Hawkmoon - many years ago, I was a county health inspector. We checked out restaurants, grocers, water wells, etc. One of the things my supervisor impressed on me was that food poisoning happens when food spends a total of 4 hours at temperatures between 40o and 120o. It doesn't have to be all at one time either. It can be 20 minutes here, 30 minutes there, etc., but 4 hours at those temps and you need to assume that food is no longer safe.
Remember summertime picnics with a big bowl of potato salad macaroni salad, coleslaw, or lettuce salad and how they would sit out? That is where many cases of food poisonings originated. Even in pouches, vegetables have bacteria on them.
If those fish sticks were breaded, PITCH THEM. If the ice cream was still under 40os, even soft it should be OK.
Be careful.