A prohibition order was issued to Turkish Pide House in Macquarie after multiple breaches of the Food Act 2001. Photo: Google Maps.
ACT Health has shut down a Belconnen kebab shop after it received reports that 22 people had become ill after visiting the venue. One person was hospitalised.
According to ACT Health, six separate groups of people reported getting sick after eating food from Turkish Pide House on Lawry Place in Macquarie on or before Monday, 9 October.
They ranged in age from under 10 years old to over 80 years old.
“Symptoms varied and included diarrhoea, vomiting, nausea, fever and abdominal pain. One person was hospitalised,” an ACT Health spokesperson said.
In response to the reports, ACT Health inspected the business on 12 October.
On inspection, ACT Health found a number of breaches of the Food Act 2001 and issued a prohibition order to the business.
“The business must remain closed until the prohibition order has been complied with and the business has passed a further inspection by ACT Health,” the spokesperson added.
As of 30 November, the prohibition order remains in effect.
According to social media, the restaurant had only recently reopened following renovations after it was damaged during a November 2022 fire.
The cause of the reported sickness is not yet known.
A Federal Department of Health report highlighted the potential health risks following two cases of salmonella in ACT kebab shops last year.
At least 14 cases of salmonella were detected at the two sites, which were not named. Five people presented at emergency departments and one person was hospitalised.
Environmental investigations identified similar food safety issues at both businesses, including improper cleaning of kebab shaving equipment and serving cut rotisserie meat without further cooking.
In the first outbreak, salmonella was detected on meat samples, a cleaning cloth and shaving cloths, and it was noted that staff were unable to detach the blade from the electric kebab shaving equipment used to cut meat, which meant it could not be properly cleaned. Similar issues were found in the second outbreak.
Cooked chicken was also stored below the recommended 60 degrees Celsius in both kebab shops.
Doner kebabs have been linked to previous salmonella outbreaks in Australia and overseas.
“These outbreaks highlight the risk of salmonellosis associated with kebab meat, particularly in the context of inadequate food safety practices,” the Department of Health report said.
Following the results of the 2022 investigation, ACT Health commenced a targeted food sampling program for kebab businesses, targeted education on cleaning and sanitising of electric meat shavers, and a review of the need for a second cook step for shaved meats.
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