Canada Exam Prep
Serving It Right overview

Serving It Right study guide: key rules on all 10 topics

Free Serving It Right study guide: 141 key points from the Liquor Primary Licence Terms and Conditions Handbook (LCRB) in plain words, organised by topic, each topic linked to its practice questions.

By the ·

  • 10 topics
  • 140 key points
  • Free, no sign-up

This study guide collects our notes on every topic of the Serving It Right (B.C. Responsible Beverage Service) Certification Exam on one page: 141 short points in our own words, grouped by topic and by handbook section. Read it from top to bottom before your first practice test, or jump to a topic from the list below.

Each topic ends with a link to its practice questions, so you can check what you just read straight away, and a link to the official chapter for the full wording. The notes summarise the Liquor Primary Licence Terms and Conditions Handbook (LCRB) from the Liquor and Cannabis Regulation Branch (LCRB), Province of British Columbia; they do not replace it, and where our notes and the official source differ, the official source wins.

Study these notes as flashcards →

Serving It Right certification

Who needs SIR or Special Event Server, the five-year expiry, records licensees must keep, out-of-province certificates, delivery staff and automated dispensers.

Practise Serving It Right certification questionsFlashcardsOfficial chapter

Training programs

  • The general manager of the Liquor and Cannabis Regulation Branch (LCRB) sets up two training programs: Serving It Right (SIR) and Special Event Server (SES).
  • A certificate of completion expires 5 years after the program is completed and must show the expiry date.
  • Older certificates with no expiry date expired on September 15, 2020.
  • SIR is the prescribed program for liquor primary, food primary, catering, manufacturer, licensee retail store, wine store, special wine store and rural licensee retail store licences.
  • Special event permits: SIR if 500 or more people a day are expected; SES if fewer than 500.

Serving It Right

  • SIR must be completed by all licensees, managers (staff who supervise the sale or service of liquor) and servers (staff who sell or serve liquor).
  • Who takes it for a licensee: corporation — an authorized signing officer; sole proprietor — the owner; general partnership — at least one partner; limited partnership — the general partner; society — a director or senior manager; military mess — an officer in charge.
  • The licensee keeps records for at least 6 years: each employee's name, SIR certificate number and expiry date; show them to a liquor inspector or peace officer on request.
  • Servers moving to B.C. with a valid certificate from a recognized program in another Canadian jurisdiction are exempt until it expires; the licensee also records the jurisdiction.
  • Staff who authorize patrons to use an automated liquor dispensing system must be SIR certified.

Liquor delivery

  • Employees of food primary, liquor primary, licensee retail stores, rural licensee retail stores, wine stores and manufacturer on-site stores need SIR to deliver liquor.
  • A food primary or liquor primary licensee must make sure a third-party delivery person is SIR certified before they deliver liquor for it.

Special Event Server

  • All servers at an event with a special event permit, paid or unpaid, need SES (or SIR, or an out-of-province equivalent).
  • For events of 500 or more attendees, managers and permit holders need SIR.

Checking ID

B.C.'s two-piece ID rule, primary and secondary ID examples, expired, foreign and digital ID, refusing service and setting up a proper ID check area.

Practise Checking ID questionsFlashcardsOfficial chapter

ID requirements

  • If there is any doubt that a customer is 19 or older, ask for two pieces of ID and examine both.
  • First (primary) piece: government-issued, with name, date of birth and photo — e.g. passport, driver's licence, Photo BC Services Card, citizenship card, First Nations status card, federal Possession and Acquisition Licence.
  • Second piece: shows the name and either a signature or a photo — e.g. credit card, student card, BC Transit ProPASS, Canadian Blood Services donor card, Pleasure Craft Operator Card, many bank and rewards cards; any primary ID also works.
  • The combined B.C. Driver's Licence and Services Card counts as one piece only.
  • Expired ID and foreign ID may be accepted if readable and the photo matches the customer.
  • Digital IDs are not acceptable (LCRB FAQ).
  • If two acceptable pieces cannot be produced, service should be refused.
  • If you cannot show you checked ID properly, you can be held responsible for serving a minor.

Checking ID

  • Provide a well-lit area, protected from entertainment noise, to check ID and ask questions.
  • An inspector may direct a licensee to add lighting, signage, video cameras or noise barriers if ID checks are not effective.
  • You must cooperate with a liquor inspector who asks to determine whether a person is a minor.

