FSSAI Issues Notice to Delhi’s Radisson Blu Operator Over Food Safety Violations

The Food Safety and Standards Authority of India (FSSAI) has issued a notice to AB Hotels Ltd, which operates the Radisson Blu Hotel in New Delhi, after an inspection identified multiple deficiencies in food safety, hygiene and kitchen maintenance. The regulator said the findings included rusted machinery, refrigeration problems, inadequate cleaning, pest activity and shortcomings in food handling. The notice, issued on October 16, 2026, directs the operator to take immediate corrective action and provide evidence of compliance.

The action puts renewed attention on food safety standards at hotels and restaurants, including premium hospitality establishments that serve large numbers of guests. FSSAI has warned that failure to address the reported deficiencies could lead to further action, including suspension of the food business licence. However, the notice should not be confused with a licence suspension or permanent closure: the immediate requirement is corrective action and a documented response to the regulator.

Key Takeaways

• Regulatory action: FSSAI issued a notice to AB Hotels Ltd, the operator of a Radisson Blu hotel in New Delhi.
• Inspection findings: Reported deficiencies included rusted equipment, refrigeration issues, cockroach and fly activity, inadequate cleaning and food-handling problems.
• Food storage concerns: Inspectors flagged problems with the procurement, receiving and segregation of food items.
• Cooking oil checks: FSSAI reported that required suitability checks were not carried out and cited elevated Total Polar Compound readings in oil used in the hotel’s NYC kitchen.
• Corrective action: The operator must address the deficiencies and submit an action-taken report with supporting evidence.
• Possible consequences: Further regulatory action, including suspension of the FSSAI licence, could follow if the operator fails to comply.
• Current status: The reported action is a notice, not confirmation that the hotel’s licence has been suspended.

What Did FSSAI Find During the Inspection?

According to the regulator’s account, the inspection identified deficiencies across several parts of the food operation, ranging from the physical condition of kitchen equipment to storage, sanitation and food-handler practices.

The findings matter because food safety depends on several controls working together. Refrigeration must keep ingredients at appropriate temperatures, equipment must be maintained and sanitised, pests must be controlled, and staff must prevent contamination when handling food.

The reported issues included:

• Rusted machinery and poor maintenance of premises and equipment.
• Freezer leakage and deficiencies in refrigeration and temperature monitoring.
• Problems with ventilation, flooring and lighting.
• Inadequate cleaning and sanitisation, along with stagnant water and drainage deficiencies.
• Cockroach and fly activity in areas requiring pest control.
• Weaknesses in food procurement, receiving checks and supplier traceability.
• Problems with the segregation of raw and cooked food, vegetarian and non-vegetarian items, allergens and non-food materials.

The findings represent reported deficiencies identified during the inspection. They do not, by themselves, establish that every meal served at the hotel was unsafe or that every outlet associated with the hotel operator had the same problems.

Nevertheless, the combination of maintenance, refrigeration, pest-control and food-handling concerns gives the operator several areas to address before it can demonstrate compliance.

Why Refrigeration and Equipment Maintenance Matter

Refrigeration is a critical part of food safety in commercial kitchens. Perishable ingredients need to be stored under suitable conditions to reduce the risk of bacterial growth and spoilage.

A leaking freezer or poorly maintained cold-storage system can undermine temperature control. If food is exposed to unsuitable temperatures for an extended period, it may become unsafe even when its appearance and smell seem normal.

Temperature monitoring is therefore more than a record-keeping exercise. It allows kitchen staff to identify equipment failures, check whether ingredients have been stored correctly and take action before a problem affects food preparation.

Rusted machinery and deteriorating surfaces also create maintenance and sanitation challenges. Equipment that is difficult to clean can provide places where food residues and microorganisms accumulate.

The corrective response will need to address the underlying problems, not just their visible symptoms. Depending on the equipment and circumstances, that could involve repairing or replacing machinery, checking refrigeration performance, improving maintenance schedules and documenting temperature checks.

Pest Control and Kitchen Sanitation Under Scrutiny

FSSAI also reported cockroach and fly activity, inadequate cleaning and sanitisation, stagnant water and drainage problems.

