Thoughts on this water profile?

PH - 8.0
TDS - 208

NA- 19
POTASSIUM - 2
Ca - 36
Mg - 9
CaCO3- 128
nitrate - .3
SO4-S - 9
Cl - 30
CO3 - 3
HCO3 - 124
TOTAL ALK. - 107

I am an extract brewer and my IPA are not coming out quite right. So I sent a sample to ward labs and this is what I have for tap water. Thanks for any input!

With that level of alkalinity, some acidification of the water used with the extract and top off is required. The resulting wort pH is probably a little high and that makes the hop flavor 'rough'. The other thing to consider is that the sulfate level of 27 ppm is very low for an IPA. So adding sulfate via gypsum addition is strongly recommended. Bring the sulfate to at least 100 ppm for a barely passable IPA. I prefer about 300 ppm sulfate for my pale ales and IPA's. If you find the 100 ppm level lacking, try 200 ppm in the next brew. You may eventually find that 300 ppm fits your tastes also.

There is little wrong with that water other than the high alkalinity. Learning to use acid to neutralize that component will make a BIG difference in your beers.

What would the proper procedure be for acid use? Do you add it directly to the wort during boil? Or treat the water before any steeping or boiling? I do full boil extracts.

For your extract brewing, the most important thing to control is alkalinity. You do need to acidify the water prior to steeping so that you don't extract tannins from the steeped grains. In addition, you will want to acidify the dilution water used with your extract since high alkalinity water will raise the pH of your finished wort and that can make the hop flavor 'rough' and higher pH beer doesn't taste as crisp and refreshing as beer that achieves a proper pH. If the wort pH is high, that can elevated the resulting beer pH.

Bru'n Water has the tools needed for calculating your acid additions.