Summary of Key Points
- Countrywide inspections of hotels and restaurants uncovered unfit oils, expired ingredients, and filthy kitchen conditions, resulting in fines amounting to millions of rupees imposed by authorities.
- The Ministry of Home Affairs has sent directives to chief district officers to take strict legal action against businesses compromising consumer health and establish complaint mechanisms for public grievances.
- The Restaurant and Bar Association Nepal (REBAN) acknowledged the need for kitchen improvements and urged the government to enhance training and awareness programs for business operators.
4th Shrawan, Kathmandu – While the exteriors of hotels and restaurants may look appealing and their menus filled with enticing dishes, the reality inside their kitchens and of the ingredients used can be alarming.
Are you paying premium prices only to consume unsafe food items?
Recent surprise inspections conducted by the Food Technology and Quality Control Department, Department of Commerce, and local administrators revealed that most hotels and restaurants are serving “mild toxins” under the guise of delicacies.
Fines totaling millions of rupees have been imposed and hundreds of kilograms of unsafe food items destroyed following inspections across Kathmandu Valley and other districts.
Unsanitary High-End Kitchens in Kathmandu
During an inspection of Corner Point Restaurant and Bar on New Road, inspectors found decomposed frogs floating in oil used for making pizza bases.
The Commerce Department fined the establishment NPR 201,000 for using expired fruit syrup, which posed health risks.
At Jire Khursani Darbar Restaurant in Madhyapur Thimi, Bhaktapur, a lab test confirmed harmful microbes in meat transported in unsafe conditions. The team found around 14 kg of raw meat, 5 kg of tandoori meat, and 18 kg of unidentified meat. The restaurant was fined NPR 205,000.

The Black Gold Restaurant on Darbarmarg in Kathmandu was found to have expired artificial colors and lemon salt in its cramped kitchen. Similarly, Express Its in Chandol was caught with expired chowmein and cooking oil with a total polar material (TPM) level of 38 percent—far exceeding the safe limit.
This level of oil is considered extremely harmful and carcinogenic. The inspection team ordered the immediate destruction of the contaminated oil.
Severe Negligence in Kavre
Highwayside hotels are in an even more dreadful state. In Namobuddha Municipality of Kavre district, seven businesses were fined a total of NPR 300,000.
The Royal Momo and Newari Snack House in Namobuddha-7 was found operating without registration for over a year. Inspections uncovered frog and toad contamination in the kitchen. Moreover, raw meat and salad were prepared using the same chopping board. The establishment was fined NPR 250,000.
The Newari Snack and Kitchen House in the same area was fined NPR 25,000 for filthy kitchen conditions and expired ingredients, while Utsav Chicken House was fined NPR 15,000.
Lotus Bakery, which used expired artificial colors to make cakes, was instructed to improve hygiene standards.
Disturbing Situation in Sarlahi: From 50 Percent TPM Oil to Insect-Infested Sweets
In Barhathwa, Sarlahi, Vidyashraya Sah’s unregistered snack shop was found to contain 15 kg of rasbari sweets with dead frogs and bees inside, prompting immediate destruction of the contaminated sweets.
In Malangwa, Sarlahi, frying oil used in New Annapurna Hotel and Samrat Staffline Hotel in Hariwan had a TPM level reaching 50 percent. Normally, oil exceeding 25 percent TPM becomes toxic.
Barhathwa Burger House and Hotel Annapurna’s oil levels were at 29 percent, and Lovely Sweet and Salt at 22.8 percent, resulting in fines ranging from NPR 15,000 to NPR 20,000 per establishment.

Large hotels like United Hotel Lalbandi, Sita Palace Hotel Bagmati, and Sita Palace Holidays Hariwan were fined NPR 100,000 each for filthy kitchens, rotten vegetables, and expired materials. Kusum Hotel and Party Palace in Malangwa paid NPR 105,000 for selling expired chowmein and momos.
Other Malangwa hotels—including Navarang, Mahendra Hotel, Hotel Panchvati, New Heart of Malangwa, and Bambo Cottage—received final warnings for use of unfit colors, expired materials, and poor hygiene.
During the Rashtriya Swatantra Party (RASWAPA) general convention on 9th Ashad in Chitwan, an inspection of Lords Hotel where Home Minister Sudan Gurung ate revealed fish bones in his omelet. The hotel was fined NPR 300,000 for serving substandard food to the minister.
These cases represent only a few examples; similar issues are widespread nationwide.
Following increasing public complaints about hotels and restaurants serving stale, spoiled, and unfit food, the Ministry of Home Affairs has taken note.
Criticizing previous inspections as only superficial, the ministry directed all chief district officers on 15th Ashad to implement strict legal actions and warned against any leniency toward those harming public health.
The directive emphasizes that inspections of food quality and hygiene in hotels and restaurants should be regular, intensive, and result-oriented rather than procedural.
Complaint redress mechanisms such as hotlines or rapid service desks must be established in all CDO offices to assist consumers in reporting unsafe food.
Complaints from the public must be promptly prioritized and addressed.
REBAN Acknowledges Need for Kitchen Improvements
Following revelations of frogs, toads, and unfit oil during inspections, the Restaurant and Bar Association Nepal (REBAN), the umbrella organization representing the industry, admits that kitchens require significant improvements.

Sharad Kumar Dahal, General Secretary of REBAN, emphasized that business operators are serious about consumer health and are willing to address shortcomings.
He expressed concerns over the use of unfit colors, non-compliant cooking oil standards, and the presence of frogs and toads in kitchens. “We all want to fix these issues, but the government needs to create an enabling environment,” he said.
Dahal highlighted the lack of sufficient knowledge among many operators regarding food hygiene and standards, stressing the need for awareness campaigns.
REBAN has requested that its representatives be included in inspection teams and has agreed to enforcement measures for repeat offenders.
He stated, “We are prepared to issue warnings on the first and second violations and to pursue legal action if problems persist.”
Food Department Urges Businesses to Take Responsibility
Dr. Balkumari Sharma, spokesperson for the Food Technology and Quality Control Department, stated that surprise inspections are ongoing nationwide based on complaints.
“No infractions are being overlooked; millions of rupees in fines imposed and unfit materials destroyed,” she said.
Dr. Sharma urged business operators to take full responsibility for their establishments and not excuse poor hygiene due to lack of training.

She said a weekly regular inspection is conducted in partnership with Kathmandu Metropolitan City, with daily oversight ongoing in coordination with the Commerce Department, district administrations, and consumer committees.
Even though businesses have complained about lack of standards and training, the department continues to provide regular instruction and awareness programs. Maintaining kitchen cleanliness comparable to one’s own home is a basic requirement, she added.
The Ministry of Health and Population’s Food Hygiene and Safety Division has also tightened enforcement following widespread discovery of unfit materials and critical negligence in hotels and restaurants nationwide, directing full compliance with standards.
Senior Health Education Administrator Dr. Bhakta Bahadur KC stressed adherence to food production and distribution regulations and assured readiness to address complaints, noting close ministerial oversight.