I think with all the stress on sanitation most brewing sources make now they don't explain what is happening very well on the micro biological scale. Even if you have immaculate procedure you will have some level of "bad"organism contamination in your beer most of the time. Your goal is to build enough health yeast to out compete any other organisms for the available resources (maltose, etc). That way what ever else is in the beer can't grow enough to contribute any off flavors to your brew.
I have a friend who told me how he started brewing in the nineties and would use his mouth to start siphons and his hands in cool wort, and out of hundreds of brews only had two our three spoiled batches, cause he used lots of yeast.
So what I'm saying is, you are most, 99%, likely fine. unless you scooped the yeast foam off the vial with your finger and flicked it in your vial...
And white labs designed their vials to avoid your pour from picking up contaminants