IN answer to your question, we don't have near enough information to provide a proper response.
Did you take a hydrometer reading. Did it ferment?
Did you taste it to see if it's worth bottling? (Sour, oxidized, sweet or any other bad flavors not associated with young beer)
Yeast can survive being left at room temp for a short time. It won't activate prematurely if there is no food for it. Keeping cold will help it, but being left out for a few days at room temp is not a big deal.
My advice is to first find out if it has actually done it's job, and that requires a hydrometer reading.