Refusing service to minors

  • A licensee may refuse service if it believes a patron is a minor or is buying for a minor.
  • A licensee may refuse to serve a whole group if one member cannot show valid ID.
  • A customer cannot insist on being served after service is refused.

Intoxication and alcohol

Signs of intoxication inspectors look for, the ban on serving intoxicated people, standard drinks, lower-risk drinking, older adults, pregnancy and mixing alcohol with cannabis.

Practise Intoxication and alcohol questionsFlashcardsOfficial chapter

signs of intoxication used by liquor inspectors

  • Signs a liquor inspector looks for: slurred speech, bloodshot eyes, impaired gross motor skills (difficulty walking, staggering), impaired fine motor skills, irrational speech, sleepiness or sleeping, and vomiting.
  • A patron found sleeping in a licensed establishment was treated as a sign of a high level of intoxication.

Intoxication

  • No one may sell, serve or give liquor to an intoxicated person or to a person showing signs of intoxication.
  • A licensee or employee must not let a person in a service area become intoxicated.

lower-risk drinking

  • Lower-risk tips: set limits, drink slowly, plan non-drinking days, know what a standard drink is, wait at least one hour between drinks, drink water and a non-alcoholic drink between drinks, eat while drinking.
  • No safe amount of alcohol in pregnancy; safest not to drink when pregnant or trying to get pregnant.
  • The same amount of alcohol produces a higher blood alcohol content in an older person than in a younger adult of the same weight.
  • Combining alcohol and cannabis increases impairment and should be avoided.
  • Do not drive for at least 6 hours after using cannabis.

Standard drinks in serving rules

  • A 12 oz sleeve of beer, a 5 oz glass of wine and a 1.5 oz serving of spirits are each treated as one standard drink when serving more than one drink at once.

Refusing service and removing patrons

Refusing entry, asking intoxicated or undesirable people to leave, the 24-hour rule, weapons, safe departure, public intoxication and recording incidents.

Practise Refusing service and removing patrons questionsFlashcardsOfficial chapter

Licensee duties

  • A licensee or employee must not allow an intoxicated person to enter or remain in a service area.
  • If they believe a person is intoxicated, they may ask the person to leave or refuse entry to the service area.
  • If a person's presence is undesirable, or the person has a knife or weapon without lawful excuse, they may ask the person to leave or refuse entry.
  • A person asked to leave must leave and must not come back within 24 hours; returning is an offence.
  • Possession of a weapon "for self-protection" is not a lawful excuse.

Overservice and intoxicated patrons

  • The licensee must make sure patrons do not become intoxicated in the establishment.
  • A person who appears intoxicated must be refused service, removed, and helped to leave safely.
  • Every incident with an intoxicated patron and the action taken must be written in the incident log.
  • A person who refuses to leave or returns within 24 hours is committing an offence and may be arrested.

Public intoxication

  • An intoxicated person must not be or remain in a public place; police may arrest without a warrant.

Refusal

  • A customer cannot insist on being served once service is refused.

Controlling the premises

Disorderly conduct, weapons, licensed door security, capacity and overcrowding, preventing disturbances, emergency suspensions and staff conduct on duty.

Practise Controlling the premises questionsFlashcardsOfficial chapter

Controlling your establishment

  • The licensee and employees control patrons' behaviour and must make sure no one is harmed by liquor misuse or crime in the establishment.
  • Door security staff must be licensed under the Security Services Act.
  • If there is an imminent threat to safety, the general manager can suspend a licence for 24 hours and order patrons removed; in extraordinary cases, suspend or impose conditions for up to 14 days without a hearing.

Preventing disturbances

  • Take reasonable measures so the business does not disturb neighbours: outside and parking lot lighting, supervising parking, signs asking patrons to be quiet, soundproofing, indoor line-up areas.

Overcrowding

  • The licence states the maximum patron or person capacity; know it and stay within it.
  • Control each entry point and be able to count people entering and leaving.
  • If fire and building officials (or an engineer or architect) set different occupant loads, the lower number applies.

Disorderly conduct and weapons

  • Do not allow violent, quarrelsome, riotous or disorderly conduct or unlawful activity.
  • If such conduct has happened, is happening or may happen, call the police immediately.
  • A weapon is anything used or intended to cause death or injury, or to threaten or intimidate someone; cutlery supplied for food service is not a "knife" under the Act.
  • Do not let a person with a weapon enter or stay; call police if you know or suspect a patron has one.

