I just kegged a lager that I fermented at 67 F (19.5 C), and am drinking the "overflow" right now. It's been six days since pitching (WLP 830) and the beer is quite drinkable.
I ferment in a 10 gallon Cornelius keg. After reading that fermenting under pressure can help with reducing esters formation in lagers, I decided to do an experiment. I fermented one batch at 53 F. at atmospheric pressure. I did another batch with the same recipe, but fermented at 67 F., under 25 psi of pressure.
I plan on doing a side-by-side comparison soon, but from the first taste I can say that it's definitely a lager. I'm tasting a very small amount of fruitiness (esters), and a little bit of butter (diacetyl), but no more than what I've tasted in some micro-brewery lagers.
This is not a very good answer to your question, as you're probably not set up to ferment under pressure, and ambient temperatures in Canada are considerably lower than where you are, but I wanted to make this point: it's possible to ferment a lager at room temperature and not produce a estery, buttery abomination of a beer.