As long as the beer is finished fermenting when you bottle it you shouldn't have any problems. 26 C isn't the best temperature for long term storage though!
26C is 78F, which is fine. That's room temperature around these parts.
The beer will age faster at 26C than say 20C or even 10C, but we're not talking about that much. Every 10C change in temperature speeds up chemical reactions by a factor of 2. So your beer will age about 2.2 times faster at 26C than it would at cellar temperatures. It's not a big deal in the long run.
Meh,as long as your sanitation was good from start to finish,you don't need to pasteurize the bottled beer. 78F isn't bad for carbing/conditioning your beer. I bottle & box mine up,& take them upstairs to the master bedroon where the warmth is more even away from the front door traffic.