Fermenting Temps

I read the new brewer FAQ about fermenting and I have a question that’s related but not really answered there as it is too specific. Currently fermenting an Amber ale at an average temp of 70 F +/- 3 F (for 4 days now) but my target was 68 F. Given I am consistently higher, can I expect this batch to have significant off flavours, or is this typical and nothing to worry about? This is my first batch and didn’t realise my fermenting area would be this warm.

Edit:

I’m using Munton and Fison Dry Ale Yeast