Employee conduct

  • Licensees and employees (including entertainers) may not drink liquor at work, including breaks, meal periods and between shifts the same day.
  • After work, staff may drink in the service area only if of legal age, during licensed hours, not as wages or a bonus, and with no special treatment.
  • Servers must not wear prominent liquor-brand clothing except during an authorized manufacturer promotion.

Incident logs, records and inspections

Incident log contents and six-year retention, the liquor register, price lists, social responsibility posters, LCRB and police inspections and penalties.

Practise Incident logs, records and inspections questionsFlashcardsOfficial chapter

Incident log

  • Record any incident in or near the establishment that harms patrons, staff or neighbours, or affects operations.
  • Examples: refusing entry to a troublesome or intoxicated person, removing an intoxicated person or a minor, removing a patron who brought in outside liquor, refusing a minor, injuries or fights, calls to police, fire or ambulance, illegal acts.
  • Include date, time, description, people involved, employees and witnesses, action taken and relevant sales records.
  • Keep incident logs for at least 6 years and make them available to inspectors and peace officers.
  • Best practice: keep the log separate from the shift communication book and make a daily entry even when nothing happens.

Records and displays

  • Keep SIR records (name, certificate number, expiry) for at least 6 years.
  • Keep a liquor register of all liquor purchases (receipts and invoices) available for inspection, and account for spoilage and breakage.
  • Display at least one social responsibility poster or tent card in a prominent place.
  • Have a price list showing the types of liquor, drink sizes and prices (including specials), at least available on request.

Preparing for inspections

  • LCRB inspectors inspect with or without notice; they focus on intoxication, sale to minors, overcrowding, unlawful liquor and community disturbances.
  • Police may visit unannounced and record contraventions on a Licensed Premises Check (LPC) form sent to the LCRB.
  • Records inspectors review: licence, floor plan, SIR certification for staff, liquor register.
  • After an inspection, the inspector may send a Notice of Inspection result and may seize liquor as evidence.

Penalties

  • The general manager may impose monetary penalties, suspensions or cancellation; most penalties are capped at $25,000, and up to $50,000 for certain licensing contraventions.

Hours, service areas and unlawful liquor

Licensed hours, the 9 a.m. to 4 a.m. limit, New Year's Eve, clearing patrons, where liquor may be consumed, resealed wine, bring-your-own wine and unlawful liquor.

Practise Hours, service areas and unlawful liquor questionsFlashcardsOfficial chapter

Hours

  • Liquor may be sold and served only during the hours on the licence.
  • For a liquor primary, hours of liquor service start no earlier than 9 a.m. and end no later than 4 a.m. the next day.
  • Food and non-alcoholic drinks must be available at reasonable prices or free in a liquor primary.
  • New Year's Eve: service may continue until 4 a.m. on January 1 if food is available, unless local bylaws prohibit it.
  • Time change night: follow the hours in effect at the start of the Saturday business day and change clocks after service ends.
  • Food primary: serving liquor past midnight requires a permanent licence change.

Clearing patrons

  • All patrons must leave the service area within half an hour after liquor service ends, unless the licence allows longer.
  • The service area must close then and cannot be used for any other purpose until 6 a.m.
  • Food primary: all liquor must be removed from patrons within half an hour after service ends.

Where customers may drink

  • Liquor may be sold and consumed only in the service area shown on the floor plans (red- or green-lined).
  • Customers may not bring their own liquor into a liquor primary.
  • Patrons may take drinks into supervised washrooms if they do not pass through an unlicensed area, and between adjoining establishments of the same licensee.
  • Outdoor licensed areas such as patios must have clearly marked boundaries.
  • Customers may take home an unfinished bottle of wine if staff reseal it.

Bring your own wine

  • A restaurant may let customers bring an unopened, commercially made bottle of wine to drink with food and may charge corkage.
  • Responsible service rules still apply; no other kind of outside liquor is allowed.

Unlawful liquor

  • Unlawful liquor includes liquor from unauthorized sources, liquor not bought under the licence, stolen or smuggled liquor, homemade or U-Brew/U-Vin liquor, culinary products used as drinks, adulterated liquor and leftover manufacturer samples.
  • The licensee is accountable for unlawful liquor anywhere on the premises; "it was a gift" is not an excuse.
  • If a patron brings in unlawful liquor, ask them to leave immediately and record it in the incident log.

Drink sizes, prices and promotions

Maximum serving sizes, two-drink limit, bottle service, minimum drink prices, happy hours, free drinks, all-inclusive packages and banned sales practices.

