Canada Liquor Server Training Final Test Answers

Canada Liquor Server Training Final Test Answers 2022: Smart people must join the Liquor Server Training to serve Liquor at any liquor-licensed establishments. The purpose of the Canada Liquor Server Training is to ensure that individuals who serve alcohol are knowledgeable and responsible.

It is essential to follow the guidelines provided in the study guide, take the practice quizzes, and review the material thoroughly to ensure success on the final test. Remember, the main goal is to promote responsible and safe alcohol service to protect both customers and the establishment.

The training program covers a variety of topics, including the effects of alcohol on the body, responsible service practices, identification of minors, recognizing signs of intoxication, and how to handle difficult situations. Anyone who serves handles or sells alcohol, as well as security staff, must be in possession of a Liquor Server Training certification. You can also check various Alcohol Serving Courses in Canada.

Canada Liquor Server Training Final Test Answers

This is just a demo test. After successful completion of the Smart Serve Final Test, you will be issued a NEW eCertificate with a 5-year expiry date. In the original test, If your session fails the integrity check, you will receive a FAILED session and lose your attempt.

Test Your Knowledge

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Final Practice Test
Canada Liquor Server Training Final Test Answers
Total Items: 33
Question Type: Multiple Choice
Passing Marks: 80%
Time Limit: N/A

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1) What is not allowed under a Special Occasion Permit (SOP) for a private event? Select all that apply.

A) Allowing entry to anyone under the age of 19.

B) Purchasing alcohol from The Beer Store.

C) Drinking Contests.

D) Advertising the event in the local newspaper.

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2) What must you do when intoxicated persons arrive at your bar?

A) Let them in as long as they are with a sober friend.

B) Call the police immediately.

C) Refuse them entry to the establishment.

D) Let them in if they do not appear to be disruptive.

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3) Under what circumstances could you serve customers who look underage. but have no I.D.?

A) The manager or owner knows them and can vouch for their age.

B) They're accompanied by their parents.

C) They're with friends who have valid I.D and can vouch for their age

D) You can never serve customers who look underage and have no I.D.

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4) Who grants licences for the sale and service of alcohol in Ontario?

A) The Alcohol and Drug Commission of Ontario (AGDO)

B) Government of Canada

C) Municipal govemments

D) The Alcohol and Gaming Commission of Ontario (AGCO)

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5) When should you start assessing customers using the Traffic Light System?

A) When they enter the establishment.

B) At different times, depending on what they are drinking.

C) After you have served them two drinks.

D) After you have served them for one hour.

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6) Which of the following are considered a violation of the Liquor Licence Act (LLA)? Select all that apply.

A) Not displaying a Sandy's Law poster.

B) Allowing an intoxicated customer to remain on the licensed premises.

C) Serving or selling alcohol to an intoxicated customer.

D) Substituting one type of alcohol for another without a customer's consent.

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7) A customer wants to buy alcohol in a grocery store and presents an expired Ontario Driver's Licence. This is the only I.D. the customer has. What should the cashier do?

A) Get a manager's permission to sell the alcohol.

B) Sell the alcohol and ask the customer to return later with valid I.D.

C) Refuse the sale.

D) Ask the customer to leave.

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8) Which of the following are not allowed under the Liquor Licence Act (LLA)? Select all that apply.

A) Requiring that a minimum number of drinks be purchased.

B) Offering free soft drinks.

C) Watering down drinks without a customer's approval.

D) Offering free food.

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9) Which foods are better at slowing down the rate of alcohol absorption into the bloodstream? Select all that apply.

A) Foods high in fat.

B) Foods high in vitamins.

C) Foods high in protein.

D) Foods high in salt.

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10) Which of the following statements is true in regard to rating your guest?

A) A guest who is relaxed and in control should be rated Red according to the Traffic Light System.

B) A guest's BAC always hits its peak while the individual is still in the establishment.

C) It can take up to 30 minutes for a guest to feel the effects of alcohol.

D) A guest's rating will only change slowly over time.

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Which of the following are things that servers could do to help ensure a safe environment? 11) Select all that apply.
a
a

A) Use the Traffic Light System to assess your customers.

B) Monitor your customers' alcohol consumption.

C) Ask for help from co-workers or your manager if a situation gets out of control.

D) Ask for help from other customers if a situation gets out of control.

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12) What is the legal drinking age in Ontario?

A) 18 years old

B) 21 years old

C) 20 years old

D) 19 years old

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13) A customer showing signs of intoxication was refused the sale of alcohol by a cashier. Twenty minutes later. the cashier notices the same customer trying to purchase alcohol at another check-out. What should the cashier do?

A) Loudly call out to her colleague that the customer is intoxicated.

B) Discreetly tell her colleague that a purchase was previously denied due to this customer showing signs of intoxication.

C) Call the police.

D) Nothing. the cashier is not responsible for sales at other check-outs.

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14) If a customer is served to the point of intoxication, when does the server's responsibility end?

A) When the customer leaves in a taxi.

B) When the customer's friend arrives to drive them home.

C) When the server notifies their manager.

D) When the customer sobers up.

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15) Which of the following customers will likely have the lowest BAC after consuming the same number of Standard Drinks in the same amount of time?

A) They will all have equal BAC.

B) An older, unfit man.

C) A petite, young woman.

D) A young, lean man.

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16) Heather tells her manager that she is stopping service for two customers who have had too much to drink. The manager disagrees and tells Heather to serve them another round of drinks. Heather serves the drinks and sends the customers home in a taxi. One of the customers falls and hits his head while getting out of the taxi. He is taken to the hospital with serious injuries to his head and face. Who can be held responsible?

A) Both the manager and Heather.

