The proposed water profile will be fine for an IPA. However, the mineral additions you intend on using will not get you there. Delete the chalk since it won't work. In addition, its unlikely that the alkalinity from the chalk is needed. More over, the chalk alkalinity can easily be replaced with additional alkalinity from baking soda.
Since you don't add alkalinity to sparging water, you won't have to worry much about overdosing the beer with sodium. The somewhat high sodium content in the mashing water will be diluted when the non-alkaline sparging water is added to the mash.
Although the recommendations in the Water Primer are good for many beers, I anticipate that you would be disappointed with the resulting beer if 'pop' is what you are looking for in an IPA. 200 ppm sulfate in an IPA should be OK, I found 100 ppm insufficient and 300 ppm really good.