Let's not forget that the bar probably doesn't want your warm keg - they want to put it on tap. I know the places that have your beer tend to go through kegs quickly mic, better to have it cold and ready for them. "I could deliver a keg to you, but it's warm . . . " doesn't sound great to me.
You could build a second room next to your fermentation room, and make the second room your fermentation room. The old fermentation room becomes your walk in. Move your heater/controller over to the fermentation side, and hook up the cold side of the controller to a couple of small fans to blow cold air in the bottom (and return from the top) of the wall that separates them.