Processing plants need floors that pass inspection and survive daily washdowns. Las Vegas Concrete pours seamless epoxy and urethane systems with coved bases for bakeries, dairies and food handling operations, engineered for CFIA and USDA standards. We phase work around your production schedule and deliver a floor ready for audit.
An inspector walks a food plant floor looking for places bacteria can hide. Every joint, every corner where the floor meets the wall, every drain edge is a potential failure point if the concrete is not engineered as a unified system.
That is why food-grade epoxy systems are installed seamlessly 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 transitions to 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 continuous curve. This is what makes a floor CFIA and USDA compliant in practice, not just on the spec sheet. Without coving, no amount of cleaning reaches the joint.
Recent work
Installation sequence
How Food-Grade Concrete Flooring Gets Installed in Las Vegas
Assess the compliance requirement
We identify the standard your facility must meet, the chemicals and washdown temperatures in your sanitation protocol, and which production zones the new concrete will cover.
Remove and prepare the slab
Existing coatings are stripped, the concrete is ground or shot-blasted to profile, moisture testing is done, and any damaged areas are repaired before the food-grade system is applied.
Apply the epoxy or urethane
The matched resin system goes down to manufacturer specification, with proper primer, body coats and topcoat, including drainage slopes and the chemistry your washdown routine requires.
Install coving and cure
The floor finish is swept up the wall in a smooth cove, eliminating the floor-wall joint, the system cures to full strength, and the zone is returned ready for your next audit.
Standards-first approach
Seamless Food-Grade Flooring Built to Compliance
A CFIA and USDA compliant concrete floor is not a single product, it is a system. The resin chemistry matters, but so do the substrate prep, the joint detailing, the coving, and the drainage design. Any one of these done wrong is what an auditor will find.
We install the full system to the resin manufacturer's published specification for your use case, then detail the coving, drains and equipment penetrations as part of the same seamless surface. This is the same standards-first thinking we apply to coved-base systems and all our industrial concrete work. The floor is not finished until it reads as one continuous, cleanable plane.
Compliance, coving, washdown and what food-grade flooring involves in Las Vegas.
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 Las Vegas 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 your compliance standard, the production zones and your washdown chemistry, and we will spec the right food-grade concrete system and send a written, itemised quote.
