Production facilities in Regina need flooring that survives hot caustic spray, resists organic acids from spills, and passes federal inspection. Regina Concrete installs food-rated urethane cement systems with seamless cove base that meet USDA and CFIA standards. Every project includes written documentation for your compliance file.
A food facility floor is not a warehouse floor. Inspectors check for seamless surfaces, disinfectable finishes, and cove base that eliminates corners where bacteria hide. The slab must resist both hot caustic wash-down and the organic acids in product spills. Standard industrial epoxy fails on all three counts.
Urethane cement is the proven choice because it absorbs thermal shock from hot water on cold concrete, stands up to the acid-caustic mix in food production, and bonds to the wall as integrated cove base. The result is a monolithic floor with no seams in the cleaning path. We install with the material specs and as-built documentation that regulators require.
We identify the applicable standard (USDA, CFIA, or facility-specific), the wash-down chemicals in use, production-specific exposures (sugars, fats, acids, caustics), and the cove base height required by spec.
Prepare the slab surface
The production zone slab is diamond-ground to the system profile, old coatings removed, cracks repaired with food-compatible bonded materials, and the surface left clean and ready for urethane cement application.
Apply urethane cement with 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 where cleaning occurs.
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 chemicals) is provided to operations.
Inspection-ready
Your Compliance File Is Complete on Day One
Federal inspectors review the flooring system against documented specs. Material certifications, installation method, cove base dimensions, and maintenance protocol must all be on file. We deliver the complete documentation package with every food-grade install so your facility passes inspection without delays.
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 Regina 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, Regina 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, Regina
★★★★★
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, Emerald Park
★★★★★
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, White City
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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.
