Glossary

The Act: The Liquor Control and Licensing Act, the provincial legislation that guides the licensing of establishments that manufacture or sell liquor in BC.

Agent: A person, including their representatives, who represent a manufacturer of liquor outside of British Columbia as their agent.

Food primary: A licensed establishment where the service of food, as opposed to liquor, is the primary focus of the business.

Licensee: Any individual, individuals or corporate body that holds a British Columbia liquor licence. The term covers both the licensee of record and any person acting in the place of the licensee, such as a manager or person in charge of an establishment in the licensee's absence.

Licensee retail store: A private liquor store that may sell beer, wine, coolers, cider, and a full range of spirits.

Liquor primary: A business that sells liquor for on-site consumption (bars, as well as stadiums, theatres, aircraft, etc.).

Manufacturer: A person who manufactures liquor products (i.e., beer, wine, spirits, cider and coolers).

Occupant load: The number of people, including staff, who can be in a licensed premises at one time. The number is calculated by local fire and building officials or other designated professionals.

Patron capacity: The maximum number of people, not counting staff, who can be in a licensed premises at one time.

Person capacity: The maximum number of people, including staff, who can be in a licensed premises at one time.

Patron-participation entertainment: Entertainment that patrons can participate in, such as karaoke or "dine and dance."

Service area: The area within an establishment or event site where you may sell, serve, or consume liquor.

SES: The acronym for Special Event Server, a self-study course that educates permittees, managers, and servers at special events about their legal responsibilities when serving liquor, and provides effective techniques to prevent problems related to over-service.

SIR: The acronym for Serving It Right, a self-study course that educates licensees, managers and servers about their legal responsibilities when serving liquor, and provides effective techniques to prevent problems related to over-service.

Special Wine Store:  Available to eligible grocery stores through auction only, the special wine store licence permits the sale of 100% BC wine on grocery store shelves.

Temporary Use Area/TUA: A class of licence endorsement available to food primary and liquor primary licensees who operate a ski hill or golf course.

Tied house: An establishment that has an association, financial or otherwise, with a liquor manufacturer or agent that is likely to lead to its products being favoured for sale.

UBrew and UVin: A business that provides its customers with the ingredients, equipment and advice they need to make their own beer, wine, cider or coolers. Also known as a Ferment-On-Premises.

Wine Store:   Wine Stores include stores associated with a particular winery or group of wineries, independent wine stores, Vintners Quality Alliance (VQA) wine stores and tourist wine stores. They operate as a separate retail store and are not located at a winery. Unlike licensee retail stores that may sell a variety of beer, wine, and spirits, wine stores are only permitted to sell wine.