Brad Whaley, V. Alpine Fire & Safety Systems, Inc

CourtCourt of Appeals of Washington
DecidedJune 16, 2025
Docket86200-6
StatusUnpublished

This text of Brad Whaley, V. Alpine Fire & Safety Systems, Inc (Brad Whaley, V. Alpine Fire & Safety Systems, Inc) is published on Counsel Stack Legal Research, covering Court of Appeals of Washington primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

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Brad Whaley, V. Alpine Fire & Safety Systems, Inc, (Wash. Ct. App. 2025).

Opinion

IN THE COURT OF APPEALS OF THE STATE OF WASHINGTON

BRAD and AMY WHALEY, and BRAD and AMY WHALEY dba CAFÉ No. 86200-6-I BURLINGTON, DIVISION ONE Appellants, UNPUBLISHED OPINION v.

OHIO SECURITY INSURANCE COMPANY,

Respondent,

and

ALPINE FIRE & SAFETY SYSTEMS, INC., STEPHEN BOUNDS, CAFÉ BURLINGTON, LLC, ALLIE and MANNY MARTINEZ, a married couple, and MARTHA VARGAS,

Defendants.

CHUNG, J. — Brad and Amy Whaley (collectively, the “Whaleys”) own a

building in Burlington, Washington, and rented it out as the Café Burlington. In

December 2019, a fire in the Café caused fire and smoke damage. The Whaleys

filed a claim with their insurance provider, Ohio Security Insurance Company

(Ohio Security). Ohio Security denied the claim, citing exclusions that required

the Whaleys to comply with certain protective safeguards for their fire

suppression systems. The Whaleys filed a lawsuit against Ohio Security for No. 86200-6-I/2

breach of contract and bad faith. Ohio Security filed a motion for summary

judgment, which the trial court granted and the Whaleys now appeal. We affirm.

FACTS

Brad and Amy Whaley owned a restaurant, the Café Burlington, in

Burlington, Washington. The Whaleys rented the Café to the Martinez and

Vargas families. The Whaleys retained a commercial property insurance policy

for the building through Ohio Security, an affiliate of Liberty Mutual Insurance.

The Whaleys’ policy covered property damage, defined as “[p]hysical

injury to tangible property, including all resulting loss of use of that property.” The

policy included a Protective Safeguards endorsement that modified the

Commercial Property Conditions as follows:

Protective Safeguards

1. As a condition of this insurance, you are required to maintain the protective devices or services listed in the Schedule above.

2. The protective safeguards to which this endorsement applies are identified by the following symbols: ....

“P-9”, the protective system described in the Schedule. . . . [Including] [a]n automatic commercial kitchen fire suppression including hoods, plenums, exhaust ducts, and fire extinguishing equipment, over cooking appliances that is in compliance with both Underwriters Laboratories standard 300 (UL 300) and National Fire Protective Association 96 (NFPA 96).[1] The suppression system must be inspected and serviced semi-annually by an independent contractor and the ventilating system must be cleaned quarterly by an independent contractor.

1 According to the National Fire Protective Association website, the NFPA 96 standard

“provides preventive and operative fire safety requirements intended to reduce the potential fire hazard of both public and private commercial cooking operations.” See https://www.nfpa.org/codes-and-standards/nfpa-96-standard-development/96 (last visited May 20, 2025).

2 No. 86200-6-I/3

The Protective Safeguards endorsement also added the following language in

the Exclusions section:

We will not pay for loss or damage caused by or resulting from fire if, prior to the fire, you:

1. Knew of any suspension or impairment in any protective safeguard listed in the Schedule above and failed to notify us of that fact; or 2. Failed to maintain any protective safeguard listed in the Schedule above, and over which you had control, in complete working order.

The Kidde Wet Chemical Fire Suppression System in the Café’s kitchen

involves a wet chemical agent that can be activated either manually or

automatically. Automatic activation occurs through release of cable tension that

is connected to detection devices called fusible links. When a specified

temperature rating is exceeded, the link activates the system. A properly installed

and functioning commercial kitchen ventilation system keeps fire and smoke

within the hood and keeps it from spreading. The hood extends over the cooking

appliances, and the area inside the hood called the plenum houses the fusible

links that trigger activation of the fire suppression system. The exhaust duct and

the hood/plenum interface must be welded together to form a “liquid tight” seal to

prevent accumulation of grease, a fuel, outside the exhaust duct and

hood/plenum and to keep smoke and heat or fire from escaping the fire

suppression system during a fire.

On September 18, 2019, Alpine Fire and Safety Systems, Inc. (Alpine

Fire), a fire safety inspection company, conducted a service test at the Café. The

inspector, Dave Kilmer, rated the system as a “yellow tag,” which means that the

3 No. 86200-6-I/4

system is operational but is noncompliant. In conducting his inspection, Kilmer

conducted system operation tests and the system was “fully operational.”

However, Kilmer found that there were multiple deficiencies in the fire

suppression system, including lack of link detection for the four-burner, “make up

air did not shut down upon system actuation, exhaust fan didn’t come on during

system actuation,” 2 “improper nozzle coverage over griddle,” and “exhaust duct

not properly sealed using silicone.” Other deficiencies included that cinder blocks

were improperly being used to support appliances, and there was “heavy fuel

build up” both in the cinder block openings and behind the appliances. The report

noted that “system is not designed to extinguish heavy fuel build up.” Kilmer

marked “no” for several questions, including “Are all heated appliance surfaces

protected?”, “Positioning of all nozzles is appropriate?”, “Is system UL 300

compliant?” and “Does system have adequate volume and/or nozzle coverage?”

The report also marked the fire suppression systems as “fail” in multiple aspects,

including “[s]ystem meets or exceeds MFG requirements,” “[s]ystem meets UL

300 requirements,” and “[s]ystem design and approval OK.”

On September 30, 2019, the city of Burlington (the City) conducted an

annual fire safety inspection of the Café. It informed the Café it had found

“concerns” with the system that needed to be addressed within 30 days.

Specifically, the commercial range hood did not have a “liquid-tight weld” and

2 When the kitchen is operating, an exhaust fan on top of the duct creates negative

pressure to remove the cooking exhaust through the duct. Because the exhaust fan creates negative pressure, exhausted air is replaced with “make-up air.” If the fire suppression system activates, the exhaust fan should automatically turn on and the make-up air should deactivate, so that while fire is drawn into the system, fresh air is not introduced to fuel the fire.

4 No. 86200-6-I/5

there was accumulated grease. Further, the fire suppression system did not have

fusible links for each cooking appliance in the kitchen, the existing fusible links

were ranked for a different system than what was in the Café, a temperature

survey was not performed at each location where fusible links were installed, the

make-up air system that activated when triggered by the system did not shut off

as required, and the hood exhaust fans were not activated by the system.

In the morning of December 16, 2019, one of the tenants reported a fire at

the Café. By the time the fire department arrived, the fire was extinguished,

although there was “heat and smoke damage.” A fire marshal for the City, Kelly

Blaine, responded to the fire department’s request for a marshal to conduct an

investigation. Blaine obtained permission to hire a certified hood company to

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