southwest of the site. The balance of
the surrounding land in the NBC is intended to be developed in the future for uses in accordance with the
zoning map below.
Figure 3.1: Zoning Map (Noosa Plan 2020)
Lot 1
Lot 3
Lot 7
Extent of development
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3.2 Identification of Existing and Future Sensitive
Receptors
The default definition of sensitive land uses required to be considered by a local planning scheme is that
defined in the Queensland Planning Regulation 2017: caretakers accommodation, child care centre, community
care centre, community residence, detention facility, dual occupancy, dwelling house, dwelling unit,
educational establishment, health care services, hospital, hotel (to the extent the hotel provides
accommodation for tourists or travellers), multiple dwelling, non-resident workforce accommodation,
relocatable home park, residential care facility, resort complex, retirement facility, rooming accommodation,
rural workers accommodation, short-term accommodation, a supervised accommodation service or a tourist
park.
Receptors representative of the above sensitive land uses are summarised in Table 3.1 including their
northing and easting locations and are shown in Figure 3.2 to Figure 3.5.
Table 3.1: List of Existing and Future Sensitive Receptors with UTM Coordinates
ID Name / Address Property Approximate Easting (m) Northing (m)
Identification Distance from
Site Boundary
A Townhouses, Forest Way 8SP285856 100 m 504812 7078042
8/60 Hofmann Dr
B Noosa National Park 147NPW889 100 m 505313 7078169
C Medihub 22SP322201 300 m 504862 7078497
D High Density Residential 7SP322201 Adjacent 505222 7078040
Precinct – Hof Residential
Apartments (Under
Construction)
E High Density Residential 17SP322201, 50 m 504881 7078103
Precinct (Future) 18SP322201,
19SP322201
F Multiple Dwellings and Short- 3SP322201, Onsite; above, 505025 7078132
term Accommodations, and 7SP322201 and <30m
Health Care Services from
prospective
restaurant
locations
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Figure 3.2: Location of Site and Sensitive Receptors
C
Lot 1
B
Stage 1 Noosa
Civic Centre
(Retail)
D E
Lot 3 F
Lot 7
A
Extent of development
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Figure 3.3: Location of Sensitive Receptors within the Development (Ground Level)
Prospective locations
of cafes, restaurants,
and bars
Short Term Rental
Accommodation
Long Term Rental
Accommodation
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Figure 3.4: Location of Sensitive Receptors within the Development (Level One)
Short Term Rental
Accommodation
Long Term Rental
Accommodation
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Figure 3.5: Location of Sensitive Receptors within the Development (Level Two)
Short Term Rental
Accommodation
Long Term Rental
Accommodation
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3.3 Description of Potential Air Emission Sources in the
Vicinity
While the type of dining options in the development are not known at this time and can vary widely, it has
been recognized that restaurants and commercial kitchens are sources of air pollution, which can lead to
adverse impacts to air quality and create nuisance to the community. Emissions from food establishments can
include grease, particulate matter, and volatile organic compounds (VOCs).
Cooking with the use of wood, gas, and charcoal generates smoke and fumes which carry particulates that
are in the PM2.5 and PM10 range. These particles are known to contain toxic compounds, such as polycyclic
aromatic hydrocarbons (PAHs), benzene, and toluene, which may pose serious health implications. Deep
frying, stir frying, roasting and barbecuing also emit oil and grease mist particles. Apart from odour issues,
these emissions can also lead to fallout and subsequently deposition on nearby land and properties.
A range of VOCs, which contribute to odour issues, result from the breakdown of natural oils and fats during
the cooking process. The intensity of the odour can vary widely, depending on the preparation or cooking
methods employed and the type of food being prepared. Table 3.2 provides an indication of the varying
odour and grease loading intensities associated with different types of food.
Food refuse and food-preparation wastes are also potential sources of air emissions. If the accumulation,
storage, and disposal of food wastes are not managed properly, odour issues may arise.
Table 3.2: Odour and grease loading intensity (Control of Odour and Noise from Commercial
Kitchen Exhaust Systems, DEFRA)
Food type Odour and grease loading
Pub (high level of fried food), fried chicken, burgers or fish & chips, Turkish, Very high
Middle Eastern or any premises cooking with solid fuel
Vietnamese, Thai, Indian, Japanese, Chinese, steakhouse High
Cantonese, Italian, French, Pizza (gas-fired) Medium
Most pubs (no fried food, mainly reheating and sandwiches, etc.), Tea rooms Low
Existing industrial facilities located to the west of the Noosa Business Centre could potentially generate air and
odour emissions. It is important to note that these sources are situated at over 100 meters from the NBC
boundary. When considering cumulative effects of odour and fallout, their impacts are expected to be minimal
due to sufficient natural dilution that occurs over this distance.
