Seamless Food-Grade Concrete Flooring for Pittsburgh Plants
Bakeries, dairies and food processors need floors that pass inspection and survive daily washdowns. Pittsburgh Concrete pours epoxy and urethane systems with coved bases, built to CFIA and USDA standards, with no joints where bacteria hide. We work around your production schedule and deliver a floor ready for audit.
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 as complete assemblies, not piecemeal. The primer, resin, topcoat and all detailing follow the manufacturer's spec exactly, because cutting corners on any step is what shows up on an audit report.
The floor-wall junction is where most plants fail. A coved base flooring system eliminates that right angle entirely, sweeping the finish up the wall in one smooth curve. Combined with proper CFIA and USDA compliant flooring installation, it is what makes a floor pass real-world inspection, not just meet a spec sheet.
Recent work
Installation sequence
How Food-Grade Concrete Flooring Gets Installed in Pittsburgh
Assess the compliance requirement
We identify the standard (CFIA, USDA or other), the washdown chemistry and temperature, the production zones to cover, and any equipment penetrations or drains that need detailing.
Prepare the slab
Existing 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 epoxy or urethane
The matched resin system goes down to manufacturer spec, primer through topcoat, with proper drainage slopes and the chemistry your sanitation routine requires.
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, then the zone is handed back production-ready and audit-ready.
System-level compliance
Why CFIA and USDA Compliant Flooring Is More Than a Product
A compliant floor is not a single epoxy or urethane. It is the full system, installed correctly, with every detail built to spec. The resin chemistry matters, but so do prep, coving, drainage, and how drains and equipment pads are sealed into the floor.
We install to the manufacturer's published spec for your use case, then detail the coving, drains and equipment penetrations as part of the same system, not as add-ons. That is the same standards-first approach we bring to coved-base systems and all our industrial concrete work. The result is a floor that reads as one continuous, washable surface, which is exactly what an auditor is looking for.
Compliance, coving, washdown and what food-grade flooring involves in Pittsburgh.
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 Pittsburgh 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
From the blog
Concrete Guides & Articles
Practical reading on planning, finishes and caring for concrete in Pittsburgh.
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.
