Cooking Oil Quality Breach Highlights Health Risks at Delhi’s Radisson Blu

A focal point of the recent FSSAI audit at Delhi’s Radisson Blu was the misuse of cooking oil that exceeded accepted safety limits. Laboratory tests on oil used in the hotel’s N.Y.C. kitchen recorded total polar compound (TPC) values of 31 and 24.4, considerably higher than the regulatory ceiling. Such elevated TPC levels indicate oil degradation that can release harmful compounds when heated.

The authority warned that continued use of oil with these readings could pose severe health hazards to guests and staff. Combined with other violations—rusted equipment, inadequate temperature records, poor ventilation, and widespread pest activity—the oil issue underscores a systemic neglect of food‑safety protocols.

FSSAI’s directive mandates immediate replacement of the non‑compliant oil, installation of proper monitoring systems, and submission of a corrective action plan backed by photographs and documentation. Persistent non‑adherence may lead to escalated penalties, up to and including the revocation of the hotel’s FSSAI licence.