I just did a tiny bit of research, since you're right, this isn't on my equivalency sheet yet (for those in the dark:
https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing).
Since this is a very old blend that has been around for at least 15 years, my GUESS is that this is likely a blend of either WLP001 or WLP029 as the "ale" strain (I’m guessing the latter), along with either WLP800 or W830 as the "lager" portion, because all of those strains have been old reliable strains for decades, and would have all been very popular in the early 2000s.
Fascinatingly, please note:
WLP029 was more recently determined thru genomic study to actually be S. pastorianus!... meanwhile, WLP800 was recently determined to actually be S. cerevisiae! So… if by some crazy chance they are using a blend of WLP029 & WLP800, then they would INDEED have a combination of "ale" and "lager" yeasts… except the two species would in fact be the exact OPPOSITES of what they thought! I think this is VERY possible!
And if that particular combination is NOT what was used, then my guess is there are either two lager strains, or else WLP001 with either WLP800 or WLP830, since this blend WLP080 is known to produce sulfur, which the cerevisiae strains typically will not do very much, but is more of a pastorianus thing.
My money is on WLP029 with WLP800. CRAZY, but they’d still be right -- one is an ale, one a lager. They just got it backwards. Too funny.
Regardless of which strains are in fact used… based on my experience using pastorianus/lager strains in the mid 60s F, as well as using Chico as cold as 55 F, I think ANY of these combinations will perform excellently for a cream ale fermented in the low to mid 60s. Make a decent size starter, then let 'er roll.
Enjoy.