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 inspections flagged multiple food-safety and hygiene deficiencies, including rusted machinery, cockroach and fly activity, poor refrigeration and inadequate food traceability.
The regulator directed the hotel operator to take immediate corrective measures and submit a detailed action-taken report supported by documentary and photographic evidence wherever applicable. The FSSAI said failure to comply could lead to further action, including suspension of the hotel’s food-safety licence.
According to the authority, deficiencies were found in the maintenance of the premises and food-processing equipment. These included rusted machinery, freezer leakage, inadequate refrigeration and shortcomings in temperature monitoring, ventilation, flooring and lighting.
The inspection also recorded problems with cleaning and sanitisation, stagnant water, drainage and food-waste management. Pest-control deficiencies were noted after cockroach and fly activity was observed at the premises.
The regulator said checks carried out during food procurement and receipt were inadequate. Inspectors reportedly found fungal-affected and deteriorated fruits and vegetables being accepted, while records relating to approved vendors and traceability were incomplete.
The FSSAI also flagged the use of cooking oil in the hotel’s NYC kitchen without the required checks to establish its suitability. The authority said oil with Total Polar Compound values of 31 and 24.4 was being used. TPC levels are used to assess the deterioration of repeatedly heated cooking oil, although the notice, as reported, did not specify further action regarding the individual batches.
Further lapses involved the segregation of raw and cooked food, vegetarian and non-vegetarian items, allergenic and non-allergenic foods, and food and non-food materials. Food handlers were found working without gloves and hairnets, while some were wearing jewellery or had long nails.
The inspection also found that the FSSAI licences were not prominently displayed. The regulator identified deficiencies in compliance with licence conditions and in the coverage of food-business activities under the licences.
The action places responsibility on the hotel operator to document corrections rather than merely undertake informal repairs. The required report is expected to provide the authority with evidence of steps taken across equipment maintenance, sanitation, pest control, procurement, food handling and licence compliance.
The notice illustrates how food-safety oversight extends beyond the final meal served to customers. Regulatory compliance also covers the condition of kitchens and storage areas, the management of waste and drainage, the ability to trace suppliers, staff hygiene and the separation of different food categories during preparation and handling.
The FSSAI’s next stated step is the review of the hotel’s corrective-action report and supporting evidence. Further regulatory action, including possible suspension of the food-safety licence, remains contingent on the operator’s compliance.
