Processing plants, bakeries and dairies need floors that pass inspection and survive daily washdowns. Regina Concrete pours seamless epoxy and urethane systems with coved bases, built to CFIA and USDA standards so your facility audits cleanly. We work zone by zone around your production schedule, with a free written estimate before any work begins.
An audit does not look at the surface finish first. It looks for places bacteria can hide: the joint where the floor meets the wall, the gap around a drain, the edge of an equipment pad. If those details are not built into the system, the floor fails, no matter how smooth the top coat is.
That is why coved-base flooring runs the finish up the wall as one continuous curve, eliminating the right-angle joint entirely. The epoxy or urethane chemistry is NSF-certified and installed to the manufacturer's spec, primer through topcoat, with no shortcuts.
Drains, equipment penetrations and control joints are detailed as part of the system, not patched afterward. That is what makes a floor CFIA and USDA compliant in a real inspection, not just on the spec sheet.
Recent work
Installation sequence
How Food-Grade Concrete Flooring Gets Installed in Regina
Assess the compliance path
We review the audit standard (CFIA, USDA or other), the washdown chemistry and temperature, the production zones to cover, and any existing slab conditions that affect the system choice.
Prepare the slab surface
Old coatings are stripped, the concrete is ground or shot-blasted to profile, moisture testing is done, and any failed concrete is repaired before the food-grade system is applied.
Apply the food-grade system
The matched epoxy or urethane is installed to manufacturer spec, with proper primer, body coats and topcoat, drainage slopes built in, and chemistry selected for your sanitation routine.
Detail and cure
Coving runs the finish up the wall, drains and equipment pads are sealed into the system, control joints are finished, and the floor cures fully before handoff and inspection.
Audit-ready by detail
How Compliant Food-Grade Flooring Actually Passes Inspection
A CFIA and USDA compliant floor is not a single product. It is a system: the right resin chemistry, proper substrate prep, seamless coving, and correct detailing of drains and equipment penetrations. Any one of those done wrong is what shows up on an audit report.
We install the full system to the manufacturer's published spec for your use case, then detail every transition so the floor reads as one continuous, cleanable surface. The same standards-first approach applies to our food-grade epoxy systems and our broader industrial concrete work across Regina.
Compliance, coving, washdown and what food-grade flooring involves in Regina.
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 Regina 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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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.
