Commercial Kitchen Flooring in Vancouver
A commercial kitchen floor works in one of the harshest small environments there is. Hot grease and oil, dropped food, boiling water, harsh degreasers, and a wet surface that has to stay safe to walk on through a dinner rush. On top of that it has to satisfy a health inspector who is looking for a seamless, cleanable surface with no cracks or gaps for grease and bacteria to collect in. A tiled floor with grout lines fails both tests over time, and a plain sealed slab does not last.
We install seamless resin floors for restaurants, prep kitchens, and food service spaces across Vancouver and the Lower Mainland. This page covers the systems that hold up in a kitchen, how we handle slip resistance and drainage, how we schedule around a working restaurant, and the questions owners and operators ask us most.
The Right System for a Kitchen
For the heavy heat and chemical exposure of a working kitchen we install urethane cement. It handles hot water and grease, resists the acids and caustics in kitchen cleaners, and moves with the slab through the temperature swings between a dish pit and a walk-in cooler without cracking off. A standard epoxy in the same space softens under hot water and lifts at the drains, which is exactly where a kitchen floor takes the most abuse.
The floor is finished with an aggregate broadcast tuned for slip resistance, because a wet, greasy kitchen floor is a serious fall risk if it is left smooth. We run coved bases where the floor meets the walls and equipment plinths so there is no square corner for grease to build up, which makes the nightly clean faster and keeps the inspector satisfied. We match the drainage so water runs to the drains instead of pooling. We run Sika as our primary manufacturer.
Health Code, Slip Safety, and Drainage
A kitchen floor is part of how your space passes inspection. Health authorities look for a surface that is seamless, non-absorbent, easy to sanitize, and coved at the edges so it can be cleaned properly. A urethane cement floor gives you all of that in one continuous surface with no grout lines to fail.
Slip resistance is the other half of the job. We set the aggregate profile so the floor keeps grip when it is wet and greasy, which protects your staff and your liability. If your space has specific drainage or trench detailing, we build the floor to fall correctly toward it so you are not fighting standing water every service.
Working Around Service
Most kitchens cannot close for long, so we plan the job around your service schedule. That often means working overnight between close and open, or during a scheduled closure day, and phasing the space so part of the kitchen stays usable while another section cures. Urethane cement cures fast enough that a properly planned overnight or short closure can hand you a finished, ready floor.
We give you an honest return-to-service window before we start, and we protect your equipment and prep surfaces during the grind so you are not cleaning dust out of the whole kitchen afterward.
What a Typical Project Looks Like
A restaurant calls because the old tile in the line and dish area is cracking and the grout is holding grease no matter how hard they scrub, and the last inspection flagged it. We test the slab, check the wash and grease exposure, and recommend a urethane cement floor with coved bases and a slip-rated finish through the line, prep, and dish areas. We do the work across two overnight closures so the restaurant only misses minimal service. The floor is seamless, drains properly, and passes the next inspection clean.
That is the shape of most kitchen jobs. As we publish real project write-ups they will link in here with the venue type, square footage, system, and timeline.
Related Pages
The core kitchen system is covered on our urethane cement flooring page. For a fuller picture of our commercial work, see the commercial epoxy flooring hub, and if you run a larger production kitchen or plant, our food and beverage flooring page goes deeper.
See a real example in our Jingle Bao restaurant kitchen project in Vancouver, where we recoated a damaged kitchen floor with a slip resistant polyaspartic system ahead of an inspection.
Common Questions
Is epoxy or urethane cement better for a commercial kitchen?
For the hot water, grease, and harsh cleaners in a working kitchen, urethane cement is the better choice. It handles heat and chemicals and moves with the slab, while a standard epoxy tends to soften under hot water and lift at the drains.
Will the floor be slip resistant when wet?
Yes. We finish the floor with an aggregate broadcast tuned to keep grip on a wet, greasy surface. We set the slip profile to the space so your staff stay safe through service.
Can the floor pass health inspection?
The systems we install are seamless, non-absorbent, and cleanable, with coved bases and proper drainage that health inspectors look for. There are no grout lines to hold grease or fail over time.
How do you install it without closing the restaurant?
We usually work overnight between close and open or during a scheduled closure day, and we phase the space so part of the kitchen stays usable. Urethane cement cures fast enough to hand you a ready floor after a planned overnight or short closure.
Get a Kitchen Floor Quote
Tell us your kitchen size and service schedule, and we will assess the slab and give you a straight quote with an install plan that works around your hours.
Commercial kitchen epoxy flooring FAQ
Does epoxy flooring meet health code for a commercial kitchen?
A properly installed seamless epoxy or urethane system meets Vancouver Coastal Health expectations because it has no grout lines, cleans easily, and can be coved up the wall so there is no seam at the floor-to-wall joint where bacteria collect.
Is epoxy slip resistant enough for a wet kitchen floor?
Yes, when the right texture is added. We broadcast an anti-slip aggregate into the coating so the floor stays grippy under water and grease, which is where a plain sealed slab or tile fails.
How long does a kitchen need to close for the floor?
A planned overnight or short closure is usually enough. We sequence the work around your service hours so you can reopen on schedule.
How long does a commercial kitchen epoxy floor last?
With the right system and prep, a kitchen floor holds up for many years of daily washdowns and traffic. The lifespan depends on the coating chosen and how well the slab was prepared.
Related pages: our broader food and beverage flooring work, brewery floor coatings, and every sector we cover on the industries we serve page.