Since this is a Belgian I'm assuming you used an appropriate stain that prefers high temperature, which makes it important to know what temp it was at before the storm.
You might be fine if the correct temp range was hit during the most vigorous parts of the fermentation. A 32 hour lag time speaks of a stressful ferment, which is OK for Belgians in my experience as it brings out the a lot of the character. It's not as perfect as keeping it at 80-90 with a healthy population to get that ethyl acetate banana character, but it still makes great beer.
A week should be enough to have attenuated, so you should be good. The worst thing that could happen is that the yeast character will be muted, so it will be like using a strain such as US05 and you will still produce drinkable beer.
But as the person above stated, what stain was it?
If your ambient house temp with the heat was 75F and the strain called for 90, you'll have muted character either way.
I personally prefer Belgian yeast strains, because at the moment I'm too busy to set up a swamp cooler and too poor for chest freezer+temp control chamber. So using Belgian strains lets me make good beer regardless of the temperature, if its to cold it's somewhat clean and if it's too hot I get that sweet Belgian character.