Bengaluru: A food safety inspection drive across several upscale hotels in Bengaluru has raised concerns over food storage, hygiene and compliance after officials found expired food products, fungal-affected vegetables and other food safety violations.
The inspection was carried out on August 7 by the Food Safety and Drug Administration Department. According to officials, 26 three-star and five-star hotels across Bengaluru were inspected by 30 teams covering different zones of the city.
Expired Food and Poor Storage Found
During the inspections, officials identified multiple food safety violations, including expired food products, unhygienic kitchen conditions and improper storage practices.
Some food items were reportedly found with fungal growth, while expired dairy, bakery products, meat, chicken, fish and vegetables were also discovered in hotel storage areas.
Officials also found instances where vegetarian and non-vegetarian food was not stored separately. Other violations included improper labelling, food misbranding and non-compliance with mandatory food labelling requirements.
Large Quantities of Food Seized
Several prominent hotels had food products seized during the inspection.
At The Lalit Ashok (Annex South), officials seized 76 kg of meat and 200 kg of vegetables. They also found and destroyed 32 litres of expired milk.
At Shangri-La Bengaluru, 15 kg of meat was seized, while Four Seasons Hotel Bengaluru had 19 kg of meat seized.
Officials also seized 3 kg of expired bakery products from Vivanta Bengaluru Whitefield and 72 kg of meat from Taj Yeshwantpur.
One of the largest seizures took place at The Radisson Blu (The Atria). Officials reported seizing 105 kg of expired food products, consisting of 50 kg of chicken, 23 kg of meat, 7 kg of fish and 25 kg of vegetables.
35 Food Samples Sent for Laboratory Testing
Authorities collected 35 food samples during the inspection campaign and sent them to a food laboratory for analysis.
The samples included a range of commonly used food products and ingredients, including:
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Tea powder
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Chicken
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Mutton
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Fish
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Edible oil
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Chilli powder
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Turmeric powder
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Tomato sauce
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Lemon juice
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Cheese
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Papad
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Cashew nuts
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Ginger
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Pepper powder
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Spice powder
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Milk
The laboratory results will help authorities determine whether additional action is required under applicable food safety laws. Notices have already been issued to hotels where violations were identified.
Why Food Storage and Expiry Dates Matter
The findings highlight an important part of food safety that applies not only to large hotels but also to restaurants, cafés, catering businesses and households.
Food products need to be stored under appropriate conditions and monitored regularly for their expiry or use-by dates. Perishable foods such as milk, meat, fish and vegetables require particular attention because improper temperature control or prolonged storage can increase the risk of spoilage and contamination.
Good food safety practices also include:
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Regularly checking expiry and use-by dates
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Maintaining appropriate storage temperatures
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Separating raw and ready-to-eat foods
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Keeping vegetarian and non-vegetarian products properly separated
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Maintaining clean kitchens and storage areas
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Using appropriate food-grade containers
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Following proper stock rotation practices
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Ensuring food labels are accurate and compliant
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Discarding spoiled or contaminated food immediately
A Reminder That Food Safety Applies Everywhere
The Bengaluru inspections serve as a reminder that food safety standards are important regardless of the type or reputation of an establishment.
A restaurant or hotel may have a premium setting, professional staff and an expensive menu, but food safety ultimately depends on how ingredients are purchased, stored, handled and prepared.
Regular inspections can help identify problems before unsafe food reaches consumers. At the same time, food businesses have a responsibility to maintain proper hygiene and storage procedures every day rather than relying solely on inspections.
The Bengaluru department's latest inspection drive demonstrates why consistent monitoring of food storage, labelling and hygiene remains essential across the hospitality industry.
Source: India Today report published August 8, 2026.
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