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4. REVIEW OF LOCAL METEOROLOGY
Historical (2019-2021) wind data measured at the Bureau of Meteorology (BoM) Tewantin Station, located
approximately 2.9 km northwest of the site, has been reviewed to gain an understanding of the prevailing
winds in the Noosaville region. Based on the wind rose presented in Figure 4.1, the predominant wind
direction is from south in addition to some wind components from the southeast and north. Based on
Figure 3.3 to Figure 3.4, future onsite residents are situated upwind of the prospective locations of
restaurants and kitchens, hence, exposure to any emissions is reduced. The same prevailing winds are
observed during the operating hours of restaurants from 7:00 a.m. to 10:00 p.m. (Figure 4.2). Additionally,
adequate natural dilution and dispersion is present since calm winds only occur 6.4% of the time during the
operating period.
Figure 4.1: Wind Rose, BOM Tewantin Station (2019-2021)
Figure 4.2: Wind Rose, BOM Tewantin Station (2019-2021, 0700-2200)
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5. EMISSIONS MANAGEMENT OPTIONS
Regulatory guidelines and best practices offer an array of options or control measures designed to effectively
address potential air and odour issues arising from emissions in commercial kitchens. Depending on the type
of food handled, operational conditions, and limitations, a combination of these measures is necessary to
achieve environmental compliance and avoid potential complaints from the community. The following provides
an overview of the control measures:
◼ Separation distance
Maintaining an adequate buffer distance between an emission source, such as a kitchen chimney, and
nearby sensitive receptors is key to reducing the risk of air and odour issues. A separation distance of
more than 50 m is considered sufficient to facilitate natural dilution (Westminster City Council, 2021).
Given the close proximity of onsite residents within the proposed Noosa Civic Village mixed-use
development to potential kitchen emissions, odour reduction and controls within the restaurant facilities
are strongly advised.
◼ Dispersion of emissions
The release of smokes or fumes through an appropriately designed stack is known to be an effective
means of controlling and dispersing air and odorous compounds. If a stack is well-designed and located,
natural dilution can reduce concentrations at receptors to acceptable or undetectable levels. The following
design criteria is recommended to ensure effectiveness of exhaust stacks (NSW EPA, 2021; SA EPA,
2011):
Discharge point should be situated at a minimum of 3 meters above highest point of the roof or
above highest structure within a 50-m radius
Unobstructed vertical discharge
Minimum discharge velocity of 10 m/s
◼ Odour control equipment
Prior to discharge to the atmosphere, it is essential to remove air and odorous compounds mentioned in
Section 3.3 through appropriately designed and well-maintained emissions and odour control systems.
Examples of control equipment include:
Activated carbon systems is a widely recognized exhaust or odour capture system, which can reach
up to 99%+ efficiency (Bunge & Roger, 2021) in adsorbing odorous molecules.
Electrostatic precipitators (ESPs) and wet scrubbers remove particulates that are present in smoke
and fumes. These emission control systems are more suitable for larger commercial kitchens and
effective in eliminating visible particulates.
Fitting exhaust hoods with hood or grease filters is essential to reduce the grease particle load of
exhaust gases. It also protects the carbon filter from excessive dust and grease.
◼ Ventilation
The establishment and maintenance of effective ventilation systems within kitchens can remove odours
and prevent accumulation of grease and fumes. Incorporating air filters and directing the gases through
activated carbon adsorbers or other odour control systems will reduce odour levels. While ventilation
systems need to be compliant with AS 1668.1 and AS 1668.2 (The use of mechanical ventilation and air-
conditioning in building), the following considerations are critical in the design and operation of
commercial kitchen ventilation systems for emissions control (Gibson, 2018):
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Maintaining a maximum ambient air temperature of 28C throughout the kitchen is important. At
higher temperatures, grease particles are less likely to form droplets making it difficult for filters and
odour control systems to effectively remove them.
A maximum humidity level of 70% will ensure the efficient performance of an activated carbon
system.
The makeup air supply should be designed to provide approximately 85% of the extract flow rate.
