My first kit was a German Pilsner, which is a lager, but the instructions said nothing about ferm at lower temps, so it was either an ale, just labeled as a lager, or it was a common. It fermented at my co-brewer's house in his bedroom, and his wife wouldn't let the thermostat go below 75! So the actual fermentation temp was probably over 80. After I started reading about brewing beer, I really fretted about this. That is until I got a taste of the finished product. It was very tasty, clear with good head retention, and no off flavors that I could tell at the time. ABV was 7 %. So it just proves what everyone on this forum tells you. Relax, wait it out, brew another batch in the meantime, don't worry, and have a home brew. If you don't have one yet, support the craft brew industry.
I second Yooper about the corn sugar. I think in Palmer's book in the first chapter or so, he warns of kits with sugar substitutions instead of more malt for the fermentables.