Food production floors face hot caustic wash-down, organic acids from product spills, constant moisture, and inspection from federal regulators. Gatineau Concrete installs food-grade urethane cement and specialty epoxy systems engineered for those conditions, with the seamless install and integrated cove base that meet USDA and CFIA compliance standards. Every project starts with a free written estimate.
Food production floors are inspected against federal compliance standards. The flooring system has to be seamless, easily disinfectable, resistant to organic acids and hot caustic wash-down, and integrated with cove base that eliminates wall-floor crevices where bacteria can survive. Standard industrial epoxy meets none of those requirements; the right food-grade system meets all of them.
Urethane cement is the typical answer for food production because it handles the thermal shock of hot wash-down on cold floor, resists organic acids and caustic chemicals, and installs with the cove base detail that compliance requires. We install with the documentation that supports USDA or CFIA inspection.
We confirm which standard applies (USDA, CFIA, or facility-specific), the wash-down chemistry, the production-specific exposures (acids, caustics, sugar, fats), and the cove base height required by the spec.
Diamond-grind food-zone slab
The food-zone slab is diamond-ground to the system's prep profile, old coatings and contaminants removed, cracks repaired with food-compatible bonded materials, and the surface left ready for the urethane cement install.
Install with integrated cove
Urethane cement is hand-troweled at the engineered thickness across the floor and up the walls as integrated cove base to the spec height, creating a seamless monolithic surface with no seams in the cleaning path.
Topcoat and document
The food-rated topcoat seals the system, the install is documented with material specs and as-built dimensions for the compliance file, and the maintenance protocol (compatible cleaning chemicals) is handed off to operations.
What inspectors look for
Documentation Passes Inspections
Federal food-facility inspectors check the floor system against documented compliance specs. Material specs, install method, cove base detail, and maintenance protocol all need to be on file. We deliver the complete documentation package with every food-grade install so your compliance file is audit-ready from day one.
Compliance, wash-down chemistry, cove base and inspection documentation.
Urethane cement handles the thermal shock of hot wash-down better than standard epoxy and resists the organic acid and caustic combinations common in food production. For most federally-inspected food zones, urethane cement is the standard answer.
Spec varies by facility type and inspection jurisdiction; typically several inches up the wall. We confirm the required height with the compliance officer or food safety lead before installing.
Yes, by phasing around production zones. Each zone is offline during install and cure, with production routed around the work zone. The phasing plan is built into the project plan from quote stage.
Typically a week per zone including cure before food contact, with the specific timeline depending on zone size and complexity. We work with operations to time the install around scheduled cleaning days where possible.
Yes. Material specs, install method, cove base dimensions, and maintenance protocol are documented and delivered with the project. Your compliance file is ready for inspection from day one of operations.
Client reviews
What Gatineau Operations Say About Their Food-Grade Floors
Urethane cement install across our production zones, USDA inspection passed first time with the documentation we had ready. The compliance side mattered as much as the install quality.
Z. F5
Plant Manager, Gatineau Food Processor
★★★★★
Cove base at every wall transition, seamless surface across the production floor. Disinfection takes less time, swab tests came back cleaner than before. Worth the right spec.
Y. F5
QA Director, Ottawa
★★★★★
Phased install across our cells, production continued in the rest of the facility throughout. Each cell back to food contact on the cure schedule. Real coordination.
Q. G5
Food Production Operations, Barrhaven
★★★★★
They knew the CFIA spec cold, installed accordingly, documentation supports our annual inspection. The expertise was specific to food, not generic industrial.
X. F5
Bakery Director, Nepean
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Tell us the compliance standard, the production zones, and your scheduled cleaning windows, and we will spec and quote the food-grade system in writing.
