Processing plants need floors that pass inspection and survive daily washdowns. Laval Concrete pours seamless epoxy and urethane systems with coved bases, built to CFIA and USDA standards for bakeries, dairies, meat facilities and food handling operations. Installation phases around your production schedule. Free written estimate included.
Why Seamless Concrete Flooring Matters in Food Processing
An inspector walks a food plant floor looking for places bacteria can hide. Every joint, every corner where the floor meets the wall, every drain edge is a potential failure point if the concrete is not built as one continuous surface.
That is why food-grade epoxy systems are installed as complete assemblies, from primer through topcoat, with NSF certification and chemistry matched to your washdown routine. No shortcuts, no gaps in the spec.
The critical detail is the coved base system, which sweeps the floor finish up the wall in a smooth curve, eliminating the floor-wall joint entirely. This is what makes a floor CFIA and USDA compliant in practice, not just on paper. A floor without coving cannot pass a real audit, no matter how good the surface finish is.
Recent work
Installation sequence
How Food-Grade Concrete Systems Get Installed in Laval
Assess the compliance requirement
We identify the regulatory standard (CFIA, USDA or other), the chemicals and temperatures the floor will face, the production zones to cover, and the sanitation protocols in use.
Prepare the slab surface
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 drainage slopes and the chemistry your sanitation team requires for daily washdowns and cleaning.
Cove and finish the base
The coving runs the floor finish up the wall as one continuous surface, drains and equipment penetrations are detailed in the same system, the floor cures fully, and the zone is ready for audit.
System-first approach
How Compliant Food-Grade Flooring Actually Passes Audit
A CFIA and USDA compliant floor is not a single product or coating. It is a system built and installed to specification, with the right resin chemistry, proper substrate prep, correct coving, and detailed drainage and joint work. Any one element done wrong is what an auditor will find.
We install the full system to the manufacturer's published standard for your use case, then detail every drain, equipment pad and joint so the floor reads as one seamless, washable surface. This is the same standards-based approach we use across our industrial concrete work and our coved-base flooring installations.
Compliance, coving, washdown and what food-grade flooring involves in Laval.
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 Laval 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
From the blog
Concrete Guides & Articles
Practical reading on planning, finishes and caring for concrete in Laval.
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.
