A couple of observations:
1. You have confused chlorine (the gas introduced into the water to disinfect it) with the chloride ion which gives beer a smooth, round, sweet, full bodied quality. The chloride in your water runs from 16 to 49 mg/L with an average of 20. That's a bit low but acceptable and you might want to experiment with adding a little more.
2. The report gives magnesium as mg/L, tightly grouped about its average value of 8.6 mg/L which is fine but lists calcium hardness in ppm as CaCO3 ranging from 64 - 107 (average 91) which corresponds to a range of 25.6 - 42.8 (average 36.4) mg/L. This is fine for many beers but many would benefit with a little more. Fifty mg/L is considered the minimum by a lot of home brewers. As your chloride is also a little low many beers would benefit from the addition of some calcium chloride.
3. The alkalinity is fairly variable (61 to 97 average 91 ppm as CaCO3). You could probably get away with 61 but as the average is 91 you will have a mash pH problem most of the time if you don't do something about this. Easiest conceptually would be to dilute 1:1 or 1:2 with RO water and follow the Primer. Other approaches would be to add acid to neutralize some of this alkalinity. You should be adding acid for most beers (exception very dark ones) anyway.
4. Sulfate sits in a very (almost unbelievably) tight range 21.0 - 21.4 mg/L. This is enough to give you problems with noble hops. 1:1 dilution would be enough to fix that. OTOH this level of sulfate is way below what a lot of brewers like for their ales. Use calcium sulfate to boost if desired.