B) Only Heather, since she is the one who served the alcohol.

C) Only the customer.

D) Only the manager, since she told Heather to keep serving the customers.

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17) What is the most effective way to determine if your customers have been drinking prior to arrival? Select all that apply.

A) Ask the customers' friends whether they've been drinking.

B) Talk to them and pay attention to what they say, and how they say it.

C) Assess customers for physical signs of intoxication.

D) Ask customers directly how many drinks they've had before arriving.

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18) As a responsible server, why is it important to understand the meaning of a "Standard Drink"?

A) To mix drinks more accurately.

B) To determine how much alcohol a customer has consumed.

C) To know what kind of glass to use.

D) To help your team purchase alcohol and drink mixes.

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19) BAC stands for:

A) Body Alcohol Consumption

B) Blood Alcohol Capacity

C) Blood Alcohol Concentration

D) Beverage Alcohol Concentration

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20) Generally, what are the permissible hours for selling and serving alcohol in a licensed establishment?

A) 10:00am to 1:00am

B) 9:00am to 2:00am

C) 10:00am to 4:00pm

D) 11:00am to 6:00am

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21) A cashier notices a person, who appears to be underage, passing money to a customer who is entering the store. The underage person waits outside while the customer puts a six-pack of beer on the cashier's counter. What should the cashier do?

A) Refuse the sale because she suspects the customer is buying alcohol for an underage person.

B) Sell the beer if the customer denies buying it for the underage person when asked.

C) Call the police.

D) Sell the beer if the customer purchasing the alcohol has valid identification.

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22) What strategies can you use to prevent over-service? Select all that apply.

A) Pass the table less frequently.

B) Offer food. water, and non-alcoholic drinks.

C) Serve one drink at a time.

D) Wait for the customer to reorder.

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23) Ian's aunt has offered him a job at her restaurant. Ian is 16 years old. Which of the following jobs can Ian perform? Select all that apply.

A) Opening bottles of wine.

B) Filling snack bowls.

C) Taking alcoholic drink orders.

D) Working the Coat Check.

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24) Which of the following are permissible hours for the sale of alcohol in a grocery store?

A) Monday to Sunday. 9:00am to 9:00pm.

B) Monday to Sunday, 9:00am to 11:00pm.

C) As long as the grocery store is open.

D) Sunday, 11:00am to 6:00pm.

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25) In understanding the effects of alcohol. which of the following statements is true? Select all that apply.

A) A single drink can affect the way a person behaves.

B) A medical condition may cause a customer to seem intoxicated.

C) Talking to a customer can help you determine if they are intoxicated.

D) Tolerance to alcohol does not affect a person's BAC level.

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26) Which of the following indicates that an I.D. may have been tampered with? Select all that apply.

A) Changed numbers on date of birth.

B) Thicker lamination on the photo area.

C) The I.D. has folds or bends.

D) Air bubbles in the lamination.

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27) Which of the following would be the most effective in preventing intoxication?

A) Asking the customer's friends how many drinks the customer has had

B) Offering salty foods, such as chips, pretzels. or peanuts.

C) Listening to the customer's problems.

D) Monitoring the number of drinks you serve each customer.

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28) On average, it takes approximately how many minutes for alcohol to reach the brain?

A) 45 minutes

B) 30 minutes

C) 60 minutes

D) 90 minutes

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29) Which of the following is not a Standard Drink?

A) 12 Ounces of beer with 5% alcohol

B) 12 Ounces of beer with 8% alcohol

C) 1.5 ounces of spirits with 40% alcohol

D) 5 ounces of red wine with 12% alcohol

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30) For which of the following situations should you write up an incident report? Select all that apply.

A) A fight broke out.

B) A customer slipped and injured themselves.

C) Customers complained about a loud party at another table.

D) Transportation was arranged for an intoxicated customer.

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31) Which of the following is not an acceptable form of I.D.?

A) Secure Indian Status Card

B) Canadian Armed Forces Identification Card

C) Ontario Driver's Licence

D) Credit Card

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32) What are the ways in which civil liability can arise? Select all that apply.

A) Under the Liquor Licence Act (LLA).

B) By the police charging you with a crime.

C) Under the Occupiers' Liability Act IOLA).

D) By a court ruling of negligence, or a failure to provide "Duty of Care".

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33) Why is it important to know that caffeinated energy drinks are stimulants that can mask the effects of alcohol?

A) People consuming these drinks will be less intoxicated.

B) People consuming these drinks may not realize that they are, or are becoming, intoxicated.

C) People consuming these drinks will be more intoxicated.

D) It is not important.

Your score is

More Practice Test

The Canada Liquor Server Training program is typically offered by approved third-party training providers, who are authorized to administer the training and provide certification to successful candidates. The program may be delivered in various formats, including in-person training sessions, online courses, or a combination of both.

Serving It Right (British Columbia),: www.responsibleservicebc.gov.bc.ca
Proserve Program (Alberta): proserve.aglc.ca
Serve it Right (Saskatchewan), business.tourismsaskatchewan.com
Smart Choices (Manitoba): smartchoicesmb.ca
Smart Serve Ontario (Ontario), smartserve.ca
Service in Action (Quebec), www.educalcool.qc.ca
It’s Good Business: Responsible Service of Alcohol (New Brunswick), training.aitnb.com
It’s Good Business (Nova Scotia), onlinetraining.tourismhrc.com
It’s Our Business (Prince Edward Island), members.restaurantscanada.org
It’s Good Business: Responsible Service of Alcohol (Newfoundland and Labrador) hnl.ca/training/serve-responsible-nl/
Be a Responsible Server (B.A.R.S) (Yukon) yukon.ca