Pests can contaminate ingredients, utensils, preparation surfaces and finished food. Flies can transfer contaminants between waste and food-handling areas, while cockroaches may spread contamination as they move through kitchens and storage spaces.

Effective pest control generally requires more than occasional spraying. Food businesses need to remove conditions that attract pests, seal potential entry points, manage waste properly and arrange suitable monitoring and treatment.

Standing water and blocked or poorly maintained drainage can contribute to sanitation problems. Cleaning procedures must cover floors, drains, equipment and less visible areas where food debris or moisture can accumulate.

For a hotel kitchen, these controls need to operate throughout the day. A clean dining room does not necessarily demonstrate that the kitchen, cold-storage areas and food-preparation surfaces meet the same standards.

FSSAI’s findings place these operational controls at the centre of the hotel’s required corrective response.

Food Procurement, Storage and Handling Deficiencies

The regulator also flagged weaknesses in food procurement and receiving checks, including the receipt of fungal-affected or deteriorated fruits and vegetables. It identified gaps in approved-vendor records and traceability.

Procurement checks are important because food safety begins before ingredients enter the kitchen. Businesses need to assess the condition of deliveries, maintain appropriate supplier records and reject products that do not meet their requirements.

Traceability helps a food business identify where an ingredient came from and which deliveries or batches may be affected if a problem is discovered. Without adequate records, investigating a potential contamination issue can become more difficult.

The inspection also identified deficiencies in the segregation of raw and cooked foods, vegetarian and non-vegetarian items, allergenic and non-allergenic foods, and food and non-food materials.

These separations help prevent cross-contamination. Raw ingredients can carry microorganisms that should not reach ready-to-eat food, while allergen controls are important for protecting customers who have food allergies.

Corrective measures may therefore involve stronger receiving procedures, clearer storage arrangements, better documentation and additional staff training. The operator will need to demonstrate that the controls are working consistently rather than merely introducing written policies.

FSSAI Flags Cooking Oil Suitability Checks

Another finding concerned cooking oil used in the hotel’s NYC kitchen.

FSSAI said required checks to assess whether the oil remained suitable for use had not been carried out. The regulator cited Total Polar Compound (TPC) readings of 31 and 24.4 in oil found in use.

TPC is a measure used to assess degradation in frying oils. As oil is repeatedly heated and used for frying, chemical changes can increase the level of polar compounds. Monitoring these levels helps food businesses determine when oil should no longer be used.

Under India’s food safety framework, the maximum permitted TPC level for used cooking oil is 25%. The reported reading of 31 exceeds that limit, while 24.4 is below it. The precise implications depend on the samples and the regulator’s assessment, but the reported figures highlight why regular checks and appropriate oil-replacement procedures matter.

Food businesses should not rely only on colour, smell or appearance to determine whether frying oil remains suitable. Documented monitoring and disposal practices are important parts of a consistent food safety system.

The reported issue does not establish that every dish prepared in the kitchen used the same oil. It does, however, identify a compliance area that the operator must address.

Food Handler Hygiene and Licensing Compliance

FSSAI also reported that some food handlers were working without gloves and hairnets, wearing jewellery or keeping long nails. It identified deficiencies involving the display of FSSAI licences and compliance with licence conditions.

Personal hygiene is an important control in commercial food preparation. Hands, clothing, jewellery and uncovered hair can introduce contaminants when food handlers move between ingredients, equipment and preparation surfaces.

Gloves and hairnets are only part of the process. Workers also need appropriate handwashing, clean clothing, safe food-handling practices and training relevant to their responsibilities. Gloves that are not changed or used correctly can themselves become a source of contamination.

Licensing and documentation requirements serve a different but related purpose. They help establish which food business is authorised to operate, what activities fall under its licence and whether required compliance records are maintained.

For a hotel operator, a corrective plan may therefore need to cover employee practices, supervision, training records, licence display and the scope of licensed food activities.

What Has FSSAI Asked the Hotel Operator to Do?

FSSAI has directed AB Hotels Ltd to take immediate corrective measures and submit a detailed action-taken report. The report must include supporting documentary and photographic evidence wherever applicable.

