A suspected carbon monoxide (CO) poisoning incident hospitalized four employees of a beef noodle restaurant in Taipei’s Daan District on Sunday, prompting renewed calls for stricter gas safety protocols and proper ventilation practices in commercial food establishments.
🔍 Incident Overview: What Happened
At 12:58 p.m., Taipei City emergency services received a report from a not-yet-opened restaurant on Anhe Road, where four staff members—two women and two men aged 25 to 37—reported feeling unwell during kitchen preparations. They were testing recipes in an enclosed kitchen environment when symptoms of CO poisoning began to appear, including dizziness, nausea, and fatigue.
Firefighters, EMTs, and equipment specialists arrived promptly, dispatching 2 fire trucks, 4 ambulances, and 13 personnel to the scene. Two employees—one male, one female—exhibited more severe symptoms and were transported to Wanfang Hospital. The other two were taken to Cathay General Hospital shortly after.
🧪 Cause: Incomplete Gas Combustion and CO Accumulation
According to the investigation led by Tai Wa Gas Equipment in coordination with the Taipei Fire Department, the likely cause was incomplete combustion of gas due to poor ventilation, which caused carbon monoxide levels to spike to 93 ppm (parts per million)—well above safe levels.
Once the space was ventilated, CO levels returned to zero. Authorities confirmed that the kitchen did not have forced exhaust or adequate airflow mechanisms in place.
While no fatalities occurred and all victims were conscious at the time of transport, health officials have warned that CO exposure at even 70 ppm can cause noticeable symptoms, and prolonged exposure at 100 ppm or higher could be life-threatening.
🏢 Restaurant Was Not Yet Operational
Interestingly, the restaurant had not yet officially opened to the public. Staff were reportedly undergoing food trials and setup procedures when the incident occurred. This raises concerns about the lack of preliminary safety checks, especially concerning ventilation systems, before operational testing.
⚠️ Expert Commentary: A Preventable Incident
Safety expert Liao Cheng-yu, a professor at National Taiwan University of Science and Technology, explained that “carbon monoxide is a colorless, odorless gas that’s often underestimated in commercial settings. Most cases like these occur when gas appliances are operated without forced ventilation or carbon monoxide detectors.”
He added, “Modern kitchen regulations recommend that any commercial cooking appliance—especially those using gas—must include an exhaust system with forced air flow. Failing to do so can quickly lead to toxic environments.”
💡 Lessons and Next Steps
In response to the incident, the Daan Precinct and Taipei Fire Department emphasized the importance of the following for any commercial kitchen, particularly during setup and testing phases:
- Proper ventilation systems must be installed and tested before appliance use.
- CO detectors should be standard, especially in enclosed or semi-enclosed kitchens.
- Certified gas equipment with a forced exhaust feature is crucial for enclosed areas.
- Regular staff training in gas safety and emergency response protocols is essential.
📌 Government Action Expected
Although no official penalty has been announced for the restaurant—given it was not yet operating—Taipei’s Department of Environmental Protection and the Labor Safety Bureau are reportedly reviewing the incident to decide whether additional inspections or mandates for restaurants under construction or in setup phases are warranted.
🧠 FAQs
What is carbon monoxide (CO) and why is it dangerous?
Carbon monoxide is an odorless, colorless gas produced by burning fossil fuels. In high concentrations, it prevents the body from receiving enough oxygen, leading to dizziness, unconsciousness, and potentially death.
How did this incident occur if the restaurant wasn’t open yet?
Staff were testing recipes with gas-powered kitchen appliances in an enclosed space without adequate ventilation or exhaust, which allowed CO to accumulate.
What are safe CO levels indoors?
According to international safety guidelines, indoor CO levels should not exceed 9 ppm over an 8-hour period. Emergency levels are considered above 70 ppm; the restaurant registered 93 ppm.
What regulations exist in Taiwan to prevent such incidents?
Taiwan mandates gas safety inspections for commercial facilities and recommends CO detectors and forced exhaust systems, though enforcement varies depending on the stage of business operation.
What should new restaurant owners learn from this?
Even during trial runs, safety checks for ventilation and gas systems are critical. Installing CO detectors and ensuring proper air circulation can prevent life-threatening situations.
