Well, it's probably just fine so don't worry!
And, their instructions to transfer as soon as fermentation slows are wrong. Don't worry about it this time, but don't do it on your next batch! There used to be a real concern about yeast autolysis and getting the beer out of primary ASAP. However, with the new quality yeast strains, almost all brewing authorities will tell you to not do that. Not only can it stall fermentation, you can actually stop some of the good stuff the yeast does after fermentation. For example, one of the by products of the yeast is a substance called diacetyl. When the fermentables are gone, the yeast will actually then go back and digest whatever they can, including their own waste products like diacetyl. It's been shown that there is a huge benefit to better tasting beer (and less risk of oxidation and infection) if the beer is left in the primary for that to happen, usually about a week or longer. Moving the beer as soon as fermentation slows, and relying on airlock activity to tell you so, is very "old school" and old thought. It probably did no harm, but it certainly didn't help.
One last tip- about fermentation temperatures. Remember that an active fermentation produces heat, so if your room is 72 degrees, the beer inside may be as high as 80 degrees or more. You want to keep the beer at the optimum fermentation temperature for your yeast strain. A great place for this information is the yeast manufacturer's website. For example, here's what White Labs says about their WLP013:
WLP013 London Ale Yeast
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71°F
Alcohol Tolerance: Medium
So, you can see that the instructions about keeping it above 72 degrees are BS. The higher the temperature, the faster the fermentation, the more likely the yeast will produce fruity flavors that are called "esters". In some beers, it's fine and actually part of the profile but generally you don't want to exceed the top of the yeast strains temperature range, as recommended by the manufacturer.
I'm not trying to rip on your LHBS- they are absolutely trying to be helpful and give you the best information they can. Just be aware that not every one can have all the best and up-to-date knowledge, and the yeast manufacturer can give the best info on their yeast strains and temperatures.
I'm sure your beer will be awesome- so don't worry! Just relax and let it be. The great thing about brewing is it's a great hobby for procrastinators!