FSSAI flags hygiene violations at Radisson Blu in Delhi; warns of licence suspension

New Delhi: The Food Safety and Standards Authority of India (FSSAI) on Friday issued a notice to AB Hotels Ltd, which operates the Radisson Blu hotel in Mahipalpur, New Delhi, over violations of food safety and hygiene requirements.

The food regulator has 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 FBO (food business operator) has been directed to take immediate corrective measures and submit a detailed action taken report with supporting documentary and photographic evidence wherever applicable,” the FSSAI said in a social media post.

An FSSAI official confirmed that the notice was issued to the Radisson Blu hotel in Mahipalpur.

The authority warned that failure to comply with the directions could invite further action, including suspension of the hotel's FSSAI licence.

According to the FSSAI, an inspection revealed several deficiencies in the hotel's premises, equipment maintenance, cleaning and food handling practices.

The findings included rusted machinery, leaking freezers and shortcomings in refrigeration, temperature monitoring, ventilation, flooring and lighting. Inadequate cleaning and sanitisation, stagnant water, drainage issues and improper food waste management were also reported.

The regulator further recorded deficiencies in pest control, with cockroach and fly activity observed on the premises.

Concerns were also raised over food procurement and receiving procedures. The hotel was found to have received fruits and vegetables affected by fungal growth and deterioration. Records relating to approved vendors and food traceability were also inadequate.

The FSSAI flagged the use of cooking oil without the required suitability checks. Oils with Total Polar Compound (TPC) values of 31 and 24.4 were found in use in the hotel's NYC kitchen, it said.

The inspection also found improper segregation of raw and cooked food, vegetarian and non-vegetarian items, allergenic and non-allergenic foods, and food and non-food materials.

Several hygiene lapses involving food handlers were noted. Employees were found working without gloves and hairnets, wearing jewellery and having long nails.

The regulator also identified deficiencies relating to the display of FSSAI licences, compliance with licence conditions and the coverage of food business activities.