Appeal 11887

1004.1.2

For determining the means of egress requirements, the number of occupants shall be computed at the rate of one occupant per unit of area prescribed in Table 1004.1.2. For areas without fixed seating, the occupant load shall not be less than that number determined by dividing the floor area under consideration by the occupant load factor assigned to the function of the space as set forth in Table 1004.1.2. When an intended function is not listed in Table 1004.1.2, the building official shall establish a function based on a listed function that most nearly resembles the intended function.

Exception: Where approved by the building official, the actual number of occupants for whom each occupied space, floor or building is designed, although less than those determined by calculation, shall be permitted to be used in the determination of the design of the design occupant load.

This project is a Winery as defined by the OSSC: a facility used for the primary commercial purpose of processing grapes or other fruit products to produce wine or cider having a 16% or less alcohol content by volume, including ALL AREAS used for the production, storage, distribution and sale of such wine or cider, including crushing, fermenting in wood or steel barrels, blending, aging, bottling, warehousing, shipping and tasting rooms with an occupant load of 299 or less and retailing of wine, cider, and incidental items related to wine and cider and all associated administrative functions.

The entire Winery facility, including areas identified as tasting room, is an F-2 Low-Hazard Occupancy (OSSC 306).

Currently, the winery is permitted and operates with a 180 occupant load in areas identified as tasting room and a 71 occupant load for areas identified as production area and support spaces, for a total building occupant load of 251. The Owner wishes to have more flexibility and the ability to configure 770 square feet of space primarily used as production space as tasting room during certain occasions. This space is contiguous with the existing seating area. The area will be used as production space more than 90 percent of the time.

The Owner has no need or wish to increase the occupant load of the tasting room to more than the current 180, nor the building occupant load to greater than the current 251 and is requesting approval of the occupant load as less than that determined by calculation, under the exception provided by OSSC 1004.1.2.

The proposed occupant load for the tasting room will be calculated as previously permitted and in accordance with its predominant use; with the addition of the occupants already calculated for the added area: 180 + 8 = 188. The occupant load factor for the 770 sf is the same as the occupant load currently permitted for the primary intended use as production area, 100 square feet per occupant.

The proposed occupant load for the building will remain 251.

If the 770 square feet were calculated at 1:15, the total tasting room occupant load would be 232, still less than allowed by the OSSC definition of winery. If using the calculated loads, the building occupant load would be 295.

The existing west exit (main entry) supports an occupant count of 210 (42”, 0.2”pp) The existing north exit, with a stair, supports an occupant count of 160 (48”, 0.3”pp) The actual door supports a load of 180 (36”, 0.2”pp). Since it must be calculated that half the occupants exit by each door, the maximum allowable occupant load for the entire building, calculated by occupant width is 320 (twice that of the smallest calculation).

As previously permitted, an automatic fire alarm system with manual pull stations and a smoke detection system, panic hardware on both exit doors, egress lighting with emergency backup batteries, and internally illuminated exit signs exist as required throughout the facility.

The building owners wish to have more flexibility in the use of the space. They would occasionally like to use a portion of the area primarily used as a production area as an extension of the tasting room area, moving people from one contiguous area to another as the occasion requires. They do not, however, have any need or wish to increase the occupant load of the building or the tasting room. The Fire Marshall has requested the owner put on record with BDS the periodic use of 770 square feet of area previously identified as Production Area for periodic use as Tasting Room.

The proposed occupancy density is consistent with the density proscribed in Table 1004.1.2 for the primary intended function for the space.

The building provides exits with panic hardware, a fire alarm system, and emergency egress lighting that support an occupant load if calculated at a higher density than that requested. As such the building provides a greater level of life safety than required for the occupant load that is requested.

As the entire Winery facility is an F-2 occupancy, all adjoining spaces are F-2 and of an “equal hazard occupancy group”. The F-2 occupancy in particular is defined as “low-hazard” involving the manufacturing of materials that do not involve a significant fire hazard, and is considered a lower hazard occupancy group than an F-1 “moderate-hazard” that is also subject to the same exception.