Guidance on the Control of Odour and Noise from ... - Defra

Table 3.1 Summary of the roles of LA Officers when a planning application is
submitted relating to a commercial kitchen
Activity
1. Application
received.
2. Planning
permission
granted with
conditions on
odour/noise or
may be refused
based upon
odour/noise
issues
3. Submission of
‘full plans’ for
building
regulations
approval 1 if
planning
permission
granted.
4. Inspections
5. Ongoing
monitoring
Planning Officer
(PO)
Circulates planning
application - to
Environmental Health
Department.
Example conditions
for applications
involving kitchen
ventilation systems:
Noise – Levels that
shouldn’t be
exceeded e.g. 1m
from façade of
nearest residential
property, or at
boundary of site.
Odour – Submission
of an approved
scheme for odour
control.
No ongoing
monitoring of
compliance with
planning conditions. In
terms of odour &
noise any follow-up
will be by EHO if a
complaint is received.
Building Control
Officer (BCO)
Plans checked for
compliance with
Parts B, F and J of
Building
Regulations.
Inspections at
defined points
during construction
and installation to
check compliance
with submitted
plans.
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Environmental Health Officer
(EHO)
Provides advice to PO on
conditions relating to noise and
odour, or will recommend
planning permission is refused.
Although in theory conditions
are from the planning
department, in practice, EHO
has direct contact with
applicant to establish odour
control scheme, and advises
planner on whether
appropriate. Any changes to
be made will be discussed
directly with the applicant.
The EHO may recommend
refusal of planning permission
if in their opinion the
development will cause
significant loss of amenity or
statutory nuisance that cannot
be mitigated with conditions.
Premises will be visited at a
frequency set according to risk
assessment of premises to
check food hygiene
requirements. No monitoring in
terms of odour/noise.
1 Building regulations approval only has to be sought where building structure is affected – i.e. always
in the case of a new build commercial kitchen, usually for an extension to an existing building, but only
sometimes in relation to change in use.