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.
