Processing plants need floors that pass inspection and survive daily washdowns. Portland Concrete pours food-grade epoxy and urethane systems with coved bases for bakeries, dairies, meat facilities and ingredient handling, engineered for CFIA and USDA standards. Installation happens zone by zone around your production schedule, with a free written estimate before any work begins.
An auditor walks a food plant floor looking for places bacteria can hide. Every joint, every corner, every transition from floor to wall is a potential failure point if the concrete is not built as one continuous, cleanable surface.
That is why food-grade epoxy systems are installed seamless, from primer through topcoat, with no gaps in the chemistry or the application. The resin has to be NSF-certified, but the prep, the drainage, and the way the floor meets the wall matter just as much.
A coved-base concrete floor eliminates the floor-wall corner entirely, sweeping the finish up the wall in one smooth curve. That single detail is what turns a good floor into one that actually passes a CFIA and USDA compliant audit in the real world, not just on paper.
Recent work
The installation sequence
How Food-Grade Concrete Flooring Gets Installed in Portland
Assess the compliance path
We identify which standard applies (CFIA, USDA, or facility-specific), the washdown chemistry and temperature, the production zones to cover, and any equipment or drain details that need integration.
Prepare the slab
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 goes down to manufacturer spec, primer through topcoat, with proper slopes for drainage and chemistry selected for your sanitation and washdown routine.
Cove and cure
The floor finish is swept up the wall in a smooth coved base, eliminating the floor-wall joint. The system cures fully, and the zone is handed back ready for production and audit.
System, not product
Why CFIA and USDA Compliant Concrete Requires Full-System Thinking
A CFIA and USDA compliant floor is not a single epoxy or urethane product. It is a complete system: the right resin chemistry, proper substrate prep, correct application thickness, seamless joints, coved bases, and detailed drain and equipment penetrations all working together.
We install to the manufacturer's published spec for your use case, then detail every transition, drain, and equipment pad as part of the same floor system. That is what an auditor is actually looking for. We apply the same systems-first approach to our coved-base flooring and all our industrial concrete work.
Compliance, coving, washdown and what food-grade flooring involves in Portland.
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 Portland 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.
