Secondary Fermenting in Refrigerator

I have a batch of Cream Ale that I primary fermented for two weeks at 68 degrees. I used White Labs California Ale Yeast. OG was 1.057 and after two weeks in the primary it was at 1.005. I transferred to the secondary and stuck that in the refrigerator in my basement and plan to keep it there for a week. My question is this, will this cause any problems of any kind for me? Do I need to take it out of the fridge and get it closer to room/ambient temp before I bottle condition? Any and all advice is welcomed. Thanks!

Nope, just bottle as usual. I assume you are going to let the bottles come back up to room temp while carbonating?

Thanks. Do I even need to secondary ferment/cold crash it for a full week or will 3-5 days be sufficient?