As plant operations out grew their old facility, Spacemakers assembled land, design and construction of a new 19,000 square foot facility for Dutch Pastry Boutique.

• Industrial engineering exercise drew focus to major process elements allowing for improvements in process, operational efficiency, and added value in construction of new facility.
• Floor layout was optimized through above exercise.
• Spacemakers integrated the disciplines of HACCP (Hazard Analysis Critical Control Points), CFIA (Canadian Food Inspection Agency (CFIA)
• Specialized wall design and ceilings to allow for efficient wash-down.
• Ventilation system was designed around the client’s specialized process equipment.
• Future requirements taken in to consideration, allowing for future expansion or construction of an additional building on the site.
• Spacemaker’s innovated a unique solution to maximize site area and allowing for future development. Site area was saved by designing and constructing a building wall as a retaining wall rather than having two distinct elements.

In 2004 a proudly owned and operated Family Business, Big Chief Meat Snacks was looking for a Design-Builder that could deliver the goods when it came to a “total construction solution” for their new 24,000 square foot state of the art meat processing facility

• Spacemakers integrated the disciplines of HACCP (Hazard Analysis Critical Control Points), CFIA (Canadian Food Inspection Agency (CFIA) and SQF (Safe Quality Food) in the design, planning and permitting processes.
• The final result is outstanding; a facility purpose built around the process, consolidating complex equipment with an architecturally attractive building
• The building successfully satisfied the functional elements of the business at an economically attractive price point.

Spacemakers was approached by the client who had existing West Coast operations and was looking to expand into the Calgary market with a new 22,000 square foot facility.

• Facility is a specialized cooler and freezer development with 14,000 square feet of freezer and cooler space
• Spacemakers’ innovative approach to building construction resulted in substantial operational savings relative to conventional construction
• Design engineering completed to optimize construction and operational cost
• Spacemakers integrated the disciplines of HACCP (Hazard Analysis Critical Control Points), CFIA (Canadian Food Inspection Agency (CFIA) Dock loading designed to maximize efficiency of the site and the building
• Building customized to suit existing process design, including material movement and storage requirements
• Architectural controls were satisfied in Calgary's first architecturally controlled development
• Future expansion requirements taken in to consideration for new player in Calgary market