Processing plants need floors that pass inspection and survive daily washdowns. Gatineau Concrete pours epoxy and urethane systems with coved bases that eliminate floor-wall joints, meet CFIA and USDA standards, and stay intact through caustic chemicals and hot water. Installation happens zone by zone around your production schedule.
Why Seamless Concrete Flooring Matters in Food Processing
Inspectors look for places where bacteria hide. Every seam, every corner where the floor meets the wall, every drain edge is a potential failure point if the concrete is not installed as one continuous surface.
That is why food-grade epoxy systems are formulated to NSF standards and applied in full, from primer through topcoat, with no gaps in the chemistry or the installation sequence.
The coved base detail is the critical piece. Instead of a sharp corner where the floor meets the wall, coving sweeps the finish up in a smooth curve that can be cleaned and sanitized as one plane. Without it, no floor passes a real audit, no matter how good the surface coating is. That is what makes our CFIA and USDA compliant systems actually compliant.
Recent work
Installation sequence
How Food-Grade Concrete Flooring Gets Installed in Gatineau
Assess the compliance path
We review the audit standard your facility must meet, the washdown and chemical exposure, the production zones that need coverage, and the cure time your schedule allows.
Remove and prepare the slab
Existing coatings are stripped, the concrete is ground or shot-blasted to profile, moisture testing is done, and any damaged slab areas are repaired before the food-grade system is applied.
Apply the epoxy or urethane
The matched resin system is installed to the manufacturer's specification, with proper primer, body coat and topcoat, drainage slopes, and chemistry selected for your sanitation routine.
Cove and detail the edges
Coving runs the floor finish up the wall to eliminate the floor-wall joint, drains and equipment penetrations are detailed in the same system, and the floor cures fully before handoff.
System, not just product
What Makes Compliant Food-Grade Flooring Actually Pass Audit
A compliant floor is not a single product with an NSF stamp. It is a system built and installed correctly, from slab prep through final cure. The resin chemistry matters, but so do the primer, the joint detailing, the coving, and the drainage design.
We install to the manufacturer's published specification for your use case, then detail every drain, equipment pad and wall transition so the floor reads as one continuous, cleanable surface. That is the same standards-first approach we use across all our chemical-resistant flooring and warehouse floor coating work. The difference is that food plants have auditors, so the details have to be right.
Compliance, coving, washdown and what food-grade flooring involves in Gatineau.
Yes, when built right. CFIA and USDA compliant flooring is a full system installed to manufacturer spec, with the chemistry, prep, coving and drainage that real-world audits require, not just an NSF-stamped product.
A coved base sweeps the floor finish up the wall in a smooth curve, removing the right-angle floor-wall joint where bacteria collect. A floor without coving cannot be cleaned to compliance, no matter how good the surface is.
Yes. Food-grade epoxy handles standard washdowns; urethane systems are specified where heat shock, caustic cleaners or constant water are part of the day. We pick the chemistry to your sanitation routine.
Yes. We phase the work zone by zone, often off-shift, so production keeps running while one zone cures fully. The plan is built with your quality and sanitation team before prep starts.
Yes. The detailing around drains, equipment pads and joints is where most food-grade floors actually fail audit, so we install those details as part of the system, not as an afterthought.
Client reviews
What Gatineau Food Plants Say About Their Food-Grade Floors
Coved-base food-grade floor through the whole production room. Passed our CFIA audit cleanly and the sanitation crew can finally hose it without water finding a joint.
M. A.
Bakery production lead
★★★★★
Urethane system because of our hot washdowns. Three years of caustic cleaning and the floor has not softened or yellowed anywhere.
S. E.
Dairy plant maintenance
★★★★★
Detailed the drains and equipment pads in the same system as the floor. No edges, no joints, exactly what an audit looks for.
E. K.
Food processing operations
★★★★★
Phased zone by zone around production. We never stopped a line and the new floor was certified before the inspector showed up.
L. W.
Plant quality manager
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Practical reading on planning, finishes and caring for concrete in Gatineau.
Tell us the compliance standard, the production zones and the washdown chemistry, and we will spec the right food-grade system and put it in a written, itemised quote.