◼ Good housekeeping, cleaning, and maintenance
Best management practices in handling the accumulation, storage and disposal of food wastes and food-
preparation wastes are important in preventing the escape of fugitive odour towards nearby receptors.
Routine cleaning of both kitchens and waste areas will eliminate residual fats and other organic matter
reducing their potential to emit odour as a result of their decomposition. Waste management plans
developed for both the entire development and each commercial kitchen will address any waste-related
air and odour issues.
Similarly, periodic cleaning and maintenance of odour control equipment and ventilation systems will
ensure that these systems continue to function effectively.
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6. RECOMMENDED EMISSIONS MANAGEMENT
APPROACH
To properly manage the risks associated with emissions from commercial kitchens, Trinity recommends that
an Odour Management Plan be developed for the proposed Noosa Civic Village mixed-use development, which
can be implemented across the entire Noosa Business Centre. The plan will provide a set of actions to be
adopted by the property management and restaurant leaseholders, aimed at proactively reducing and
mitigating undesirable emissions. The recommended framework of the plan presented in this section is not
intended to be exhaustive and all-encompassing. Rather, it is designed to be flexible, adapting to the
operational circumstances of both the development and food establishments, all while remaining focused in
achieving the purpose of the plan.
The recommended framework is a simplified method of the approach presented in the Guidance for Industries
– Odour Management Plan (D-NOSES, n.d.), which follows the Plan-Do-Check-Act (PDCA) management model
for continuous improvement. Actions in the plan must be implemented in establishing new restaurants and
throughout the operations of all food establishments. Figure 6.1 presents the objectives of each stage and
the corresponding information to be collected.
Figure 6.1: Stages of the Emissions Management Plan
INFORMATION
STAGES OBJECTIVES
TO COLLECT
Define the situation with Nature of operations of
STAGE 1: DIAGNOSIS regards to air emissions and restaurants, locations of emission
odours sources
STAGE 2: MEASURES TO Recommended and suitable
Define the measures to be
emission and odour control
IMPLEMENT implemented equipment
STAGE 3: MONITORING Define the tools used to Communication with residents,
AND CONTROL control quality control and monitoring
STAGE 4: CONTINGENCY Community complaints,
Define a management
indicators of under-performance,
PROGRAM strategy for contingencies operational failures
◼ Stage 1: Diagnosis
The initial stage aims to provide a comprehensive understanding of both emission sources and the immediate
surroundings. An overview of these has been provided in this report which includes the following:
Locations of restaurants and sensitive receptors (Section 3.2)
Characteristics of emission sources (Section 3.3)
Intensity of odours (Table 3.2)
Meteorological influence on air and odour impacts (Section 4)
It is also important to collect and review historical information on air and odour complaints from the
community. Details such as dates and times, wind directions, sources of emissions, odour intensity during
each incident help in understanding current and potential impacts.
To gauge the potential level of air and odour impact originating from specific restaurants, it is suggested to
adopt the odour risk assessment approach outlined in DEFRA’s Control of Odour and Noise from Commercial
Kitchen Exhaust Systems (Gibson, 2018). This methodology will also define the level of odour control required
for the facility. It employs a scoring system with the following criteria:
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dispersion or stack configuration
proximity of receptors
size of kitchen in terms of servings or guests
cooking type based on odour and grease loading
It is important to note that while dispersion of smoke and fumes through exhaust stacks is considered a
minimum requirement for all kitchens, it is acknowledged that stack configuration may be constrained. These
limitations are reflected in the dispersion scoring points provided in Table 6.1. Using the criteria outlined in
the table, restaurants can be classified based on their potential impact level ranging from low to medium,
high, or very high impact risk.
