Temperature dropping question

Brewing a honey porter using Danstar Nottingham Ale. Using a basement bathroom which I thought was perfect due to the ability to close door and control temperature with a wall heater set to 68 verified with an accurate gauge setting on top of pail. Due to cold snap now I realize that the floor is very cold and the bottom of the pail is shooting at 54 via IR thermometer (set in a bath tub so poor insulation below it seems). Bubbling started as expected on day 2 and seems to slow maybe(?) quicker than expected though its only my fourth batch!
moved to a new spot with a 69 degree temp both floor and ambient, so should I pitch more yeast?
Sorry if this is an obvious question!

No need to pitch more yeast. Moving it to warm place is best thing you have done. Fermenting has slowed and does father along it goes. Take a gravity reading and few day later take another and see the drop. The best thing for brewing is temp control for your yeast.

The room should be fine, just set it on a chair or something