The BJCP specifically says "moderately hard, carbonate rich water". It does seem that 80ppm HCO3 fits this bill.
Also, the chloride and sulfate of the boiled water are both quite low from a flavor contribution perspective. Given the soft malt and balanced bitterness I suppose this is no big deal, but does anyone use higher levels of both salts? and do you try for a 1:1 ratio for a balanced flavor profile?
I only add Buffers and Acidity to my Mash and adjust the Chloride to Sulfates for my boil (that's just me). I have found that the simplest way for me to break down water adjustments is this; PH of your mash, and Chloride to Sulfates of your wort.
I don't understand why you wouldn't kill two birds with one stone and add your CaCl2 and CaSO4 to the mash. They both lower pH and keep you from having to add as much acid, then they're around as flavor components.