The Sale and Service of Liquor
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You may only serve liquor during the hours listed on the licence or catering authorization.
- Let patrons know these time requirements by signal or announcement.
- Do not sell large quantities to patrons at last call.
You must ensure that all patrons leave your liquor-primary establishment (bars) within one half-hour of completing the liquor service, and you may not allow patrons to enter outside of the permitted hours for liquor service.
- Remind patrons of their limited time frame for consuming liquor and/or leaving the premises after the end of liquor service.
You must remove liquor, drinks and glassware in food primary establishments or at catered events within one half-hour of the end of liquor service.
- Offer to seal an unfinished bottle of wine for take-away by customers unable to complete it within the time frame allowed.
You are permitted to pre-mix drinks by hand or by using such a device as a Bellini machine provided the liquor comes from the original containers purchased from the Liquor Distribution Branch.
- Learn correct measurements.
Consumption of liquor
Licensees and employees must not consume liquor while working at a licensed establishment or event.
- Realize the importance of the employees’ appearance and behaviour, as all staff members represent the business.
You must ensure that only liquor purchased in your liquor-primary or food-primary establishment or catered event is consumed there. The only exception is 'Bring Your Own Wine' in food primary establishments, for which the restaurant may charge a corkage fee. Liquor must not be consumed within a licensee retail store.
- Observe patrons and watch for signs of illegal drinks.
- Do not sell unopened bottles for consumption on food primary and liquor primary premises.
You must be present at a catered event when liquor is consumed (no liquor drop-off is permitted).
You must not exceed number of people stated on your establishment's liquor licence or catering authorization or occupant load for the venue.
- Know the capacity your establishment is licensed for.
- Have door staff monitor the entry and exit of guests, preferably using mechanical counters.
Minors (anyone under the age of 19)
You may not sell or give liquor to minors and you must check your liquor licence as to whether minors are allowed to be on premises where liquor is sold. Minors may be allowed at catered events (will be noted on the catering authorization).
Minors employed in food-primary establishments, or liquor-primary stadiums who are 16 or older may serve liquor but may not open bottles, pour or mix liquor. You must have adult staff supervising minors serving liquor. Minors may work at an event but may not serve liquor (may not have liquor in their possession).
You must not sell or give liquor to an intoxicated person.
- Maintain adequate supervision and control to create a comfortable, safe environment.
You must not allow a person to become intoxicated or allow an intoxicated person to remain in a licensed establishment.
- Work together as a team to spot problem situations and deal with them.
- Contact police when staff members encounter a difficult person or a dangerous situation.
- Ensure intoxicated patrons have a safe way home or to another place where they can sober up.
You must forbid entry to anyone who is intoxicated or who you think will cause trouble.
- Establish safe methods of refusing entry to problem patrons or ejecting them.
You must not allow troublemakers to re-enter the establishment within 24 hours of being asked to leave.
- Notify the manager or licensee when an incident occurs. Keep an accurate incident log, as it may be relied upon in a court case or insurance claim.