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Serve It Right Saskatchewan overview

Serve It Right Saskatchewan: Serving and handling alcohol

Legal sources of alcohol, illegal and homemade alcohol, marrying bottles, measuring spirits, bottle pre-sales, self-serve dispensers, resealing wine and high-alcohol beer, bring your own wine, take-out and home delivery.

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Serving and handling alcohol · Question 1Score 0/0

Where may automated self-serve beer and wine dispensers NOT be used?

Study reference: Saskatchewan liquor law and SLGA policy (Oct 2026), Ch. 9 Serving and handling alcohol — Alcohol and Gaming Regulation Act, 1997 ss. 109, 116.1, 116.2, 129; Permittee Manual Ch. III ss. 5 to 7, Ch. X ss. 12, 13

All 15 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

  1. Where may automated self-serve beer and wine dispensers NOT be used?

    1. In lounges attached to restaurants
    2. In bars that also have VLTs
    3. In taverns with a capacity over 100
    4. In premises where minors may be present

  2. A patron sneaks in a flask of rum to a lounge. What does the Act say?

    1. It is fine because the rum was bought legally
    2. It is fine if the patron is not intoxicated
    3. It is fine as long as the patron also buys a mixer from the bar
    4. Only alcohol the permittee made available may be consumed there

  3. Who is the sole legal supplier of beverage alcohol in Saskatchewan?

    1. SGI
    2. Tourism Saskatchewan
    3. Each municipality
    4. SLGA

  4. May a bar serve beer brewed at a U-Brew shop?

    1. Yes, if the staff brewed it themselves at a licensed U-Brew
    2. No, except at an authorized special occasion event
    3. Yes, but only on the bar's patio area
    4. Yes, if it is sold at minimum prices

  5. Which rule applies to a restaurant's home delivery of alcohol?

    1. The driver must be 19 or older and SIRS-certified
    2. The driver may be 18 if a manager approves it
    3. The order may be left with a neighbour if no one answers
    4. The driver may bring a friend along for the ride

  6. A bartender pours the last bit of two vodka bottles into one. What is this called, and is it allowed?

    1. "Topping up"; it is allowed for vodka
    2. "Refilling"; it is allowed at closing
    3. "Marrying" bottles; it is prohibited
    4. "Batching"; it is allowed with approval

  7. A restaurant allows bring-your-own wine. Which condition applies?

    1. Any homemade wine, if the patron made it
    2. Spirits too, as long as the patron pays the corkage fee
    3. Opened bottles brought from another bar
    4. Only unopened, commercially produced wine, served with a meal

  8. Which of these drinks may a restaurant reseal for a customer to take home?

    1. A half-finished pitcher of draught beer
    2. A 650 mL bottle of 9% beer bought at the table
    3. The rest of a bottle of whisky at the table
    4. A 355 mL can of 5% beer from the bar

  9. Where may a Saskatchewan restaurant legally buy the alcohol it sells?

    1. A liquor store across the border in Lloydminster, Alberta
    2. A duty free shop at the Regina airport
    3. A friend who makes wine in their basement
    4. A retail store or an SLGA-approved specialty warehouse

  10. A restaurant packages a margarita for takeout. Which container is NOT allowed?

    1. A sealed container showing the other ingredients
    2. A sealed container labelled with brand and alcohol
    3. A to-go cup with a lid that has a straw hole
    4. A tamper-evident container made at the restaurant

  11. A group pre-buys a bottle of vodka for their table. Which condition applies?

    1. The group may keep the bottle on their table for the night
    2. The group may pour if staff watch from the bar
    3. The group may take the open bottle home after
    4. Staff keep control of the bottle and pour each serving

  12. A diner asks to take home the rest of a 750 mL bottle of wine. What must the restaurant do?

    1. Sell the diner a new sealed bottle instead
    2. Charge a fee before the bottle can leave
    3. Reseal it at no charge so it can be taken home
    4. Pour it out, because opened wine cannot leave

  13. A patron leaves half a beer on the table when the bar closes. What must the permittee do with it?

    1. Destroy it
    2. Save it for staff after the shift
    3. Pour it back into the keg
    4. Sell it to the next patron

