Calcium looks good. Sulfate looks good.
Chloride looks a bit high. I like to keep it down to about 20 ppm.
I agree with Yooper about not using epsom salts table salt, or baking soda. You could increase the sulfate with more gypsum, and I don't want sodium or added alkalinity.
As for magnesium, George fix says that malts have sufficient magnesium for brewing purposes, and I believe him.