Food and Beverage Construction

What food spaces demand

Food facilities must be clean, safe and efficient. That means smooth, washable finishes, floors with proper slope and drains, ventilation that handles heat and moisture, and refrigeration that holds temperature. Inspectors from public health and other authorities review the design, so the details must be right.

Operations also need good workflow. Raw materials, preparation, cooking, packing and shipping should move in a logical line, with clean and dirty areas kept apart.

Self-performed systems

Mechanical work is the core of a food building. Our mechanical crew installs HVAC, makeup air, exhaust hoods, plumbing, floor drains and grease management. Our electrical crew, led by Master Electrician Adam Williams, handles power for ovens, kettles, compressors and processing lines.

Our interior systems and painting crews install washable wall and ceiling finishes. Our low voltage team adds cameras, access control and monitoring.

Building types

Each food and beverage space has its own page with more detail.

• Food processing plants
• Breweries
• Distilleries
• Bakeries
• Central kitchens
• Specialty food stores
• Butcher shops
• Food halls
• Ghost kitchens
• Walk-in coolers and freezers
• Beverage production

Planning and approvals

Food projects usually need health authority review, plus building and Alberta Safety Codes permits for gas, electrical and mechanical work. We plan early for these approvals. We also account for Alberta winters, which affect makeup air, refrigeration loads and exterior work.

Our project managers coordinate equipment suppliers so that utilities, drains and structure line up before installation.

Because HSM self-performs mechanical, electrical, interior systems and finishing work, one team answers for the systems that decide whether a food business passes inspection and runs well. Our offices answer calls and email 24/7/365, and our project managers are used to tight openings and equipment-driven schedules.

Ask us early about site selection and lease negotiation for food spaces. Landlord rules on exhaust, grease, gas and hours can make or break a food business, and a quick review before you sign can save significant money.