Epoxy Flooring Built for Food-Grade Compliance in Portland
Bakeries, meat plants, and dairy facilities in Portland need floors that survive hot caustic spray, resist acids from product breakdown, and pass federal inspection. Portland Concrete installs specialized 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 the wall-floor joint where bacteria hide. The floor must survive hot water spray at 180+ degrees, resist acids from fruit and dairy breakdown, and handle caustic sanitizers without degrading. Standard industrial epoxy fails on all three counts.
Urethane cement is engineered for this exact environment. It absorbs thermal shock from hot wash-down on a cold slab, resists the acid-caustic chemistry of food production, and installs with integrated cove base that compliance officers expect to see. The system is monolithic, seamless, and documented for federal inspection.
We identify the applicable standard (USDA, CFIA, or facility-specific), the wash-down temperature and chemicals, the production exposures (acids, fats, sugars), and the cove base height the spec requires.
Prepare the slab surface
The production zone slab is diamond-ground to the system profile, old coatings removed, cracks repaired with food-compatible materials, and the surface left clean and ready for the epoxy pour.
Pour and trowel the system
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 one seamless monolithic surface with no seams.
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 Ready Day One
Federal inspectors expect to see material specs, install method, cove base dimensions, and maintenance protocol on file. We deliver the complete documentation package with every food-grade epoxy 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 Portland 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, Portland 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, Vancouver
★★★★★
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, Hillsboro
★★★★★
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, Gresham
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Share the compliance standard, production zones, and your cleaning schedule, and we will spec and quote the food-grade system in writing with no obligation.
