Identify deficiencies that may impact IEQ and/or sources of odor concerns. Typically includes the following depending on the nature of concern, but not limited to:
- interview/questionnaire of concern individual(s)
- inspection above drop ceiling (condition of roof deck, pipe insulation, return air plenum)
- inspection of ventilation system (operation of variable air volume box and outdoor air dampers, check controls, measurements of carbon dioxide, temperature and relative humidity, sources near outdoor air intake, measure return and supply air volume, cleanliness of coils, liner and condensate pan)
- inspection of exterior
- inspection below drop ceiling (housekeeping, sink and floor drain traps, signs of past and present moisture concern via visual and/or moisture meter, mold growth, ensure connection of current and capping of abandoned sanitary vents, odorizers, excessive plants and fabric items, identify potential pathways, and measure volatile organic compounds, carbon monoxide, and lighting)
Date of Assessment: March 15, April 5, and April 6, 2022
On March 15, during water sampling an odor resembling spoiled meat was detected near the sink. The odor was prominent within the cabinet located beneath the sink. Materials under the sink were inspected and determined not to be the source of the odor. A gap was present around the return drain pipe penetration through the back of the cabinet. The drain consists of PVC and chrome plated pipe. The odor seemed to be emitting from where the two pipe materials join.
The sink's drain trap was not dry.
On April 5 and 6 (follow-up after corrective action), the odor was not detected in the mornings before the room was opened or occupied.
Building Maintenance was requested to the evaluate the source and seal the gap around the drain pipe penetrating the back of the cabinet. Building Maintenance sealed the gap and replaced a part joining the two pipe materials that appeared to have a crack in it. Building Maintenance and/or Office of Environment will do a follow up visit to determine if the odor continues to be present or not.