This requirement means the operator must respond to the inspection findings and provide evidence that the identified issues have been addressed. Depending on the deficiencies, that could include records of repairs, sanitation procedures, pest-control work, refrigeration checks, food procurement controls, staff training and oil-monitoring practices.

The regulator has warned that failure to comply may invite further action, including suspension of the food business licence.

Regulatory step	Current position
Inspection	Deficiencies reported by FSSAI
Notice	Issued to AB Hotels Ltd
Immediate requirement	Corrective measures
Follow-up documentation	Detailed action-taken report with supporting evidence
Possible further action	Includes suspension of the FSSAI licence if compliance requirements are not met
Confirmed licence suspension in this case	Not established by the reported notice

A notice gives the business an opportunity and obligation to respond to the regulator’s findings. The eventual outcome will depend on its response, the evidence provided and any further assessment by FSSAI.

Why the Case Matters for India’s Hospitality Industry

The action comes amid broader food-safety enforcement affecting restaurants, hotels and other food businesses in India.

For hotel operators, the case illustrates that brand positioning and the price of a meal do not replace the need for routine compliance. Food safety depends on day-to-day practices across procurement, storage, preparation, cleaning, maintenance and staff supervision.

The consequences of a regulatory notice can also extend beyond the immediate cost of repairs. Businesses may need to devote additional management time to audits, documentation, staff training and follow-up inspections. If a licence is suspended in a future enforcement action, the impact on food operations could be more substantial.

For customers, the main issue is whether businesses can demonstrate consistent food safety practices. An inspection notice can draw attention to shortcomings, but a documented corrective response and subsequent compliance checks are important for establishing whether those shortcomings have been resolved.

The case also shows why consumers should distinguish between an inspection finding, a formal notice, a licence suspension and a permanent closure. Each represents a different stage or type of regulatory action.

The Bigger Picture

FSSAI’s notice to AB Hotels Ltd highlights the importance of operational food safety at hotels, where equipment maintenance, refrigeration, pest control and staff practices must work together to protect customers. The inspection identified deficiencies across several areas, making a documented and comprehensive corrective response essential.

The case also reflects a wider enforcement focus on compliance in India’s food industry. A notice is not proof that a licence has been suspended or that every meal served was unsafe, but it does require the operator to address the reported issues. The next important development will be whether the hotel demonstrates compliance and what further action, if any, the regulator takes.

Looking Ahead

AB Hotels Ltd must take corrective action and submit the requested report with supporting evidence. FSSAI has warned that failure to comply could lead to additional regulatory action, including licence suspension. The reported notice does not establish that a suspension has already occurred, so the operator’s response and any subsequent regulatory announcement will be important to watch.

For the hospitality industry, the case reinforces the need for reliable maintenance, temperature monitoring, food traceability, pest control and staff hygiene practices. For customers, the practical question is whether the identified deficiencies are corrected and compliance can be demonstrated. Further conclusions about the hotel’s regulatory status should depend on official updates rather than assumptions based on the notice alone.

Frequently Asked Questions

1. Why did FSSAI issue a notice to the Radisson Blu operator in Delhi?

FSSAI reported deficiencies involving equipment maintenance, refrigeration, cleaning, pest control, food procurement, storage, cooking oil checks and food-handler hygiene at the hotel operated by AB Hotels Ltd.

2. Has FSSAI suspended the hotel’s licence?

The reported action is a notice directing corrective measures. FSSAI warned that failure to comply could lead to further action, including licence suspension. The notice itself is not confirmation of a suspension.

3. What is the role of AB Hotels Ltd?

AB Hotels Ltd is identified in the reporting as the operator of the Radisson Blu Hotel in New Delhi that received the notice.

4. What is Total Polar Compound in cooking oil?

TPC is a measure of chemical degradation in frying oil. It is used to help assess whether oil remains suitable for use. India’s food safety framework sets a maximum permitted TPC level of 25% for used cooking oil.

5. What must the hotel do after receiving the notice?

The operator has been directed to take immediate corrective measures and submit a detailed action-taken report, with documentary and photographic evidence where applicable.

6. Does this notice mean every meal served at the hotel was unsafe?

No. The inspection identified specific compliance deficiencies. The notice does not establish that every meal served was unsafe, and the operator’s corrective response and any further regulatory findings will determine the next steps.