At least 35 people have reportedly fallen ill after eating Thanksgiving meals prepared by Kanishka Cuisine of India in Seattle, prompting a public health investigation and the restaurant’s temporary closure.
According to public health officials, the illnesses began between November 28 and 29 and appear consistent with exposure to bacterial toxins that can develop when food is improperly stored or cooled.
Health inspectors found multiple violations during an inspection, including inadequate kitchen space and equipment to safely prepare the volume of food ordered, improper cooling methods, and failure to keep foods at safe temperatures.
Despite follow-up visits and food safety education, unsafe practices reportedly continued, leading officials to shut the restaurant down while staff undergo retraining.
No hospitalizations or deaths have been reported in connection with the illnesses. However, the number of affected individuals represents a significant foodborne illness outbreak requiring investigation.
If you purchased food from the restaurant and are experiencing symptoms such as diarrhea, nausea, vomiting, stomach pain, or fatigue, public health officials urge you to report your illness.
Public Health Contact: 206-296-4774 or 1-800-325-6165 extension 6-4774, available Monday through Friday, 8 a.m. to 5 p.m.
The Thanksgiving timing of the outbreak means many people likely purchased prepared meals for holiday gatherings, potentially affecting multiple individuals from single orders. Large-volume holiday meal preparation creates challenges for restaurants unequipped to handle the increased demand.
Bacterial toxins mentioned by health officials likely refer to pathogens such as Staphylococcus aureus, Clostridium perfringens, or Bacillus cereus. These bacteria produce toxins when food is held at unsafe temperatures, causing rapid-onset illness.
The November 28-29 onset timeline suggests people became ill within 24 to 48 hours after consuming Thanksgiving meals. This incubation period aligns with common foodborne bacterial infections.
Inadequate kitchen space represents a fundamental problem for high-volume meal preparation. Restaurants need sufficient counter space, refrigeration, and cooking equipment to handle large orders safely.
Improper cooling methods pose particular risks with large quantities of food. Hot foods must be cooled rapidly through safe temperature ranges to prevent bacterial growth. Large batches in deep containers cool slowly, creating ideal conditions for pathogens.
Failure to keep foods at safe temperatures violates basic food safety principles. Cold foods must remain below 41 degrees Fahrenheit, and hot foods above 135 degrees Fahrenheit to prevent bacterial multiplication.
The follow-up visits and food safety education indicate health officials attempted to help the restaurant achieve compliance before resorting to closure. This progressive approach gives businesses opportunities to correct problems.
Continued unsafe practices despite education and follow-up demonstrate either inability or unwillingness to implement required changes. This pattern left officials no choice but to close the establishment.
The mandatory staff retraining ensures employees understand proper food handling, temperature control, and safety protocols before resuming operations. Restaurants can reopen only after demonstrating compliance.
The absence of hospitalizations or deaths suggests moderate illness severity. Most bacterial foodborne illnesses cause unpleasant symptoms but resolve without medical intervention in healthy individuals.
However, vulnerable populations including young children, elderly individuals, pregnant women, and immunocompromised people face greater risks from foodborne illness. These groups may require medical attention even for typically mild infections.
The symptom list, including diarrhea, nausea, vomiting, stomach pain, and fatigue, encompasses common foodborne illness indicators. People experiencing these symptoms after eating restaurant food should report illnesses to help officials track outbreak scope.
Public health reporting serves multiple purposes: identifying outbreak sources, determining case counts, implementing control measures, and preventing additional illnesses. Underreporting hampers these efforts.
The provided phone numbers offer direct contact with public health officials who can take illness reports, provide medical guidance, and collect information for epidemiological investigation.
The Monday through Friday business hours may limit reporting accessibility, though voicemail likely accepts after-hours messages. People experiencing severe symptoms should seek immediate medical care rather than waiting for business hours.
The temporary closure protects public health by preventing additional exposures while the restaurant addresses deficiencies. Closures typically continue until establishments demonstrate sustained compliance.
