Nominally everything here looks OK except that the average iron level is a wee bit over the 100 ug/L that brewers like to stay under. However, apparently it can rise to more than 10 times this. They don't give any distribution parameters but it is safe to assume that the iron level will be higher than the average half the time. Thus you have an iron problem. Similarly, your alkalinity is quite good on average but can more than double and you won't know when or by how much it increases over the average unless you make alkalinity measurments yourself (which is not hard to do). The simplest thing to do (once the capital expenditure and installation have been gotten past) is to install an RO unit. This removes most of the minerals and, at the same time their variability. There are other ways to take care of the iron and ways to deal with the (variable) alkalinity as well but this will require some attention to your water at each brew session.
Chlorine/chloramine is easily dealt with by the use of Campden tablets. If an RO unit is to be installed an extra activated carbon filter in front of it to protect the membrane from chlorine is a good idea.