OTTAWA - The Canadian Food Inspection Agency is warning people not to consume certain Nestle Kit Kat Chunky bars because they may contain pieces of plastic.

Nestle has recalled its Kit Kat Chunky Peanut Butter bars, Kit Kat Chunky Hazelnut bars and Kit Kat Chunky Variety Multipacks from stores across Canada.

There have been no reported consumer complaints about the affected products.

The CFIA is monitoring the recall.

Related on HuffPost:

kit kat recall
Loading Slideshow...
  • 10. Ancient Grains

    Ancient grains (also know as heritage grains) such as spelt, quinoa, kamut, millet and amaranth are considered to have a higher nutritional value than other grains — and are just as tasty. They can be easily substituted in a variety of foods and dishes such as bread, risotto, pasta and pizza. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 9. Non-Wheat Noodles Or Pasta

    Asian-style noodles and soups (think Vietnamese pho and Japanese soba) have surged in popularity, elevating them from street food to restaurant fare. Rice pasta is also popping up on Italian menus, catering to dietary restrictions. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 8. Simplicity/Back To Basics

    North American culinary staples like chocolate chip cookies and milk, macaroni and cheese, and even meatloaf are now coveted by some of the country's top chefs. You'll even find classic international go-to dishes pared down to only a handful of the most basic and wonderful fresh ingredients. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 7. Greek Yogurt

    If you've strolled down the dairy aisle of your local grocery store lately, this should come as no surprise. Strained to remove the whey, Greek yogurt has long been used to make tzatziki, very similar to Lebanese <em>labneh</em>. You can make it non-fat, low fat, full fat, flavoured or plain, but it's usually always thick, creamy and delicious. We can't wait to try local chefs' versions of it. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 6. Ethnic/Street Food Inspired Appetizers

    Quick and dirty street food is still hot but the variety has been getting better and better. Some classic examples are tempura and taquitos — and no, we're not just talking about the 7-Eleven variety. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 5. Food Trucks/Street Food

    OK, due to a Canadian-style overload of red tape, this country doesn't have nearly as many food trucks as the United States, but the trend is going in the right direction. We'll take as many as we can get! Pictured here is the grilled cheese truck Cheezy Bizness in Calgary. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 4. Farm-/Estate-Branded Ingredients

    Since chefs are starting to receive rock-star status, why not farms? Restaurants are increasingly using farm- and estate-branded ingredients and naming them on their menus, such as "Meadow Sweet Farms greens" or "Cumbrae's free-range chicken breast." (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 3. Sustainability

    Raising and growing food that is healthy for consumers, animals, and does not harm the environment has been on the mainstream radar for a while now. If you're still not exactly sure what it means, HuffPost blogger <a href="http://www.huffingtonpost.com/dr-john-salerno/what-is-sustainable-food_b_428570.html">Dr. John Salerno tackles the subject</a>, as it pertains to sustainable agriculture and farming, cooking and eating. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 2. Gluten-Free/Allergy-Conscious Food

    Gluten-free diets are surging in popularity as a treatment for potentially serious gluten allergies and celiac disease, but they've also become a trendy way to lose weight. Thanks to the surge of gluten-free products (such as the special almond bread shown here) and rice or other wheat-free noodles dishes, gluten-free dieters have never had so much choice. (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)

  • 1: Locally Produced And Locally Inspired Dishes

    The locavore movement and <a href="http://www.huffingtonpost.ca/news/local-food">locally produced food</a> (like the dairy and blueberries in these delicious-looking mini cheesecakes) was the CRFA's top trend item for the fourth year in a row. Who are we to complain? (List compiled from Canadian Restaurant and Foodservices Association's 2013 Chef Survey.)