You can take the "Secondary Constituents" table and plug it into Bru'n Water Spreadsheet (or many of the popular spreadsheets or online tools) and get some ideas on predicted Mash pH etc... And any adjustments you may wish to make from a style perspective. Before you worry too much about salt adjustments, get a good handle on mash pH and how to measure it, and what you should expect. Proper and consistent measurement technique is important, as is a quality pH meter.
I would still recommend a Ward Labs test. There was some major discrepancies between my water provider reports and the Lab test.
As you note, chloramines... That means Camden treatment.