Of these, sodium is the only one that matters for brewing (unless any of the others violate state or federal standards). And you know that they use chlorine rather than chloramine to disinfect, so you can get rid of it by boiling.
Look in my signature for a thread on water reports that contain the kinds of variables that are important.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Farmhouse Saison hopbursted w/ Nelson & Galaxy, sLambic II, Flanders Red, Orange Blossom Mead
Primary: Karneval Kölsch 9.0, FonBrew Brown Ale (brewed in Fondue pot), sLambic I
Secondary: Winexpert Riesling Ice Wine, Flanders Red
Kegged:Black or Blue EyePA
2013 dump volume: ~2 gallons