Restaurant Water Tank Cleaning & FSSAI Checklist for Delhi

Water is one of the quietest reasons Delhi food businesses lose marks at inspection. Kitchens get deep-cleaned before an audit; the tank on the roof that feeds them usually does not.

What the requirement actually is

FSSAI licensing conditions require water used in food handling to be potable, with periodic testing and documented sanitation of storage and distribution. In practice, for a restaurant, that means three things: the tank is cleaned on a schedule, the water is tested, and both are on paper.

The document set to keep on file

• Dated cleaning records naming each tank and sump on the premises
• Before-and-after photographs per cleaning round
• Water test reports from a recognised laboratory, at the stated interval
• The service provider’s GST invoice and registration details
• A written cleaning schedule showing the planned frequency
• Corrective-action notes if a test ever came back out of specification

Recommended frequency for food premises

The four mistakes we see most

• Cleaning the overhead tank but not the sump. The sump feeds the tank; silt goes straight back up
• No records. The clean happened, nobody wrote it down, and it does not count
• Non-food-grade chemicals. Phenyl or bleaching powder in a tank feeding a kitchen is a finding on its own
• Cleaning scheduled after the inspection notice. A single recent clean with no history reads exactly as it is

Practical scheduling

Book the clean for a closed morning or between service periods. A standard restaurant overhead tank plus sump takes half a day and does not require the kitchen to shut. We issue the service report and photo set the same day so it goes straight into your compliance file.