FSSAI Inspections at Two Major Delhi Aerocity Hotels Reveal Cockroaches, Flies and Expired Food

Yugcharan News / 26-08-2026

NEW DELHI: Food safety inspections carried out by the Food Safety and Standards Authority of India (FSSAI) at two prominent hotels in Delhi’s Aerocity have reportedly uncovered several hygiene and food-handling deficiencies, including the presence of cockroaches and flies, expired food products, poor storage practices and inadequate segregation of vegetarian and non-vegetarian food.

The inspections were conducted at Andaz Delhi by Hyatt and JW Marriott New Delhi, both located in the Aerocity hospitality district. According to reports based on the inspection findings, officials identified multiple shortcomings in kitchen operations and food storage areas and directed the establishments to take corrective measures.

The findings have drawn attention because the hotels are major hospitality properties serving a large number of domestic and international guests. Food safety officials routinely inspect commercial establishments to ensure that food is prepared, stored and served under conditions that meet prescribed safety and hygiene standards.

Expired Sweets and Pest Activity Reportedly Found at Andaz Delhi

During the inspection at Andaz Delhi, officials reportedly identified a number of issues related to food storage, kitchen hygiene and pest control.

One of the most significant findings was the discovery of approximately 87 kilograms of expired sweets in the confectionery section. The expired products were reportedly destroyed at the site rather than being allowed to remain in circulation.

Inspectors also reportedly found expired cake bases in the pastry section. The same area was said to have evidence of flies and cockroach activity, raising concerns about the conditions in which ingredients and prepared food were being handled.

The inspection also highlighted concerns regarding the separation of vegetarian and non-vegetarian food. Reports indicate that separate cutting boards were being kept in the same water container, while inspectors also observed a burner marked for vegetarian cooking being used for non-vegetarian food preparation.

Such practices can create a risk of cross-contamination if food, utensils and preparation equipment are not properly separated and sanitised. The issue is particularly important in large commercial kitchens where significant quantities of food are prepared simultaneously.

Reports further indicated that cockroaches and flies were observed in the room-dining kitchen. Officials also noted foul odours and insect activity in certain areas, including around the chiller section.

JW Marriott New Delhi Records 59 Deficiencies

The inspection at JW Marriott New Delhi reportedly resulted in an even broader list of observations. Officials recorded 59 deficiencies during inspections conducted over two days, according to reports citing the inspection findings.

The reported deficiencies covered several parts of the hotel’s food operations, including kitchens, bakery areas, storage facilities, a coffee shop and the water-bottling section.

Among the issues reportedly identified were cockroaches and fruit flies, dirty utensils, malfunctioning refrigerators, damaged tiles, water leakage and drainage-related problems. Inspectors also found instances where food was stored without adequate covering.

Some fruits were reportedly found in an unfit condition, including mouldy or rotten produce. Such findings can become a food safety concern if spoiled ingredients are not promptly removed from areas where other food products are stored or prepared.

The inspection also reportedly uncovered problems with containers and food-storage equipment. Broken containers were among the deficiencies noted by officials, while food-handling and cleanliness practices were also examined.

Labelling and Food Handling Practices Under Scrutiny

Food labelling was another area where irregularities were reportedly observed during the inspections.

According to the inspection-related reports, a container of prawns was labelled as “juice”, while another container containing juice was reportedly labelled as “prawn”. Such mismatches can create confusion for kitchen staff and raise concerns over the proper identification, storage and handling of food products.

Food identification is particularly important in commercial kitchens because incorrect labelling can affect storage procedures, preparation methods and allergen management. Clear and accurate labelling is also essential for maintaining traceability within large food establishments.

Inspectors reportedly found other concerns in the bakery section, including a hairnet with food material on it and damaged containers.

Staff hygiene practices also came under scrutiny. Reports said some chefs were handling food while wearing jewellery, while one food handler was reportedly involved in preparation work despite having an open wound.

Food safety regulations place significant emphasis on personal hygiene among food handlers because employees working directly with food can become a potential source of contamination if appropriate hygiene and protective measures are not followed.

Food Samples Collected During Inspections

The inspection process was not limited to visual checks of kitchen conditions. Reports indicate that FSSAI teams also collected food samples from the two hotel properties for further examination.

Sampling is an important part of food safety enforcement because laboratory analysis can help authorities determine whether food products meet prescribed standards. While physical inspection can identify problems such as pests, poor storage or expired products, laboratory testing may provide additional information about the quality and safety of specific food items.

The reported findings at the two hotels therefore involve both visible hygiene issues and broader concerns about food-handling procedures.

Why Pest Control and Kitchen Hygiene Matter

The presence of cockroaches and flies in food preparation or storage areas is considered a significant hygiene concern because pests can come into contact with food, surfaces, utensils and equipment.

In commercial kitchens, effective pest management generally requires regular monitoring, cleaning, proper waste disposal, sealing of possible entry points and timely professional pest-control measures. Maintaining clean drains, storage spaces and preparation areas is also important in reducing conditions that attract insects.

The reported findings also underline the importance of maintaining cold-storage equipment and ensuring that perishable ingredients are monitored regularly. Expired or spoiled products should be identified and removed before they can potentially enter the food preparation process.

For hotels that operate large kitchens serving hundreds of meals every day, maintaining consistent food safety procedures can be challenging. However, the scale of operations also makes systematic compliance particularly important.

Corrective Measures Expected

Following the inspections, the hotels have reportedly been directed to address the deficiencies identified by food safety officials. The exact regulatory action and follow-up measures will depend on the findings recorded by the authorities and the compliance steps taken by the respective establishments.

The inspections are part of broader food-safety enforcement efforts aimed at ensuring that food businesses comply with applicable hygiene, storage and handling requirements.

The reported findings do not, by themselves, establish that guests consumed unsafe food or suffered illness. They represent observations and deficiencies recorded during regulatory inspections. Any further action by the authorities would depend on follow-up inspections, laboratory results, compliance reports and other relevant evidence.

Greater Focus on Food Safety in Delhi's Hospitality Sector

The inspections at the two Aerocity hotels come amid increased attention on food safety and hygiene standards at hotels, restaurants and other commercial food establishments.

Delhi’s Aerocity has developed into one of the capital’s major hospitality and business districts, with several high-end hotels, restaurants and facilities catering to travellers, corporate visitors and international guests. Maintaining high food safety standards in such locations is therefore important not only for public health but also for the reputation of the city’s hospitality sector.

The latest inspection findings serve as a reminder that food safety requirements apply equally to establishments of all sizes and categories. High-end hotels are expected to maintain rigorous systems for kitchen cleanliness, pest control, ingredient management, food labelling, staff hygiene and segregation of different food categories.

For consumers, the developments also highlight the importance of continued regulatory oversight of food businesses. Regular inspections can help identify problems before they become larger public health concerns and encourage establishments to strengthen their internal food safety systems.

As the authorities follow up on the deficiencies recorded during the inspections, attention will remain on whether the two hotels implement the required corrective measures and bring their food-handling operations fully into compliance with applicable standards.