I doubt there will be enough active fermentation from bottle conditioning to scrub the alpha-acetolactate (the precursor to diacetyl). If you are concerned about diacetyl you should do a forced d-test (hold beer about 160F for 20 minutes then cool down and see if you smell or taste diacetyl--the warm temps cause the alpha-acetolactate to convert to diacetyl). If you smell or taste diacetyl hold the beer on the yeast at a warmer temp for a few days then test again. Alpha-acetolactate is flavorless, so you won't know you have diacetyl until it's too late if you don't perform the test. If its already in the bottle it is probably too late to fix it.
That said, for an ale,. I doubt diacetyl will be a problem or require a d-rest.