LOS ANGELES — A judge denied a Southern California city’s attempt Thursday to immediately shut down production of the popular Sriracha chili sauce over complaints about the pungent smell of peppers and garlic emanating from the factory.
Los Angeles Superior Court Judge Robert O’Brien rejected Irwindale’s initial bid to cease operations at the Huy Fong Foods plant until the company can reduce the odor.
‘‘You’re asking for a very radical order on 24-hour notice,’’ O’Brien told attorney June Ailin, representing the city. A Nov. 22 hearing was scheduled on a preliminary injunction.
The sprawling 650,000-square-foot factory processes 100 million pounds of peppers a year into Sriracha and two other Asian food sauces.
The plant’s fumes are sent through a carbon-based filtration system that dissipates them before they leave the building, but not nearly enough, residents say.