  14. Before serving a bottle of beer in its original container, what must staff do?

    1. Open it
    2. Label it
    3. Weigh it
    4. Chill it

  15. How must spirits be measured when poured for a patron?

    1. With a marked measure or a mechanical or electronic device
    2. By a count of four when free-pouring straight from the bottle
    3. By eye, as long as the drink looks like a full shot
    4. By the patron, who says when to stop pouring

Serving and handling alcohol: key rules to remember

Our summary of what the official handbook says on this topic, in our own words. Read it before or after the practice questions above, then check the original chapter. Read the official chapter ↗

Ch. X s. 12 Beverage alcohol purchases

  • SLGA is the sole legal supplier of beverage alcohol in Saskatchewan. Commercial permittees must buy from a retail store, a craft alcohol producer's store or off-sale, or an SLGA-approved specialty liquor warehouse (or the former owner's inventory when buying the business).
  • Illegal alcohol includes alcohol bought in other provinces or countries, homemade wine, beer, cider or spirits (including U-Brew/U-Vin products), and alcohol brought in by staff, patrons or the public (except approved bring-your-own wine).
  • Act s. 129: no permittee or employee may have or sell alcohol not purchased from a legal source, sell to a minor, sell during prohibited hours, or serve homemade or U-Brew/U-Vin beer or wine except at an authorized special occasion event.
  • Act s. 116.1: no one may have or consume alcohol in permitted premises other than alcohol the permittee made available (bring-your-own wine excepted).
  • A permittee generally may not be bound by an agreement to sell a particular brand (stadiums, theatres, concert venues and convention centres excepted).

Ch. X s. 13 Dispensing and serving

  • To sell alcohol a permittee also needs a valid licence under The Liquor Consumption Tax Act.
  • Information about the amount of alcohol in each drink must be reasonably available to patrons.
  • Wine, beer, coolers and spirit miniatures may be served in the original container or poured; staff must open the original container before serving.
  • "Marrying" bottles (combining leftovers of the same type into one container) is prohibited.
  • Spirits (except miniatures) must be poured into a glass or other container, never served in the bottle or through a self-serve dispenser; a marked measure or a mechanical or electronic measuring device must be used.
  • A bottle of spirits may be pre-sold to a patron only if it stays under staff control (or in a locked box), staff pour each serving, intoxicated people do not drink, and the open bottle never leaves; an unfinished bottle may be kept for that patron's next visit.
  • Patrons who buy alcohol must drink it in the establishment; staff must stop patrons taking open alcohol outside the permitted area, and leftover alcohol must be destroyed.

Ch. III ss. 5 to 7 Resealing, bring your own wine, take-out and delivery

  • On request, a permittee must reseal at no charge a bottle of wine or cider of at least 500 mL bought there (or wine the customer brought), so the customer can take it home.
  • High-alcohol beer (at least 8.0% alcohol, in an original bottle of at least 500 mL) may also be resealed; draught beer, coolers and spirits cannot be.
  • Resealing uses a flush cork, a twist cap with tamper-evident ring or shrink wrap, or any seal that makes opening obvious; a resealed bottle cannot be reopened at another permitted establishment.
  • Restaurants may allow patrons to bring unopened, commercially produced wine to drink with a meal; the restaurant serves it, may charge corkage, and stays responsible for minors and intoxicated patrons. No bring-your-own wine while operating under a tavern endorsement.
  • Restaurants may sell sealed alcohol with food for takeout or delivery; self-packaged drinks must be sealed, labelled with the brand, amount and alcohol by volume plus other ingredients, and never sold in to-go cups with sipping or straw holes.
  • Home delivery: delivery staff must be 19 or older and SIRS-certified; no passengers while alcohol is in the vehicle; deliver only to a private place in Saskatchewan to someone who is not a minor and not intoxicated, after checking ID.

s. 116.2

  • Where bring-your-own wine is allowed, the permittee must reseal the patron's bottle on request, and the patron may then take it away.

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