Inspection Reveals Multiple Sanitation Issues

The Food Safety and Standards Authority of India (FSSAI) has issued a notice to the Radisson Blu Hotel in New Delhi following an inspection that uncovered numerous violations related to food safety and hygiene. The findings included inadequate sanitation, deficiencies in pest control, improper food handling practices, and the repeated use of cooking oil. These issues prompted the FSSAI to take action against the five-star establishment.

During the inspection, officials noted significant shortcomings in the maintenance of the hotel’s facilities and equipment. Observations included rusted machinery, leakage from freezers, and insufficient refrigeration. Additionally, the inspection highlighted problems with temperature monitoring, ventilation, flooring, and lighting, all of which are critical for maintaining food safety standards.

Cleaning and sanitation practices were also found to be lacking, with stagnant water and drainage issues reported. The pest control measures in place were deemed inadequate, as inspectors observed cockroach and fly activity in various areas of the hotel. These findings raise serious concerns about the overall hygiene and safety standards at the establishment.

Concerns Over Food Procurement and Handling

The notice issued by the FSSAI raised alarms regarding the hotel’s food procurement and receiving procedures. Inspectors found that the hotel had accepted fruits and vegetables that were fungal-affected and deteriorated. This raises questions about the quality of food being served to patrons and the establishment’s commitment to food safety.

Additionally, the inspection revealed deficiencies in the hotel’s records of approved vendors and the systems in place for food traceability. There were also issues related to the improper segregation of raw and cooked foods, as well as the mixing of vegetarian and non-vegetarian items. Furthermore, allergenic and non-allergenic foods were not adequately separated, which could pose risks to guests with food allergies.

Another significant concern was the quality of cooking oil used in the hotel’s NYC Kitchen. The inspection found cooking oil with total polar compound (TPC) values of 31 and 24.4, indicating that the oil had degraded due to repeated high-temperature heating and exposure to moisture. Such degradation can compromise food quality and safety, making this finding particularly alarming.

Food Handlers’ Hygiene Practices Under Scrutiny

The inspection also scrutinised the personal hygiene practices of food handlers at the hotel. Reports indicated that some employees were working without gloves and hairnets, while others were observed wearing jewellery and having long nails. These practices are contrary to established food safety protocols and could lead to contamination of food products.

Moreover, the FSSAI notice pointed out that the hotel’s licence was not prominently displayed, raising concerns about compliance with regulatory requirements. The notice further highlighted shortcomings in adhering to licence conditions and the coverage of food business activities, which are essential for maintaining operational standards.

In response to these findings, the FSSAI has directed AB Hotels Limited, the operator of the Radisson Blu chain, to implement immediate corrective measures to address the identified deficiencies. The hotel has been instructed to submit a detailed Action Taken Report (ATR), along with relevant documentation and photographs. The notice warns that non-compliance could lead to further regulatory actions, including the suspension of the FSSAI licence.

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