That report doesn't even mention chloride, and all of the stated levels have a really wide range when it comes to brewing. However, if you take the average values, the "average" Calgary water would be most suited for malty and fairly dark (18-23 srm) beers... which means nothing if there is indeed 3 different water sources.

I would definitely contact the City to get more detailed info about the water coming out of your tap. The City of Regina was very helpful when I contacted them, they gave me month by month averages (most water chemistry changes throughout the year).

Calgary has some of the best brewing water in the world right out of the tap. Awsome for wine making as well. If you used bottled water for either you should use spring water and if you use R/O or distilled you will need to do adjustments to bring it up to brewing standards so it is like running with a clean palette.

Personally I just run water through a carbon filter. A ten buck cartridge is good for about 1100 gals rather than paying 5 bucks for 5 gal of bottled water.

While I have not used it there is a tool in BeerSmith software that shows you additions required to replicate some of the various brewing waters from around the world.

Basically with R/O you are starting with an empty canvas. I rarely play with the water so there are probably others on here that can help you out better than I.