Chemical Reaction to Cleaning???

I am on my very first sour dough starter (water, flour & honey). It appeared to be going well, but I am staying with my sister and she has a cleaning lady come in once per week. On day 3 I left the starter in the kitchen while the cleaning lady sprayed cleaning solutions into the air (a lot! it smelled like 409 all day) for a couple of hours. Could that have killed the starter? Should I start over? There's been no bubbling since that afternoon and I'm on day 5 (70 to 80 degrees temps) and there's no action or rising at all.

Thank you in advance for your assistance. Really looking forward to the second phase.