The Food Safety and Standards Authority of India (FSSAI) has issued a notice to AB Hotels Ltd, operator of the Radisson Blu Hotel in New Delhi, after an inspection identified multiple food safety, hygiene and infrastructure-related lapses at the property.
The regulator directed the food business operator to take immediate corrective measures and submit a detailed action taken report, supported by documentary and photographic evidence wherever applicable. FSSAI said failure to comply could lead to further action, including suspension of the hotel’s food licence.
According to the authority, inspection findings included rusted machinery, freezer leakage and deficiencies in refrigeration, temperature monitoring, ventilation, flooring and lighting. The premises also showed inadequate cleaning and sanitisation, stagnant water, drainage problems and shortcomings in the handling of food waste.
FSSAI reported pest-control deficiencies, including observed cockroach and fly activity. The inspection also found weaknesses in food procurement and receipt procedures. These included the acceptance of fungal-affected and deteriorated fruits and vegetables, as well as gaps in approved-vendor records and food traceability.
The regulator further said the hotel had not conducted the required checks to establish the suitability of cooking oil. It reported that oils with Total Polar Compound values of 31 and 24.4 were being used in the property’s NYC kitchen. The authority also identified inadequate segregation of raw and cooked food, vegetarian and non-vegetarian items, allergenic and non-allergenic foods, and food and non-food materials.
Food-handling practices were also flagged. FSSAI said some food handlers were working without gloves and hairnets, while jewellery and long nails were observed. The authority additionally noted that the hotel’s FSSAI licences were not prominently displayed and that there were deficiencies in compliance with licence conditions and in the coverage of food business activities.
The notice places the responsibility for corrective action on AB Hotels Ltd, while the regulator’s statement indicates that compliance will need to be documented and submitted to FSSAI. The authority has not announced a licence suspension in the information available so far.
The inspection highlights how food safety at large hospitality establishments depends not only on kitchen practices but also on the maintenance of refrigeration, drainage, ventilation, waste-management and pest-control systems. FSSAI’s next action will depend on the corrective measures and supporting evidence submitted by the hotel operator.
