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  • Cases: 17
  • Hospitalizations: 0
  • Deaths: 0
  • Status: Investigation is complete
  • Location: Lahori Kabab-n-Grill, 26220 116th Ave SE, #107, Kent, WA 98030
  • Event date: June 10, 2018
  • Prior food safety inspections and current rating?
    • This establishment was new at the time of this investigation and did not yet have a history with our food safety team. Check the online food inspection search engine for updates to its current rating.


Updated July 13, 2018


This outbreak appears to be over. Public Health investigated an outbreak of gastroenteritis with nausea, cramping, and diarrhea associated with Lahori Kabab-n-Grill in Kent.


Since June 11, 2018, Public Health has learned of 17 people from a single meal party who became ill after consuming food and beverage from a buffet at Lahori Kabab-n-Grill in Kent on June 10, 2018. Symptoms and timing of their illness onset were suggestive of a bacterial toxin, such as Bacillus cereus or Clostridium perfringens.

The exact food or drink item that caused the illness has not been identified, though this is not uncommon for outbreaks associated with a bacterial toxin.

Public Health actions

Environmental Health investigators visited the restaurant on June 12. Investigators found that the restaurant’s facilities were not adequate for buffet or catering services, so we asked them to discontinue these services (in addition to other food safety improvements) until further notice.

Environmental Health investigators revisited the restaurant on June 13 and June 15 and confirmed all risk factors have been addressed appropriately. As of July 12, the restaurant does not offer buffet or catering services.  

Laboratory testing

No tests were done to confirm which pathogen caused the illness; bacterial toxin illnesses are typically short-lived and by the time people seek care, if they do at all, it is often too long after the suspected exposure to test.

Report possible foodborne illness

About Bacillus cereus or Clostridium perfringens

  • B. cereus and C. perfringens are bacteria that grow rapidly at room temperature. These bacteria are found in a variety of foods, including meats, rice, leftovers, sauces, soups, and other prepared foods, particularly those that have sat out too long at room temperature.

  • Both bacteria are commonly found in the environment. Contaminated foods could be stored outside of safe temperature ranges at some point prior to arrival at the restaurant, possibly allowing for enough growth of the bacteria or their spores, which then can’t be completely removed by proper refrigeration and cooking.


General advice for reducing risk of contracting B. cereus and C. perfringens:

  • Wash hands, cutting boards, and counters used for food preparation immediately after use to avoid cross-contamination of other foods.
  • Food, especially meats, rice, and gravies should be cooked to a safe internal temperature, and then kept at 140°F (60°C) or warmer, or 40°F (4.4°C) or cooler.
  • Leftover foods should be refrigerated as soon as possible and within 2 hours of preparation.
  • It is recommended to put hot foods directly into the refrigerator. However, to allow rapid cooling, large amounts of food, such as soups, stews, and big cuts of meats, such as roasts, should be divided into small quantities for refrigeration.
  • Leftovers should be reheated to at least 165°F (74°C) before serving.
  • When in doubt, throw it out. Foods that have dangerous bacteria in them may not taste, smell, or look different. Any food that has been left out too long may be dangerous to eat, even if it looks OK.

More information about B. cereus and C. perfringens

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