Laval Food-Grade Epoxy Flooring Built for Wash-Down
Production floors in food facilities must withstand hot caustic spray, acidic product residue, standing moisture, and federal regulatory inspection. Laval Concrete applies urethane cement and food-rated epoxy systems engineered to handle those demands, with seamless cove base integration that satisfies USDA and CFIA compliance requirements. Every project includes a free written estimate and firm schedule.
How Food-Grade Epoxy Differs from Standard Industrial Coatings
A food production floor is not a warehouse floor. Federal inspectors evaluate the flooring system against specific compliance standards that demand seamless surfaces, disinfectant compatibility, resistance to organic acids and hot caustic chemicals, and integrated cove base that eliminates wall-floor gaps where bacteria can hide. Off-the-shelf industrial epoxy fails on all counts.
Urethane cement is the proven choice for food zones because it absorbs thermal shock from hot wash-down cycles without cracking, resists the acid-caustic chemical combinations that appear in food processing, and bonds with the cove base detail that regulators require. The system is installed with full documentation so your compliance file is audit-ready.
How Laval Concrete Installs Food-Grade Epoxy Systems
Assess compliance and chemistry
We identify the applicable standard (USDA, CFIA, or facility-specific), the wash-down chemicals in use, production-specific exposures (fats, sugars, acids, caustics), and the cove base height mandated by the spec.
Grind and prep the slab
The production zone slab is diamond-ground to the system profile, old coatings stripped, cracks filled with food-compatible repair materials, and the surface prepared for urethane cement application.
Apply urethane cement and cove
Urethane cement is hand-applied at the engineered thickness across the floor and up the walls as integrated cove base to the required height, creating a monolithic seamless surface with no joints in the cleaning path.
Seal, document, and hand off
The food-rated topcoat seals the system, material specs and as-built dimensions are documented for the compliance file, and the maintenance protocol (compatible cleaning agents) is provided to operations.
Inspection readiness
Compliance Documentation Delivered with Every Install
Federal food inspectors verify the flooring system against documented specifications. Material data sheets, installation method, cove base dimensions, and maintenance protocol must all be on file. We provide the complete documentation package with every food-grade epoxy project, so your compliance folder is ready for inspection 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 Laval 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, Laval 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, Montreal
★★★★★
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, Terrebonne
★★★★★
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, Longueuil
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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.