Table 6.1: Risk assessment scoring criteria (Adapted from Control of Odour and Noise from
Commercial Kitchen Exhaust Systems, DEFRA, 2018)
Impact Risk Significance Score*
Low to Medium Less than 20
High 20 to 35
Very high More than 35
* based on the scoring criteria below
Criteria Score Score Details
Dispersion Very poor 20 Low level discharge, discharge into courtyard
or restriction on stack
Poor 15 Not low level but below eaves, or discharge at
below 10 m/s
Moderate 10 Discharging 1 m above eaves at 10-15 m/s
Good 5 Discharging 1 m above ridge at 15 m/s
Proximity of receptors Close 10 Closest sensitive receptor less than 20 m from
kitchen discharge
Medium 5 Closest sensitive receptor between 20 m and
100 m from kitchen discharge
Far 1 Closest sensitive receptor more than 100 m
from kitchen discharge1
Size of kitchen Large 5 More than 100 covers (1 cover is equivalent to
a single serving for one guest) or large sized
take away
Medium 3 Between 30 and 100 covers or medium sized
take away
Small 1 Less than 30 covers or small take away1
Cooking type (odour and grease Very high 10 Pub (high level of fried food), fried chicken,
loading) burgers or fish & chips, Turkish, Middle
Eastern or any premises cooking with solid
fuel
High 7 Vietnamese, Thai, Indian, Japanese, Chinese,
steakhouse
Medium 4 Cantonese, Italian, French, Pizza (gas-fired)
Low 1 Most pubs (no fried food, mainly reheating
and sandwiches, etc.), Tea rooms1
Note 1: A pragmatic view can be taken when assessing whether certain low risk kitchens require any odour
abatement to be fitted. In reaching this decision, the nature of the food being cooked and/or the size of kitchen
and/or its location may be considered.
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◼ Stage 2: Measures to Implement
In this stage, the appropriate emission and odour control measures are defined. The general measures that
are to be implemented are summarized in Section 5. A work plan should be developed to execute these
effectively. It will serve to identify measures that are both applicable and feasible for each restaurant, assign
responsible teams to lead the implementation, and set performance indicators to measure the success, or
failure, of the control measures.
The selection of odour control equipment for a facility will depend on the impact risk level identified in Stage 1.
Table 6.2 presents the specific odour control requirement corresponding to the different impact risk levels. It
is important to highlight that, for practical reasons, certain kitchens categorized as low risk may not be required
to install any odour control equipment. This consideration takes into account the nature of the food being
cooked and/or the size of kitchen and/or its location.
Table 6.2: Odour control requirement (Adapted from Control of Odour and Noise from
Commercial Kitchen Exhaust Systems, DEFRA, 2018)
Impact risk/odour control level Odour control
requirement
Low to medium level 1. Fine filtration1 or ESP2
followed by carbon
filtration3 (carbon filters
rated with a 0.1 second
residence time)
2. Fine filtration followed by
counteractant/neutralising
system4 to achieve same
level of control as 1
High level 1. Fine filtration or ESP
followed by carbon
filtration (carbon filters
rated with a 0.2 – 0.4
second residence time)
2. Fine filtration or ESP
followed by UV ozone
system5 to achieve same
level of control as 1
Very high level 1. Fine filtration or ESP
followed by carbon
filtration (carbon filters
rated with a 0.4 – 0.8
second residence time)
2. Fine filtration or ESP
followed by carbon
filtration and by
counteractant/neutralising
system to achieve same
level of control as 1
3. Fine filtration or ESP
followed by UV ozone
system to achieve same
level of control as 1
Notes:
1. A typical filtration system may be supplied with three stages of progressively
more efficient filtration. Bag filter, panel filter, and HEPA filter are example types
of filters to remove particles. These filters do not remove gaseous phase odours.
2. An electrostatic precipitator (ESP) uses electric charge to remove particles.
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Impact risk/odour control level Odour control
requirement
3. A filter comprising activated carbon where odorous components adhere to the
carbon surface.
4. Counteractant and neutralising agents are incorporated into the air stream.
Neutralising agents react with odorous molecules rendering it non-odorous.
Counteracting agents reduce response to the odour by the human nose by
reducing the perceived intensity.
5. UV converts oxygen in ambient air to the highly reactive ozone which oxidises
odorous compounds.
◼ Stage 3: Monitoring and Control
The purpose of establishing a monitoring and control program is to maintain updated information about the
status of the air and odour control measures. It evaluates the actual performance of these measures against
the objective of preventing, reducing, and controlling emissions, and thereby providing insights for updating
any actions. The following are the suggested contents of the monitoring and control program:
Description of the control measures taken and location of these control points
Definition of compliance indicators against which odour control measures will be assessed for
adequacy
Documentation of control and monitoring procedures
Training and competencies of team roles
Assignment of responsibility for monitoring and control
The following are the proposed methodologies for monitoring and control:
Determine restaurants that are significant sources of emissions by evaluating emission characteristics
Verify and control compliance with good operational practices by evaluating standard operating
procedures and maintenance plans of restaurants
Evaluate operational emission reduction or removal processes of control equipment through
operational parameters and procedures, removal efficiencies, and maintenance plans
If required and complaints arise, investigate sources, and monitor concentrations, impacts, and
exposure in receptors
At a minimum, monitoring and control should include the following components:
Procedure for the monitoring of undesirable emissions and odour levels
Review of control measures and efficiency of odour control equipment
Proposed actions to address potential issues
◼ Stage 4: Contingency Program
The last stage is the contingency program which describes a course of action to be taken under unexpected
scenarios.
