I think it should be fine. You would need a higher temperature to actually kill the yeast. You're more likely to produce a higher amount of fruity ester flavours. Not necessarily a bad thing at all. Also depends on how quickly the temp then dropped after pitching to normal fermentation temperatures. I certainly wouldn't worry about having killed the yeast as people rehydrate dry yeast as per manufacture instructions at higher temps than 26c. Is this a kolsh?
I think it will be absolutely fine. As you say, kolsh yeast give off more fruity esters anyway and is part of the style. I've only ever brewed a kolsh at 15c but have heard of people doing at ale temps with good results. If you're also adding lots of hops, it will add an extra dimension. If.you were looking for a clean lager profile without lots of flmae out hops, next time a lower temperature perhaps. Good luck!
Looks like it's clearing up nicely and should be good to bottle very soon. Fining before bottling can be a bit hit-and-miss. When I tried it a few years back it caused 'fluffy bottoms' where the bottle trub didn't stick to the bottom making it very hard to pour.
