Well, asking that way... If I were going to bottle soda in glass bottles I would:
Find glass bottles that were rated for a significant psi/volumes of co2. Find out what psi they'll burst at, and make sure the psi is not going to go over that limit, even if the soda is at a warm temperature (like 100 degrees F). As FoodScientist mentioned, if you filled it at max psi at 32 degrees, and kept the temperature constant at 32 degrees, it'll be fine. (Even if we look at perfect transfer with negligible co2 loss)
However this does mean that if the temperature rises to room temperature (I used 100 due to the heatwave), that the psi does increase, and could increase to the point. If you notice here:
http://eagar.mit.edu/EagarPapers/Eagar206.pdf it shows some hydrostatic burst tests showing that some glass bottles can reach a pretty good number, as long as there are no cracks.
Once I had bottles I was comfortable knowing the max burst pressure and what pressure I would reach at a given temperature (lets say max 200psi), then I'd feel perfectly fine chilling my soda down to near freezing and pressure filling the bottle at 30 psi.
However... I'm lazy and don't bottle, so I haven't really looked at the real ratings for any glass bottles. At the very least, I'd guess that some soda bottles are at least strong enough and would use those. (Some sodas seem to be less carbonated, and I'd be a little more wary of those though.) I've also not looked for the formula that would tell me what the psi would be at 100 degrees F, if I started with a liquid and a gas at 32 degrees and 30 psi.
******Edit*******
Stupid research genes. I blame my mom.
http://www.readconsulting.com/publications/whitepapers/BottleOverPressure.html
https://www.homebrewtalk.com/f14/pressure-beer-bottles-232641/
At least with the last one, if you pressure at 30psi at 32 degrees and keep it at 32 degrees. You're golden. Probably don't want to try letting it warm up, unless you were curious and wanted to let us know the results. I swear I'm not going to try to find the pressure of two volumes when there's mixing involved.