Refrigeration and power
Coolers, freezers and display cases run all day, every day, and they use a lot of power. Panels, circuits and emergency power for food safety need to be planned carefully. Our Master Electrician-led crew handles distribution, lighting and controls.
Refrigeration equipment is usually supplied by specialists, but connections, drainage, ventilation and structural support are part of the build. We coordinate these tie-ins closely.
Plumbing, drains and ventilation
Grocery stores have floor drains, prep sinks, washrooms, hand wash stations and often a bakery, deli or butcher. Our mechanical crew handles plumbing and HVAC, including makeup air and exhaust for hot food and prep areas.
Good ventilation also controls humidity near cold cases, which keeps floors dry and reduces condensation.
Floors, finishes and flow
Floors must be slip-resistant, easy to clean and tough enough for carts and pallets. Walls in prep areas need cleanable finishes. Our interior systems and finishing crews build walls, ceilings and paint, and install doors and hardware that hold up to heavy use.
Layout affects sales and safety: aisle widths, receiving doors, back-of-house flow and checkout locations all need to work together and meet the Alberta Building Code.
Staying open while renovating
Many grocery renovations happen in occupied stores. We stage the work by section, move product, protect food areas, and schedule noisy or dusty tasks for off-hours.
Refrigeration shutdowns are planned with the store team so food is protected, and temporary cooling is arranged where needed.
Planning notes
Winter deliveries, cold-weather concrete work and equipment lead times are common risks. We plan them early and keep one schedule for the building and equipment trades.
After opening, our building maintenance service can look after lighting, doors, hardware and routine checks, so small issues do not interrupt sales. We answer calls and email 24/7/365, which matters when food is on the line.