I don't know what Santa Rosa uses for water treatment but another thing to consider is just switching to useing all RO water from the store, it only adds ~5 bucks to the batch cost and is a real piece of mind. If you are doing all grain you would have to get into water chem a little but with extract RO works just fine.
If you're doing kit or extract beers, you're often better off with RO water. Basically, all the minerals your yeasties need is already in the extract. The exceptions might be beers where you want almost no mineral character (e.g., Pilsners) or beers where you want a lot (e.g., IPA).
If you're doing partial mash or AG, consider using a charcoal filter. That will get the chloramines out of your water without getting rid of the good minerals that you want for most beer styles. Portable units which attach to your sink cost about $50-70, and it's relatively easy and cheap to get the plumbing fittings which allow you to attach to a hose.
If you can't get a food-grade hose, at the very least drain your garden hose and store it dry between brews. Nasty chemicals can leach from the hose walls into the water over time. On the other hand, the contact time for water going through a hose isn't all that long if you've got the spigot cranked all the way open, so it's unlikely you'll pick up off-flavors from water that's used immediately.