Define possible origin of potential and exceptional issues such as operational failures
Define the scope of the contingency program which includes the goals, responsible team for
complying and executing the program, timeframes to comply with the contingency measures,
communication channels among others
Identify risk factors in odour control measures, its consequences or impacts, and alternative solutions
Define contingency measures to be implemented for appropriate and/or immediate actions
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It is important that an incident or complaint procedures be established. The following actions should be defined
in the plan to address any incidents or complaints from the community:
Carry out immediate action or appropriate solution
Notify relevant authorities
Establish open communication with the affected receptors
Investigate the incident and identify preventive or corrective measures
Assign responsibility for implementing the corrective measures
7. ODOUR MANAGEMENT PLAN
It is recommended that the above procedures be included in an Odour Management Plan for the site. The
OMP should further develop and pull together the recommendations identified in the above sections. For
example, the OMP may include:
◼ Checklist form for Stage 1 Diagnosis and Stage 2 Measures. An example form is provided in Appendix
A.
◼ Complaints handling forms to be filled out to provide a log of air quality complaints and a record of how
complaints are handled. An example form is provided in Appendix B.
◼ Procedures and forms for recording restaurant tenancy details and implemented air/odour control at each
tenancy.
8. CONCLUSION
A qualitative air quality and odour assessment has been conducted for the proposed Noosa Civic Village mixed-
use development at 69 Hofmann Dr, 46 Walter Hay Dr, and 28 Eenie Creek Rd, Noosaville. Based on the
review, the following points have been drawn:
◼ The proposed development includes the construction of retail and commercial shops, with certain leasing
spaces earmarked for restaurants and commercial kitchens. The potential for air pollution and odour
nuisance will depend on several factors, including the scale of operations, nature of food preparation, and
the efficiency of control measures.
◼ The nearest sensitive receptors are the onsite residential receptors located directly above, and within
30 meters from the prospective restaurant locations. Following the review of the local meteorology
(Section 4), prevailing weather conditions in the area indicate an expected reduction in air quality
degradation and odour impact on these receptors.
◼ Implementation of appropriate and suitable emission control measures tailored to the specific type of
restaurant/cooking is expected to reduce and prevent air pollution and odour nuisance. Section 6
presents an air quality management procedure that can be implemented for the site to achieve this
outcome.
◼ It is recommended that an Odour Management Plan be developed for the site during the detailed design
stage. This OMP should incorporate the procedures/recommendations of this assessment and other
components (e.g. complaint handling forms).
In conclusion, from an air quality perspective, the impact of emissions on sensitive receptors can be mitigated
to acceptable levels through appropriate control measures and implementation of an emissions or odour
management plan.
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REFERENCES Bunge, J., & Roger, S. (2021, June 23). Design Checklist for commercial kitchen exhaust filtration systems . Retrieved from Camfil: https://www.camfil.com/en-au/insights/food-and-beverage/design-checklist-for- commercial-kitchen-exhaust-filtration-systems D-NOSES. (n.d.). Guidance for Industries: Odour Management Plan. Distributed Network for ODour Sensing, Empowerment and Sustainability. Retrieved October 5, 2023, from Odour Observatory: https://odourobservatory.org/resources/ Environment Directorate. (2022). Planning guidance for food and drink establishments. London Borough of Richmond Upon Thames: Richmond Council. Retrieved from https://www.richmond.gov.uk/supplementary_planning_documents_and_guidance Gibson, N. (2018). Control of Odour and Noise from Commercial Kitchen Exhaust Systems. South Oxfordshire: Department for Environment, Food & Rural Affairs. Retrieved September 29, 2023, from https://www.ricardo.com/en/resources/control-of-odour-and-noise-from-commercial-kitchen-exhaust- systems NSW EPA. (2021). Local Government Air Quality Toolkit - Air quality guidance note - Food outlets. NSW: NSW Environmental Protection Agency. Retrieved from https://www.epa.nsw.gov.au/your-environment/air/air-nsw- overview/local-government-air-quality-toolkit SA EPA. (2011, May). Air and noise Guidelines. Retrieved from Environment Protection Authority, South Australia: https://www.epa.sa.gov.au/files/8234_guide_exhaust.pdf Westminster City Council. (2021). Prevention of odour and fume nuisance from commercial kitchen exhaust systems. Environmental Health Department, City of Westminster. Retrieved from https://www.westminster.gov.uk/westminster-environment-guidance-section-b/section-b-odour 237401.0145.R01V02 Page 20
