Bengaluru Hotels Face Food Safety Action After Expired Food Found During Inspections

Several three-star and five-star hotels in Bengaluru are facing regulatory action after inspections by the Food Safety and Drug Administration Department’s Food Safety Wing identified multiple food safety violations.

The inspection drive involved 30 teams, which checked 26 hotels and collected 35 food samples for laboratory testing. Officials reported violations including expired food products, improper labelling and misbranding, unhygienic storage and handling, fungal growth on vegetables, and inadequate segregation of vegetarian and non-vegetarian food items.

The inspections also found instances of non-compliance with FSSAI labelling requirements and food products being stored beyond their expiry dates. Notices have been issued to the concerned Food Business Operators (FBOs), with adjudication proceedings set to be initiated under the Food Safety and Standards Act, 2006.

Samples collected during the inspections included tea powder, chicken, mutton, fish, edible oil, chilli powder, turmeric powder, tomato sauce, lemon juice, cheese, papad, cashew nuts, ginger, pepper powder, spice powder and milk, among other products.

The enforcement action follows the constitution of 30 special teams by the Karnataka Health and Family Welfare Department to conduct surprise inspections at hotels, restaurants and food outlets across Bengaluru and other major locations in the state. The drive was ordered after the department received complaints from consumers, including reports shared on social media, concerning food quality, hygiene and safety practices.

The latest inspections come amid increased scrutiny of food safety practices in Karnataka. In recent months, social media posts and videos have raised concerns about unhygienic kitchen conditions, food handling practices and the use of artificial colours in dishes including gobi manchurian, kebabs and other prepared foods.

The state had undertaken a similar enforcement campaign last year under "Operation Eat Right", following reports of food poisoning and the use of artificial colouring in food products. That campaign resulted in inspections of hotels and food establishments, notices to operators and penalties for violations.

The latest action places renewed focus on inventory controls, expiry-date monitoring, food storage, labelling compliance and segregation practices across commercial kitchens.