Restaurant incident & accident report form India

When is an incident legally reportable in India?

Indian labour law and food safety regulation create specific reporting obligations depending on the nature of the incident:

• Workplace injury — Shops & Establishments Act. Most states require fatal accidents and serious injuries (defined as those causing more than 48 hours of incapacity) to be reported to the local Inspector of Shops & Establishments within 24 hours. The exact form and process varies by state — Karnataka, Maharashtra, and Delhi each have different procedures. Failing to report within the required window is itself a violation.
• Workplace injury — Employees' Compensation Act 1923. If the injured employee is covered under the EC Act (most non-managerial staff are), the employer must notify the Commissioner for Employees' Compensation of any accident that results in death or serious injury. This notification triggers the claim process and is separate from any police report.
• Food contamination — FSSAI. Any incident involving food contamination that results in illness (one or more guests hospitalized) must be reported to the local FSSAI officer and may require a food recall. The FSSAI Food Safety and Standards (Food Recall Procedure) Regulations 2017 apply. An internal incident report is the first document any inspector will request.
• Fire — Fire Department and insurance. Any fire, however small, should be logged internally. Fires that cause property damage or injury must be reported to the local fire department. Your commercial property insurance policy will require a fire incident report and a police FIR as supporting documents for a claim.
• Theft and robbery — Police FIR. Any theft above a de minimis threshold (typically ₹1,000–2,000 for insurance purposes) requires a police FIR to support an insurance claim. Document the incident internally first, then go to the police station with the internal report as supporting documentation.

The most common incidents in Indian restaurant kitchens

• Burns and scalds (most frequent). Hot oil, steam, open flame. Prevention: long oven gloves accessible at every hot station, clear SOP for transferring hot vessels between stations, no rushing during oil heating. The burn register should note the area of the body, the degree, and whether the person returned to work that shift — all relevant for an EC Act claim.
• Cuts and lacerations. Mandoline slicers, bone saws, and sharp knives. Prevention: cut-resistant gloves at prep station, no rushing during portioning, clear station before cleaning any blade. First aid kits must include wound closure strips and clean dressings rated for food handling.
• Slip and fall. Wet floors, oil spills, condensate near the cold room. Prevention: anti-slip matting at all wet stations, written protocol for spill response, non-slip footwear required as part of uniform (enforceable under the FSSAI Schedule 4 hygiene requirements).
• Equipment failure (gas leaks, electrical). Any gas smell or electrical spark must trigger immediate shutdown, evacuation, and a service call — never a DIY fix. The incident report documents that the correct procedure was followed, which matters for insurance and for any future liability claim.

Where this fits

• Daily food safety / HACCP checklist — food contamination incidents will reference the HACCP log for context
• Kitchen cleaning checklist — slip incidents often relate to cleaning protocol gaps
• Refrigeration temperature log — food contamination incidents should cross-reference temperature records
• Warning letter generator — if the incident involved employee negligence and formal action is required
• P5 — Compliance pillar — complete guide to FSSAI, labour law, fire safety, and tax compliance for Indian restaurants