Practise Drink sizes, prices and promotions questionsFlashcardsOfficial chapter

Drink sizes

  • Encourage moderate consumption; do not serve more than the maximum single serving.
  • Spirits: no more than 3 fl oz (85 mL) per person at a time; shared pitchers must keep to 3 oz per person.
  • Draught beer or cider: single servings up to 24 oz (682 mL); pitchers up to 60 oz (1.7 L) only if shared by two or more people.
  • Bottled beer: up to two standard bottles or one large bottle (up to 24 oz) per patron at a time.
  • Wine: up to 10 oz (284 mL) per serving; a standard 750 mL bottle only for at least two patrons with food.
  • Two different drinks may be served at once if the total is no more than two standard drinks (e.g. a 12 oz sleeve of beer and a 5 oz glass of wine); not more even if the patron says the order is for the table.

Bottle service

  • Pour no more than the maximum serving per patron at a time; keep control of the bottle so patrons do not serve themselves.
  • No whole bottle of spirits may be sold in the last hour of liquor service.

Drink prices

  • Prices may vary during the day (happy hours) but never below minimum prices.
  • Minimum prices (before tax): spirits and liqueurs $3 per oz; wine $0.60 per oz (e.g. $3 for 5 oz); packaged beer, cider and coolers $0.25 per oz (e.g. $3 for 12 oz); draught under 50 oz $0.25 per oz; draught servings of 50 oz or more $0.20 per oz.
  • An occasional free drink is allowed, but not multiple free drinks, ongoing free drinks, or free drinks tied to VIP reservations.
  • All-inclusive packages must state a limited amount of liquor, itemized on the bill.
  • Not allowed: unlimited liquor for one price, two-for-one drinks, any sales strategy likely to encourage overconsumption.
  • Loyalty programs must not reduce liquor below the minimum price.

Dispensing

  • Do not circulate trays of drinks that were not ordered, allow self-service, or pour drinks into customers' mouths.
  • Do not refill original containers bought from the Liquor Distribution Branch.
  • Automated dispensers must be visible to staff, shut off 30 minutes before the end of liquor service, take no direct payment from patrons, and limit each patron to the maximum serving.

Impaired driving and liquor in vehicles

Liquor in cars, party buses, RVs and boats, drinking in public places, immediate roadside prohibitions for warn and fail readings, and getting patrons home safely.

Practise Impaired driving and liquor in vehicles questionsFlashcardsOfficial chapter

Liquor in vehicles

  • A driver must not operate or control a motor vehicle, moving or not, while there is liquor in their possession or in the vehicle, unless it is unopened with the seal unbroken, being transported under a licence, or not readily accessible to driver and passengers.
  • Open liquor in a private or commercial vehicle (including party buses and limos) is illegal whether or not the vehicle is moving.
  • A resealed bottle of wine taken from a restaurant must be kept out of reach while driving, e.g. in the trunk or behind the seat.
  • In RVs and campers, drinking is allowed only where camping is allowed and never while the vehicle is moving.

Boats and public places

  • Impaired-driving rules also apply to boats: do not operate a vessel while impaired or over 0.08.
  • You may not drink in a public place unless it is licensed or designated by a municipality or regional district.

IRP and ADP Review Policies (December 2024)

  • Police issue an Immediate Roadside Prohibition (IRP) and may impound the vehicle when a driver's breath sample on an approved screening device gives a WARN or FAIL.
  • Warn IRP: 3-day prohibition and $200 penalty for a 1st warn; 7 days and $300 for a 2nd within 5 years; 30 days and $400 for a 3rd within 5 years.
  • Fail or refusal IRP: 90-day prohibition and $500 penalty.

Safe departure

  • When an intoxicated person is removed, the licensee must make sure they leave safely.

Written in our own words from: Liquor Primary Licence Terms and Conditions Handbook (LCRB)

FAQ

Serving It Right study guide: common questions

What is the best way to use this Serving It Right study guide?

Read one topic, then answer that topic's practice questions while the rules are fresh. Note the questions you miss, re-read those notes, and finish with a full practice test across all 10 topics.

Is this the official Serving It Right handbook?

No. It is our own summary of the Liquor Primary Licence Terms and Conditions Handbook (LCRB). Use it to review, and use the official handbook when you need the exact wording of a rule.

Can I print the study guide?

Yes, with your browser's print command. For practice questions on paper with an answer key, use our printable questions and answers page instead.

Keep practising

Practice by topic