Individuals from two groups who attended parties at the same event center in Burnsville, Minnesota became ill with norovirus in February 2011. No one was hospitalized and no one died. Two stool specimens were positive for norovirus GII.

The facility had been inspected in November 2010 following a complaint of illness. At that time, investigators determined that the manager had been preparing sub sandwiches at her home, which was a violation of the facility's license.

Minnesota Department of Health staff interviewed 13 facility employees; six reported recent gastrointestinal illness. Employees reported becoming ill on February 18 (n=1), 22 (n=1), and 23 (n=4). The employee that was ill prior to the events reported an onset of cramping on February 18 and no vomiting or diarrhea. This employee served sub sandwiches on February 21, but reported not doing any food preparation. Event center staff were also questioned about food preparation practices. Three employees reported that the sandwich platters were made in the employee break room or at the manager’s home. The Minnesota Department of Agriculture inspector
questioned the manager about food preparation and where the food provided to the groups originated. The manager stated that the sandwiches were purchased pre-made from a grocery store in New Prague.
However, when the inspector contacted the grocery store, no orders for pre-made sub sandwiches were sold from February 18 through 21. Furthermore, photographs provided by the complainant indicated that food leftover from the meal was packaged in “Grocery Store X Dollar Bun” plastic bags. This suggested that sandwiches were not purchased pre-made, and that the sandwiches were indeed prepared by event center staff. The establishment was ordered to immediately cease on-site food preparation and food preparation in an unlicensed kitchen.

This was a foodborne outbreak of norovirus gastroenteritis associated with an event center in Burnsville. Sub sandwiches were identified as the vehicle. Preparation of the sub sandwiches was found to be taking place at the establishment or in the manager’s home in direct violation of the facility’s license. A number of employees were ill and it is likely that food was contaminated by an ill foodhandler.