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MINUTES <br />HUGO PLANNING COMMISSION <br />October 26, 2006 <br />Call to Order <br />Chairman Schumann called the meeting to order at 7:00 p.m. <br />PRESENT: Hoffbeck, Kleissler, McRoberts, Rosenquist, Schumann, Weidt <br />ABSENT: Bailly <br />ALSO PRESENT: Bryan Bear, Community Development Director (CDD) <br />Michele Lindau, Planning Commission Secretary <br />Rachel Simone, Community Development Intern <br />Minutes of October 12, 2006 <br />Weidt made motion, Kleissler seconded, to approve the Planning Commission minutes of October 12, <br />2006 as submitted. <br />All Ayes. <br />Motion Carried. <br />Grundhofer Old Fashion Meats CUP, Variance, and Site Plan for Meat Market <br />The Commission held a public hearing to consider the application of Spencer Grundhofer and Kian Jalali <br />for site plan, conditional use permit, and variance approval to operate a meat market and meat processing <br />facility in an existing building located at 15449 Forest Boulevard North. <br />The CD Intern explained the applicant planned to renovate the existing 2,808 square foot building <br />located directly in front of Just Two Bikes for the meat market and meat processing facility. The <br />property was currently zoned General Business (C-2) and a meat market was a permitted use in the <br />ordinance, but the meat processing portion was only allowed as an accessory use with a conditional use <br />permit. The applicant had also applied for a variance to allow 15 parking spaces where 26 were required <br />by ordinance. <br />Hoffbeck asked about the location of the trash receptacles which were shown to be located on the <br />opposite side of the driveway as the building. She also asked about venison processing. <br />Jalali explained the trash receptacles would be approximately 20 feet away from the side door and would <br />be removed once a week and more often in the summer. <br />Grundhofer added that the barrels with the bones would be stored in containers in the cooler until picked <br />up. He also explained how the processing worked. Deer would be skinned outside the building in a <br />staging area and stored in coolers and processed inside. <br />