That's an excellent and crucial question for any restaurant owner. Maintaining sanitation in the back alley is vital for health, safety, and pest control. For the most sanitary option, I'd highly recommend a heavy-duty, commercial-grade bin made of non-porous material.
The top choice is a stainless-steel trash bin with a tight-sealing, hands-free lid (like a step pedal or swing lid). Stainless steel is non-absorbent, easy to clean, and resistant to odors, rust, and pests. The hands-free operation is key—it prevents staff from touching the lid with dirty hands, minimizing cross-contamination.
Look for a model with a secure locking mechanism to keep animals out. It should be on wheels for easy movement during cleaning and pickup. Pair it with high-quality, leak-proof compostable liners. Your most sanitary routine is to hose down and disinfect the bin itself frequently, at least weekly, and always ensure the liner is tied and the lid is firmly closed.
Avoid porous materials like basic plastic or wood, and never use open-top containers. This setup, while an investment, protects your business from health code violations, pest infestations, and unpleasant odors that can affect your neighborhood relations.