Licensing and Documentation
The very first thing an inspector checks is the paperwork. Every food business, from a small cart to a five-star hotel, must have a valid Food Safety and Standards Authority of India (FSSAI) license or registration. This license must be prominently displayed
for customers to see. Beyond the license, officials will ask for a file of crucial documents. This includes records for pest control, staff medical fitness certificates, water testing reports from an accredited lab, and cleaning schedules. They also look for a documented Food Safety Management System (FSMS) plan, which shows the restaurant has a proactive approach to identifying and controlling health hazards. Missing or expired documents are a common reason for non-compliance.
Personal Hygiene of Staff
The health and hygiene of food handlers are non-negotiable. Officials observe staff to ensure they are wearing clean uniforms, hairnets or caps, and gloves where necessary. They will check for trimmed nails and the absence of jewellery, which can harbour bacteria. A critical part of the inspection is verifying that dedicated hand-washing stations are available, accessible, and fully stocked with soap and towels. Inspectors will also verify that staff have undergone mandatory annual health check-ups and that these medical certificates are on file. Staff who are ill are not permitted to handle food, and officials may inquire about the procedures in place for managing sick employees.
Food Storage and Temperature Control
How a kitchen stores its ingredients is a major focus. Inspectors look for strict segregation of raw and cooked foods to prevent cross-contamination. Raw meat, poultry, and fish should always be stored below ready-to-eat items in refrigerators. Officials check if storage containers are properly covered, labelled, and stored off the floor—at least 15 cm is the standard. Temperature control is vital. Refrigerators must maintain a temperature of 5°C or below, while freezers should be at -18°C or lower. Hot food held for service must be kept at 63°C or above. Inspectors will check for temperature logs and the use of calibrated thermometers to ensure these standards are met. They also look for expired food items, a common violation recently found in several Bengaluru establishments.
Premises Cleanliness and Pest Control
A clean kitchen environment is fundamental. Officials conduct a thorough walkthrough, examining floors, walls, and ceilings for cleanliness and good repair. They check for adequate lighting and ventilation, particularly exhaust hoods over cooking stations. Drainage systems must be clean and functional to prevent waterlogging. Equipment and food-contact surfaces, like chopping boards and worktables, are closely inspected. They should be made of food-grade, non-toxic material (like SS304 stainless steel), and be free of cracks or chips where bacteria can hide. The use of separate, colour-coded chopping boards for different food types (e.g., green for vegetables, red for meat) is a key requirement. Evidence of pests, such as rodents or cockroaches, is an immediate red flag, and officials will always ask to see valid pest control records.
Water Supply and Waste Management
The quality of water used for cooking, drinking, and cleaning is critical. Inspectors will verify that only potable water is used and will check for semi-annual water test reports from a recognised laboratory. The water storage tanks themselves must also be cleaned regularly. Waste management is another area of scrutiny. Waste bins within the kitchen must be covered and cleared regularly. Officials also check for the proper segregation of wet and dry waste and that the external disposal area is kept clean to avoid attracting pests. Recent inspection drives in Bengaluru have also focused on the safe disposal of used cooking oil, ensuring it is not re-used beyond safe limits.
