Assuming you have faith in the ion concentrations reported, you can back calculate what the bicarbonate concentration and alkalinity for the water is. That will be an important factor in assessing the mashing performance.
The magnesium is a little high. Dropping it to half or less of the indicated concentration is advisable. The chloride and sulfate levels are moderate to high, so caution should be exercised when considering adding more Cl or SO4. Its not that you shouldn't add more, but you could increase either of those concentrations excessively since they are already at modest levels. That water profile should be acceptable for many beer styles, but might be a little harsh for lighter and more delicate styles.
Be careful with the allowable ion limits that are presented in How to Brew. In some cases, they are just plain wrong. Read Bru'n Water for more up to date information on proper brewing water chemistry.