FSSAI issues notice to Delhi Radisson Blu operator over hygiene and safety lapses

India's food safety regulator has issued an official notice to AB Hotels Ltd, the operator of the Radisson Blu Hotel in New Delhi, after inspections revealed widespread violations of hygiene, sanitation, and safety standards.

The Food Safety and Standards Authority of India (FSSAI) ordered the hospitality operator to take immediate corrective measures and present a comprehensive action-taken report backed by photographic and documentary proof. The regulator warned that failure to fix the issues could lead to regulatory action, including the suspension of the hotel's food business licence.

What inspectors found inside the kitchens

Regulators identified structural and equipment maintenance failures across the property. Equipment showed rust, freezers suffered from leaks, and standard temperature controls for food preservation were inadequate. Inspectors also noted poor ventilation, deficient lighting, and broken flooring.

Hygiene protocols in food preparation zones were routinely breached. FSSAI officials reported stagnant water, blocked drainage, and improperly managed food waste. Kitchen spaces also failed basic pest management, with inspectors observing active infestations of flies and cockroaches.

Staff hygiene rules were largely ignored. Inspectors found kitchen workers handling food without wearing gloves or hairnets, sporting jewellery, and working with long fingernails. The premises also failed to prominently display the mandatory FSSAI licence.

Food handling and cooking oil violations

Routine food safety protocols broke down during the receiving and preparation stages. The hotel accepted fungal-affected and spoiled fruits and vegetables, while vendor verification records and traceability documents contained critical gaps.

Kitchen staff also failed to maintain cross-contamination barriers. Inspectors flagged unsegregated storage between raw and cooked items, vegetarian and non-vegetarian foods, allergenic products, and non-food supplies.

Testing of cooking oils inside the property's NYC kitchen revealed severely degraded fats that violated food safety thresholds:

Under FSSAI regulations, cooking oil must be discarded once its Total Polar Compound level exceeds 25, as repeated heating creates toxic compounds that present cardiovascular and metabolic risks to diners. One sampled batch substantially breached this legal ceiling, while another operated near the legal limit without required suitability monitoring.

Rigorous enforcement across hospitality

The enforcement action reflects the statutory authority's sharpened focus on consumer protection and quality compliance across premium urban establishments. India's regulatory frameworks increasingly leave no room for hospitality brands to sidestep mandated health norms, ensuring consistent standards of sanitation for domestic consumers and international travellers alike.

AB Hotels Ltd has been instructed to resolve every identified deficiency, verify approved-vendor supply chains, and formally report its corrective steps to the authority.