8 min readAug 24, 2026 08:47 AM IST First published on: Aug 24, 2026 at 08:44 AM ISTAt the 90-year-old Poona Guest House, known for its authentic Maharashtrian cuisine, food safety is not left to chance. Third-generation owner Kishore Sarpotdar ensures pest control is carried out twice a month. He checks refrigerator temperatures, cooking oil registers and staff training, and makes sure hand-wash stations have soap and water. Exhaust systems, insect-proof doors and windows are also part of his checklist.Sarpotdar, who is also president of the Pune Restaurants and Catering Association, regularly checks with members to ensure that restaurants are complying with the requirements of the Food and Drug Administration (FDA) and the Food Safety and Standards Authority of India (FSSAI). It is a routine that has been followed for years but there’s a reason why Sarpotdar is checking again. Since Tukaram Mundhe took charge as Maharashtra FDA Commissioner in May, inspection drives have intensified. The association has been sending reminders to restaurant owners to ensure that compliance requirements are being followed. “By and large, owners of food outlets and restaurants have adhered to compliance requirements. Still, I double-check to ensure our members are fully compliant,” says Sarpotdar.