Commercial & shop
Commercial & Shop Floor Coatings, South Georgian Bay
Workshops, service bays, breweries, kitchens and warehouses. Scheduled around your shutdown, not ours.
The constraint on commercial work is almost never the floor. It is the shutdown window. A working shop, a restaurant kitchen or a production floor can lose more to three days closed than the coating costs.
This is where polyaspartic earns its price difference outright. A Friday-night start can be back in service Sunday. The same floor in epoxy is a week, and for most operators here that decides it before anything else is discussed.
What we ask before quoting
| Question | Why it changes the system |
|---|---|
| What gets spilled on it? | Solvents, brake fluid, food acids and brewery caustics each rule out different resins. |
| Wheels or forklifts? | Point loading and skid marking drive film thickness and top coat choice. |
| Wash-down or dry? | Wet floors need aggressive anti-slip and, for food premises, coving at the wall. |
| Floor drains? | Slope and drain detailing has to be worked out before anything is mixed. |
| Age of the slab? | Under 28 days it is still curing and cannot be coated regardless of budget. |
Anti-slip is a real specification, not an add-on
A glossy floor that is beautiful dry can be genuinely dangerous wet, and in this region every commercial entrance spends five months of the year wet with melted snow and salt. Aggregate grade in the top coat gets specified deliberately: enough grip for a wet entry, not so much that a kitchen floor cannot be mopped clean. Getting that wrong in either direction is the most common complaint we hear about somebody else's commercial floor.
Talk to a Collingwood floor coating contractor
Tell us the size of the bay, roughly when the slab was poured, and whether the building is heated. That is usually enough for a realistic range over the phone — and enough for us to say if you are in the small group of floors where the honest answer is to fix the water before spending anything on a coating.