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APPENDIX A – FORM FOR STAGE 1 DIAGNOSIS AND STAGE
2 MEASURES
Tenant
Shop Location
Stage 1 – Diagnosis
Criteria Details Check applicable
score
Low level discharge, discharge into courtyard or restriction on stack 20
Not low level but below eaves, or discharge at below 10 m/s 15
Dispersion
Discharging 1 m above eaves at 10-15 m/s 10
Discharging 1 m above ridge at 15 m/s 5
Closest sensitive receptor less than 20 m from kitchen discharge 10
Proximity to
receptors
Closest sensitive receptor between 20 m and 100 m from kitchen discharge 5
Closest sensitive receptor more than 100 m from kitchen discharge 1
More than 100 covers (1 cover = single serving for one guest) or large sized take away 5
Size of kitchen Between 30 and 100 covers or medium sized take away 3
Less than 30 covers or small take away 1
Pub (high level of fried food), fried chicken, burgers or fish & chips, Turkish, Middle Eastern or
any premises cooking with solid fuel 10
Cooking type
(odour and Vietnamese, Thai, Indian, Japanese, Chinese, steakhouse 7
grease
loading)
Cantonese, Italian, French, Pizza (gas-fired) 4
Most pubs (no fried food, mainly reheating and sandwiches, etc.), Tea rooms 1
TOTAL RISK SCORE
Stage 2 – Odour control measures to implement
Risk score Odour control requirement Check applicable
box
1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.1 second
residence time)
<20
2. Fine filtration followed by counteractant/neutralising system to achieve same level of
control as 1
1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.2 – 0.4
20 – 35 second residence time)
2. Fine filtration or ESP followed by UV ozone system to achieve same level of control as 1
1. Fine filtration or ESP followed by carbon filtration (carbon filters rated with a 0.4 – 0.8
second residence time)
>35 2. Fine filtration or ESP followed by carbon filtration and by counteractant/neutralising
system to achieve same level of control as 1
3. Fine filtration or ESP followed by UV ozone system to achieve same level of control as 1
Note 1: A pragmatic view can be taken when assessing whether certain low risk kitchens require any odour abatement to be fitted. In
reaching this decision, the nature of the food being cooked and/or the size of kitchen and/or its location may be considered.
Completed by:
…...........................................................................................................................................................
(Name) (Signature) (Date)
237401.0145.R01V02 Page 21
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APPENDIX B – COMPLAINTS HANDLING FORM
Part A – Initial Communication (To Be Completed by Complaint Recipient)
Date and Time of Complaint
Name and Address of
Complainant
Phone Number
Type of Communication
(letter, phone call, visit, etc)
Site Representative to whom Name:
complaint was made
Signature:
Description of Complaint
Reported frequency of
occurrence
Part B – Action Report (To Be Completed by Site Supervisor)
Action taken to deal with
complaint
Visit to the complainant Yes or No
Findings of the visit
Detailed inspection of site to Yes or No
determine possible source of
complaint?
Wind conditions at time of
complaint
Result of Investigation
Action taken to eliminate
cause
Part C – Finalisation (To Be Completed by Site Supervisor)
Was a formal response Yes or No
issued to the complainant?
Was the cause of complaint Yes or No
eliminated?
Other Comments
Parts B and C Completed by:
…...........................................................................................................................................................
(Name) (Signature) (Date)
This form must be kept in the complaints register maintained by the Site Manager.
237401.0145.R01V02 Page 22
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BRISBANE
A: Level 3, 43 Peel Street
South Brisbane, QLD 4101
T: +61 7 3255 3355
E: [email protected]
GLADSTONE
(Vision Environment)
A: Unit 3, 165 Auckland Street
PO Box 1267
Gladstone, QLD, 4680
T: +61 7 4972 7530
E: [email protected]
SYDNEY
A: Level 6, 69 Reservoir Street
Surry Hills, NSW 2010
T: +61 2 8217 0706
E: [email protected]
Acoustics • Air Quality • Marine Ecology • Noise • Stack Testing • Water Quality
237401.0145.R01V02 Page 23
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