Burger smell has residents fuming

The smell of Husky Boy burgers has embroiled a restaurateur and his neighbors in a simmering dispute.

The restaurant has been cited for violations by the South Coast Air Quality Management District and the City of Laguna Beach after complaints about noise and odors.

Owner Jay Carpelo took over the business, which specializes in hamburgers, in May 2005. Husky Boy was established in Laguna in the late 1950s.

The restaurant located at 802 N. Coast Highway was deemed a nuisance on June 3 by the South Coast Air Quality Management District for cooking odors contaminating the air.

The finding was based on an investigation after seven individuals complained of strong odors, South Coast Air Quality Management District spokeswoman Tina Cherry said.

“We have not settled the violation yet, but the owner has been very responsive to solving the problem,” Cherry said.

About a dozen neighbors requested Carpelo install a filtration system to eliminate the odors, but Carpelo said he can’t afford it.

“It could cost me $100,000,” Carpelo said. “I’d have to buy the equipment, ship it, re-roof, hire an architect and restructure the building. I’m not doing anything different than the previous owner.”

But neighbor Audrey Prosser, who lives within 200 feet of the restaurant, disagrees.

“He put in new equipment and increased hours. The odors are unbelievable,” Prosser said. “I see him driving two Land Rovers — he can afford it [the filtration system].”

Carpelo says he invested at least $80,000 in upgrades to the property, which includes new cooking equipment.

“The new grill is the same brand as the old one. That couldn’t be the problem,” Carpelo said.

Carpelo also questions the methods used by the South Coast Air Quality Management District.

“This is not based on any measurement. I was cited as being a public nuisance only because a small group of neighbors complained,” he said.

In response to the 12 people who signed a petition against Husky Boy, Carpelo said he has collected 1,500 signatures that support his business.

“I got two of the people who signed the petition (against him) to change their minds,” he said.

The level of noise coming from Husky Boy is also under scrutiny.

According to Louis Kirk of the city’s Code Enforcement Department, the restaurant’s exhaust system registered 63.9 decibels — the limit is 60 decibels.

The business was issued a citation, but Kirk said routine maintenance on the exhaust system would fix the problem.

“Bringing it under the limit wouldn’t be much different, it’s such a small margin,” Kirk said.

As for eliminating odors, Carpelo is investigating alternative methods for reducing cooking fumes, which include a cheaper system than the one recommended by his petitioners.

Cherry said that if the complaints stop, no further action will be necessary. But if problems with neighbors persist, there will likely be fines and a review process that could threaten the viability of the business.

In the meantime, Carpelo said he doing what he can to make things work.

“I don’t want problems with the neighbors,” Carpelo said. “The air quality inspector said it was garlic that was causing the problem, so I took it off the menu.”